Ji Li Powder & Fruit (Tribulus terrestris) — Dried Food Herb, Stir-Fried or Raw

Ji Li (Tribulus terrestris), also known as Bai Ji Li or Ci Ji Li, is the dried fruit of a traditional food herb known in Traditional Chinese Medicine (TCM) as Jí Lí (蒺藜). For centuries it has been prized as a Liver-soothing, wind-calming, and eye-brightening herb, traditionally used to ease dizziness, headache, and itchy or irritated eyes. Its nature is acrid, bitter, and slightly warm, giving it a gently moving yet balancing character in herbal formulas.

Key Selling Points

• Traditional Liver-soothing and wind-calming food herb
• Available as whole dried fruit or finely milled powder
• Raw or stir-fried (chao zhi) processing options
• Naturally sun-dried for clean, stable quality
• Suitable for decoction, tea blends, and herbal formulas

Quality & Sensory

Each batch is naturally sun-dried to preserve the fruit's firm, slightly spiny texture and pale greenish-brown color. The raw fruit carries a mild, earthy, faintly bitter aroma; after stir-frying, it develops a warmer, toasted note. When decocted, it yields a light amber infusion with a gently bitter, subtly acrid taste that softens when paired with jujube or chrysanthemum.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• Blended herbal tea
• Powder added to warm water or congee
• Ingredient in seasonal wellness formulas
• Soup-pack or culinary herb blend

Traditional Uses

In folk herbal practice, Ji Li is decocted alone or with other herbs to calm the Liver, settle wind, and brighten the eyes. It is commonly paired with chrysanthemum, cassia seed, and goji berry in daily teas, and with white peony and angelica in traditional blood-nourishing formulas. Stir-fried Ji Li is favored in formulas where a gentler, warmer action is desired, while the raw fruit is used when a stronger moving quality is wanted. In some regions it is also added to medicinal congee and longevity soups for seasonal nourishment.

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