Xiang Sha Dried Amomum Culinary Herb 500g for Stewed Meat and Braised Dishes

Xiang Sha (香砂), the dried fruit of Amomum villosum, is a classic Chinese culinary and herbal spice sold as whole dried fruits. In TCM it is traditionally associated with a pungent flavor and warm nature. Widely used in Chinese kitchens for braising and stewing, it is a food-grade dried botanical for culinary use.

Key Selling Points

• Whole dried Xiang Sha (香砂) fruits, a traditional Chinese spice
• Botanical source Amomum villosum, dried fruit form
• Traditionally valued in TCM for its pungent flavor and warm nature
• Dried and ready to use in braising, stewing, and marinades
• 500g resealable bag suitable for home and commercial kitchens

Quality & Sensory

Typically the dried fruits are brownish with a wrinkled surface and a firm texture. They carry a warm, camphor-like aromatic scent, and when simmered they release a fragrant, slightly peppery aroma into braises and stews.

Technical Specifications

Usage Scenarios

• Add whole fruits to braised meats and stews
• Use in marinades and spice packets for roasted dishes
• Simmer in broths and hotpot bases for aroma
• Combine with star anise and cinnamon in master stock

Traditional Uses

In Chinese culinary tradition, Xiang Sha is a staple spice for red-braised pork, braised poultry, and lu wei dishes, where it is simmered whole to perfume the broth. In TCM it is traditionally associated with supporting digestive comfort and is often paired with Chen Pi and other warm aromatics in decoctions.

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