Low Temperature Baked Tangerine Seed Ju He Dried Citrus Seed for Herbal Decoction and Soup

Dried Tangerine Seed, known in TCM as Ju He (桔核), from Citrus reticulata, is the seed of the tangerine fruit. In TCM theory it is associated with the liver and kidney channels, with a bitter and neutral nature. Traditionally used in decoctions and soups, it is valued for its warming and dispersing qualities. This low-temperature baked seed is sold as a loose bulk herb for daily herbal preparation.

Key Selling Points

• Identified in TCM as Ju He (桔核), the seed of Citrus reticulata
• Low-temperature baked processing for a gently toasted character
• Bitter and neutral nature associated with liver and kidney channels
• Loose bulk form suitable for decoctions, soups, and congee
• Traditionally used in TCM for warming and dispersing actions

Quality & Sensory

The seeds are typically small, oval, and pale brown to yellowish-brown with a lightly toasted aroma from low-temperature baking. Texture is firm and slightly brittle. In decoction or soup, the taste is typically mildly bitter and subtly aromatic, without strong sweetness.

Technical Specifications

Usage Scenarios

• Herbal decoction with other TCM herbs
• Added to soups and broths
• Cooked into congee
• Used in traditional herbal tea blends

Traditional Uses

In TCM theory, Ju He is traditionally used in decoctions to support the liver and kidney channels, often paired with herbs such as fennel seed or lychee seed. It is also added to soups and congee in folk practice for its warming and dispersing qualities. Traditional preparations typically involve simmering the seeds with other herbs.

FAQ Q&A