Pai Cao Fragrant Herb 排草 Dried Aromatic Herb for Culinary and Herbal Use 500g

Pai Cao (排草), also called Xiang Pai Cao, is a dried aromatic herb traditionally used in Chinese herbal practice and culinary seasoning. In TCM theory it is valued for its warm, fragrant nature and is traditionally associated with aromatic dampness-resolving and harmonizing functions. Sold as a dried edible botanical for cooking and herbal preparation, it should be stored cool and dry and is not a substitute for medicine.

Key Selling Points

• Dried Pai Cao 排草 aromatic herb sold as an edible agricultural product
• Known by several names including Xiang Pai Cao and Pai Xiang Cao
• Traditionally valued in TCM for its warm aromatic character
• Commonly used in culinary seasoning and slow-cooked dishes
• Supplied in a 500g pack with a 24-month shelf life

Quality & Sensory

Typically the dried herb appears in brownish-green segments with a dry, fibrous texture. It carries a distinct sweet, hay-like fragrance, and when simmered it typically releases a warm, mellow aroma into broths and braises.

Technical Specifications

Usage Scenarios

• Add to braised dishes and stews as an aromatic seasoning
• Simmer in soups and broths for a mellow herbal fragrance
• Use in traditional spice blends for slow-cooked meats
• Incorporate into culinary herbal preparations

Traditional Uses

In traditional Chinese practice, Pai Cao is an aromatic herb traditionally associated with fragrant, dampness-resolving properties. It has long been used in folk cooking as a seasoning herb for braises, soups, and spice mixes, often paired with other aromatics such as licorice root or clove in slow-simmered dishes. It is also traditionally kept in dry storage for seasonal culinary use.

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