Wu Zhi Mao Tao Gao (Radix Fici Simplicissimae) — Traditional Steam-Processed Herbal Paste, 160g

Wu Zhi Mao Tao Gao (五指毛桃膏) is a traditional herbal paste made from the root of Radix Fici Simplicissimae, known in Traditional Chinese Medicine (TCM) as Wǔ Zhǐ Máo Táo (五指毛桃), also called the 'Five-Finger Peach' root or Hairy Fig Root. Revered in southern Chinese folk herbalism as a gentle, qi-supporting food herb, it has long been prized for its ability to fortify the body, support healthy digestion, and promote a light, comfortable feeling of internal balance. Its nature is sweet and slightly warm, making it a mild yet nourishing herb traditionally used to strengthen the Spleen and harmonize the Stomach. This paste is prepared by a traditional steam-processing method (古法蒸制) and is ready to eat directly from the box.

Key Selling Points

• Traditional steam-processed herbal paste (古法蒸制)
• Made from Wu Zhi Mao Tao (Radix Fici Simplicissimae) root
• Food-herb (药食同源) ingredient in TCM food culture
• Ready-to-eat paste, 160g per box
• Convenient daily nourishment for Spleen and Stomach support

Quality & Sensory

Each batch is slowly steam-processed to yield a thick, glossy paste with a deep amber-brown color and a smooth, syrupy texture. The aroma is warm and gently herbal, with a subtle sweetness reminiscent of cooked roots and honey. When tasted directly, it offers a mild, sweet, and slightly earthy flavor that lingers pleasantly, making it easy to enjoy on its own or mixed into warm water.

Technical Specifications

Usage Scenarios

• Daily spoonful as a ready-to-eat herbal nourishment
• Mixed into warm water as a soothing herbal drink
• Added to congee or porridge for a gentle herbal touch
• Taken during seasonal transitions to support Spleen and Stomach
• Shared as a traditional wellness gift

Traditional Uses

In folk herbal practice, Wu Zhi Mao Tao root is decocted into soups and tonics, often paired with ingredients like Chinese yam, lotus seed, and jujube to support digestion and daily vitality. As a paste, it is traditionally taken by the spoonful or dissolved in warm water, fitting easily into morning or evening routines. In southern China, it is a common ingredient in medicinal food soups, especially during damp or transitional seasons, where it is valued for its gentle, fortifying nature.

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