Tu Si Zi (Cuscuta chinensis) — Dried Food-Herb Seeds from Inner Mongolia, 500g

Tu Si Zi (Cuscuta chinensis) are the dried ripe seeds of a highly revered traditional food herb known in Traditional Chinese Medicine (TCM) as Tù Sī Zǐ (菟丝子), also written as 兔丝子 or 吐丝籽. For centuries, Tu Si Zi has been prized as a gentle, kidney-and-liver-nourishing herb, traditionally used to support essence, brighten the eyes, and steady the lower back. Its nature is sweet, slightly warm, and balancing, making it a mild yet profoundly nourishing herb for long-term daily wellness. This listing offers 500g of first-grade seeds sourced from Inner Mongolia.

Key Selling Points

• Traditional kidney-and-liver nourishing food herb
• First-grade Tu Si Zi seeds from Inner Mongolia
• Cuscuta chinensis, 500g bulk pack
• Suitable for tea, congee, and herbal tonics
• Clean, new-crop edible agricultural product

Quality & Sensory

Each batch is carefully cleaned and sun-dried to preserve its small, round seed form, pale brown-to-tan color, and faintly nutty, earthy aroma. The seeds feel firm and slightly granular to the touch. When simmered or steeped, they release a mild, subtly sweet and starchy flavor with a gentle, smooth mouthfeel, blending easily into teas, congee, and broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea blends
• Congee and grain porridge
• Chinese-style soup and tonic broths
• Seasonal kidney-nourishing food therapy
• Bulk ingredient for commercial herbal use

Traditional Uses

In folk herbal practice, Tu Si Zi is decocted into soups, congee, and longevity tonics to support daily kidney and liver nourishment. It is a common ingredient in traditional food-therapy formulas, where it pairs with ingredients like goji berry, Chinese yam, and mulberry. As a daily tea, it is simmered alone or blended with wolfberry and rose for a mild, subtly sweet infusion. In congee, it is cooked with rice or millet to make a gentle, nourishing morning meal.

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