Nan Wu Jia Pi (Acanthopanax gracilistylus) — Dried Root Slices for Herbal Infusions & Wine Soaks

Nan Wu Jia Pi (Acanthopanax gracilistylus) is the dried root bark and root slice of a traditional herb known in Traditional Chinese Medicine (TCM) as Nán Wǔ Jiā Pí (南五加皮). For centuries, Wu Jia Pi has been prized as a warming, strengthening herb used to support the sinews and bones, dispel dampness, and nourish the Liver and Kidney. Its nature is warm, pungent, and slightly bitter, making it a classic herb for fortifying the body and easing stiffness in the limbs.

Key Selling Points

• Traditional herb for sinew and bone support
• Dried root slices from Hubei origin
• Acanthopanax gracilistylus
• Suitable for herbal wine soaking and decoctions
• Natural sun-dried, new-crop quality

Quality & Sensory

Each batch is carefully sliced and sun-dried to preserve its pale tan color, firm woody texture, and mild earthy aroma. When decocted or soaked in wine, the slices release a warm, slightly bitter and pungent flavor with a lingering herbal depth, coloring the liquid a soft amber hue.

Technical Specifications

Usage Scenarios

• Herbal wine soaking
• Traditional decoctions and soups
• Daily herbal tea blends
• Medicinal food preparations
• Seasonal wellness tonics

Traditional Uses

In folk herbal practice, Nan Wu Jia Pi is decocted into soups, medicinal wines, and strengthening tonics to support the sinews and bones and ease dampness-related stiffness. It is a common ingredient in herbal wine formulas, where it is soaked with ingredients like goji berry, angelica, and eucommia. As a daily tea, it is brewed alone or blended with other warming herbs for a robust, earthy infusion.

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