Yan Hu Suo (Corydalis yanhusuo) — Vinegar-Processed Yuan Hu Powder, 500g

Yan Hu Suo (Corydalis yanhusuo), known in Traditional Chinese Medicine (TCM) as Yuán Hú (元胡) and also called Xuán Hú (玄胡), is the dried tuber of a highly revered traditional herb. This listing offers vinegar-processed Yuan Hu powder (醋元胡粉), a classic preparation in which the dried tuber is stir-fried with vinegar before grinding. For centuries, Yan Hu Suo has been prized as a qi-moving, blood-quickening, and pain-easing herb, traditionally used to relieve abdominal pain, chest and hypochondriac discomfort, menstrual cramps, traumatic swelling, and sluggish blood circulation. Its nature is warm, pungent, and slightly bitter, making it a focused yet versatile herb for invigorating blood and moving stagnant qi.

Key Selling Points

• Vinegar-processed (醋元胡) traditional preparation
• Corydalis yanhusuo dried tuber powder
• Sulfur-free (无硫) natural sun-dried processing
• 500g value pack, direct from Zhejiang origin
• Traditional blood-quickening and pain-easing herb

Quality & Sensory

Each batch is naturally sun-dried and then vinegar-processed to preserve its characteristic pale yellowish-brown color, fine even texture, and mild earthy aroma with a subtle vinegar note. When decocted or simmered, the powder disperses easily and yields a warm, slightly bitter infusion with a gentle pungent finish, blending smoothly into soups and decoctions without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions and soups
• Medicinal food (药膳) cooking
• Blended herbal formulas with other decoction pieces
• Seasonal blood-quickening and qi-moving preparations
• Daily culinary herb use in small amounts

Traditional Uses

In folk herbal practice, Yan Hu Suo is decocted into soups, medicinal congee, and traditional formulas to invigorate blood, move stagnant qi, and ease discomfort. It is a common ingredient in classical pain-easing and menstrual-support formulas, where it pairs with herbs like angelica (Dang Gui), chuanxiong (Chuan Xiong), and white peony (Bai Shao). In daily medicinal cooking, small amounts of vinegar-processed Yuan Hu powder are added to broths and stews to support smooth circulation and comfort during seasonal changes.

FAQ Q&A