Gong Ding Xiang (Clove Bud, Syzygium aromaticum) — Dried Food-Herb Spice, 500g Bulk

Gong Ding Xiang (公丁香), the dried flower bud of Syzygium aromaticum, is a revered food-herb (药食同源) spice known in Traditional Chinese Medicine (TCM) as Dīng Xiāng (丁香). Long prized as a warming, aromatic herb, clove bud has been used to warm the middle burner, descend rebellious qi, and support the Stomach and Kidney channels. Its nature is pungent and warm, making it a fragrant, gently stimulating botanical for both culinary and traditional wellness use.

Key Selling Points

• Traditional food-herb (药食同源) aromatic spice
• Dried clove bud, Syzygium aromaticum
• 500g bulk pack, new-crop quality
• Sun-dried, clean and free of debris
• Suitable for cooking, tea blends, and traditional formulas

Quality & Sensory

Each batch is carefully sun-dried to preserve the buds' deep reddish-brown color, plump unopened shape, and rich, oily texture. The aroma is intensely warm, sweet, and spicy with a hint of camphor-like freshness. When brewed or simmered, clove bud releases a bold, pungent warmth with a lingering sweet-spicy finish that perfumes broths, teas, and spice blends.

Technical Specifications

Usage Scenarios

• Culinary spice for braises, stews, and marinades
• Herbal tea and chai-style blends
• Traditional soup and medicinal food packs
• Spice blend and seasoning preparation
• Aromatic foot soak and warming bath blends

Traditional Uses

In folk herbal practice, Ding Xiang is decocted into warming soups, congee, and seasonal tonics to support digestive comfort during cold weather. It is a classic ingredient in medicinal food packs alongside ginger, cinnamon bark, and fennel. As a daily tea, clove bud is brewed alone or blended with black tea, cardamom, and star anise for a fragrant, warming infusion. It is also traditionally used in external warming soaks and aromatic sachets.

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