Stir-Fried Atractylodes Rhizome Cang Zhu 250g Dried TCM Herb for Decoction and Tea

Stir-Fried Atractylodes Rhizome, known in TCM as Cang Zhu (苍术), from Atractylodes lancea. This listing offers wheat-bran stir-fried dried rhizome pieces, a traditional processed form of the herb. In TCM theory Cang Zhu is warm and pungent-bitter and is traditionally associated with the spleen and stomach channels. A classic material for decoctions, herbal teas, and formulas, it should be used as part of a balanced herbal routine.

Key Selling Points

• Traditional wheat-bran stir-fried Cang Zhu with a mellowed character compared with raw rhizome
• Botanical source Atractylodes lancea, a classic TCM rhizome herb
• Naturally sun-dried and carefully processed dried decoction pieces
• In TCM theory traditionally associated with drying dampness and strengthening the spleen
• Versatile for decoctions, herbal teas, soups, and congee

Quality & Sensory

The pieces typically show a grayish-brown to yellowish cut surface with darker bran flecks and a firm, fibrous texture. They carry a characteristic fragrant, slightly burnt-grain aroma from bran stir-frying, and decoctions typically taste pungent, bitter, and warming.

Technical Specifications

Usage Scenarios

• Simmer into traditional herbal decoctions
• Brew as a warming herbal tea with other herbs
• Add to slow-cooked soups and broths
• Cook into congee for seasonal herbal dishes

Traditional Uses

In TCM practice, bran stir-fried Cang Zhu is traditionally used to dry dampness, strengthen the spleen, and dispel wind-damp, and it appears in classic formulas such as Ping Wei San. Traditionally it is simmered in decoctions, paired with herbs like Chen Pi and Hou Po, or added to soups and congee, especially in humid seasons when dampness is considered prominent.

FAQ Q&A