Mu Xiang (Aucklandia lappa) Dried Root Slices — Traditional Qi-Regulating Herb, 500g

Mu Xiang (Aucklandia lappa), also known as Costus Root or by its pinyin Mù Xiāng (木香), is the dried root of a highly revered traditional herb in Traditional Chinese Medicine (TCM). For centuries, Mu Xiang has been prized as a qi-regulating, digestion-supporting, and middle-warming herb, traditionally used to ease bloating, support comfortable digestion, and harmonize the Spleen and Stomach. Its nature is warm, pungent, and bitter, making it a robust yet balanced herb for moving stagnant qi and warming the digestive center.

Key Selling Points

• Traditional qi-regulating herb for digestive comfort
• Dried Mu Xiang root slices, 500g value pack
• Aucklandia lappa, also known as Costus Root
• Naturally sun-dried for authentic quality
• Versatile for decoctions, soups, and culinary use

Quality & Sensory

Each batch is carefully sun-dried to preserve its characteristic yellowish-brown color, firm woody texture, and intense, distinctive aromatic fragrance. When decocted, the slices release a warm, pungent, slightly bitter flavor with a deep earthy aroma that permeates the brew, adding both character and traditional function to soups and formulas.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions
• Chinese medicinal soups and broths
• Culinary spice for braised dishes
• Herbal formula ingredient
• Digestive wellness tea blends

Traditional Uses

In folk herbal practice, Mu Xiang is decocted into soups, medicinal congee, and traditional formulas to support digestive harmony and move stagnant qi. It is a classic ingredient in digestive tonic soups, often paired with ingredients like Chen Pi (aged tangerine peel), Shan Zha (hawthorn), and Bai Zhu (Atractylodes) to support comfortable digestion. In daily life, it is also used as a culinary spice in braised meats and rich broths, where its warm, aromatic character helps balance heavy dishes.

FAQ Q&A