Murraya Paniculata Dried Herb Qian Li Xiang Culinary Spice for Hotpot Braising and Seasoning 500g

Dried Murraya Paniculata Herb, known in TCM as Qian Li Xiang (千里香), from Murraya paniculata, a fragrant dried botanical traditionally used in Chinese culinary seasoning. In TCM theory it is considered warm in nature with a pungent flavor and is traditionally associated with promoting qi movement. Commonly added to hotpot, braised dishes, and spice blends for its distinctive aroma.

Key Selling Points

• Dried Murraya paniculata herb known in TCM as Qian Li Xiang (千里香)
• Traditional Chinese culinary spice valued for its strong aromatic fragrance
• Sun-dried whole botanical suitable for hotpot broths and braising liquids
• Commonly paired with star anise, cinnamon, and other spices in卤菜 and hotpot seasoning
• Pre-packaged 500g net weight with 24-month shelf life for convenient kitchen storage

Quality & Sensory

Typically deep green to brownish in color with a dry, brittle texture. The dried leaves and stems carry a strong, resinous, citrus-like aroma. When simmered in broths or braising liquids, it typically releases a warm, pungent fragrance that infuses dishes with a distinctive herbal depth.

Technical Specifications

Usage Scenarios

• Add to hotpot broth for aromatic depth
• Simmer in braising liquids for red-cooked meats and poultry
• Include in spice sachets for stewed dishes and marinades
• Use in homemade five-spice style seasoning blends

Traditional Uses

In traditional Chinese culinary practice, Qian Li Xiang has long been used as a regional spice in southern China, particularly in Sichuan and Hunan style cooking. It is traditionally added to hotpot bases, braised meats, and卤菜 preparations to enhance aroma. In TCM theory, it is considered pungent and warm, and is traditionally associated with moving qi and dispelling dampness. It is typically used whole or lightly crushed and removed before serving.

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