Sheng Ma Powder (Cimicifuga foetida) — Northeast-Grown Dried Herb, 500g

Sheng Ma Powder (Cimicifuga foetida, also recorded as Actaea cimicifuga) is the finely milled rhizome of a traditional herb known in Traditional Chinese Medicine (TCM) as Shēng Má (升麻). Grown in Northeast China and sun-dried before grinding, Sheng Ma has long been prized as a lifting, clearing, and heat-releasing herb, traditionally used to raise yang qi, clear the surface, and address patterns of heat toxin. Its nature is slightly cold with a sweet, pungent, slightly bitter flavor, making it a focused yet versatile herb in classical formulas.

Key Selling Points

• Northeast China origin, direct from growing region
• Sun-dried and finely milled into powder
• Traditional TCM herb for lifting yang and clearing heat
• 500g bulk pack for daily herbal preparation
• Food agricultural product, not a health supplement

Quality & Sensory

Each batch is naturally sun-dried and milled to a fine, even powder that retains a pale yellowish-brown tone with subtle greenish undertones. The texture is soft and free-flowing, with a mild, earthy, slightly bitter botanical aroma. When decocted or steeped, it yields a light amber infusion with a gentle pungent-sweet taste and a faint herbal bitterness on the finish.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions and formulas
• Herbal tea blends for seasonal support
• Powdered herbal preparations and capsules
• Soup and medicinal food packs
• Daily herbal wellness routines

Traditional Uses

In folk herbal practice, Sheng Ma is decocted with other herbs to lift yang qi, clear heat, and support the body's natural balance. It appears in classical formulas alongside ingredients such as Huang Qi, Chai Hu, and Bai Zhi, and is often included in seasonal decoctions and medicinal soups. In daily use, the powder can be stirred into warm water or blended into herbal tea preparations, and it is also a common component of traditional medicinal food packs.

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