Dried Cimicifuga Rhizome Sheng Ma Sliced Chinese Herb 500g Sichuan Origin for Decoction and Culinary Use

Dried Cimicifuga Rhizome Slices, known in TCM as Sheng Ma (升麻), from Cimicifuga foetida, supplied as whole-form sliced rhizome pieces. Sourced from Sichuan and packed in a resealable 500g bag, this raw herb is traditionally valued in Chinese herbal practice. In TCM theory it is considered pungent, slightly sweet, and slightly cold, entering the lung, spleen, stomach, and large intestine channels. Suitable for decoction, soup, or culinary preparation; not a substitute for medicine.

Key Selling Points

• Whole-form Sheng Ma (升麻) rhizome slices, a classic raw Chinese medicinal herb
• Botanical source Cimicifuga foetida, sourced from Sichuan province
• Uniform sliced pieces, easy to portion for decoction or soup preparation
• Traditionally associated with releasing the exterior and lifting yang in TCM theory
• 500g resealable bag, suitable for home herbal cooking and pantry storage

Quality & Sensory

The slices typically show a dark brown to blackish exterior with lighter, fibrous cut surfaces and a rugged, gnarled texture often described as guilian or ghost-face appearance. The aroma is typically faint and earthy, and decocted liquid carries a mildly pungent, slightly sweet taste.

Technical Specifications

Usage Scenarios

• Simmer in herbal decoctions following traditional formulas
• Add to herbal soups or broths during slow cooking
• Use in culinary preparations where the herb is cooked and strained out
• Store in a cool dry place for seasonal herbal pantry use

Traditional Uses

In TCM practice, Sheng Ma is traditionally used in decoctions, often paired with herbs such as Chai Hu or Ge Gen in classic lifting formulas, and with Jie Geng in throat-focused preparations. It is also traditionally associated with summer formulas and with supporting the rising of clear yang. Typical preparation involves simmering the slices in water and straining before use.

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