Xiang Ye (Laurus nobilis) — Dried Bay Laurel Leaves, Food-Herb Culinary Spice, 500g

Xiang Ye (Laurus nobilis), commonly known as Bay Laurel or Sweet Bay, is the dried leaf of a revered culinary and food-herb (药食同源) botanical known in Traditional Chinese Medicine (TCM) as Xiāng Yè (香叶). Long prized as a warming, aromatic spice, Xiang Ye has been used in both kitchens and folk herbal practice to move qi, warm the middle, and dispel dampness. Its nature is warm and pungent, making it a gentle yet effective herb for enlivening digestion and harmonizing the stomach.

Key Selling Points

• Traditional food-herb (药食同源) culinary spice
• Dried Laurus nobilis bay laurel leaves
• Warm, pungent nature for qi-moving warmth
• 500g bulk supply for daily cooking
• Sourced from Guangxi, non-imported

Quality & Sensory

Each batch is carefully dried to preserve its olive-green color, leathery texture, and intense aromatic fragrance. When simmered in broths or stews, the leaves release a warm, camphor-like aroma with a subtly bitter, herbal taste that deepens the flavor of slow-cooked dishes without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Maocai and Sichuan-style braised dishes
• Slow-cooked soups and broths
• Marinades and pickling spice blends
• Stews and meat dishes
• Herbal tea blends for warming digestion

Traditional Uses

In folk herbal practice, Xiang Ye is added to soups, braises, and medicinal food packs to warm the middle burner, move stagnant qi, and dispel dampness. It is a common ingredient in maocai, hot pot, and long-simmered broths, where it pairs with star anise, cinnamon, and fennel. As a daily tea, it is brewed alone or blended with ginger and tangerine peel for a warming, aromatic infusion.

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