Pai Cao (Lysimachia foenum-graecum) — Dried Aromatic Herb for Seasoning & Tea

Pai Cao (Lysimachia foenum-graecum) is the dried whole herb of a fragrant food-herb known in Traditional Chinese Medicine (TCM) as Pái Cǎo (排草), also called Fragrant Loosestrife. For generations, Pai Cao has been prized as an aromatic, damp-clearing herb used to season broths, scent herbal teas, and lend its warm fragrance to daily cooking. Its nature is sweet, neutral, and gently warming, making it a mild yet aromatic herb for moving qi, drying dampness, and refreshing the senses.

Key Selling Points

• Traditional aromatic food herb
• Dried whole Pai Cao herb
• Lysimachia foenum-graecum
• Unsulfured, new-crop quality
• Suitable for seasoning and tea

Quality & Sensory

Each batch is carefully dried to preserve its olive-green color, slender leafy texture, and warm, sweet-spicy aroma. When simmered in broth or brewed as tea, it releases a fragrant, slightly sweet and gently pungent infusion that lifts the aroma of soups and blends without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Aromatic seasoning for soups and broths
• Herbal tea blends
• Slow-cooked stews and braises
• Traditional spice and seasoning mixes
• Daily fragrant infusion

Traditional Uses

In folk herbal practice, Pai Cao is added to soups, braises, and seasoning blends to lift aroma and support digestion. It is a common ingredient in southern Chinese spice mixes, where it pairs with ingredients like star anise, fennel, and cinnamon bark. As a tea, it is brewed alone or blended with other aromatic herbs for a warm, fragrant infusion enjoyed after meals.

FAQ Q&A