Low Temperature Roasted Fennel Seeds Xiao Hui Xiang Culinary Spice 500g

Low Temperature Roasted Fennel Seeds, known in TCM as Xiao Hui Xiang (小茴香), from Foeniculum vulgare Mill. These roasted seed kernels are a food-grade agricultural product supplied as a culinary spice and herbal ingredient. In TCM theory, fennel seed is considered warm and pungent, traditionally associated with the Liver, Kidney, Spleen, and Stomach channels. It is commonly used in cooking and traditional decoctions. This product is not a medicine and cannot replace medication.

Key Selling Points

• Identified in TCM as Xiao Hui Xiang (小茴香), the seed of Foeniculum vulgare
• Low temperature roasting process for a warm aromatic culinary spice
• Food-grade agricultural product sold as a raw herb and seasoning ingredient
• 500g net weight suitable for home cooking and herbal preparation
• Sourced from China and stored in a cool dry place

Quality & Sensory

Roasted fennel seeds typically show a warm brown to greenish-brown color with a dry, firm seed texture. The aroma is sweet, licorice-like, and gently toasted. When brewed or cooked, the seeds yield a mild, warm, slightly sweet taste with a characteristic anise-like note.

Technical Specifications

Usage Scenarios

• Culinary seasoning for soups, stews, and braised dishes
• Traditional herbal decoction with other TCM ingredients
• Congee or rice dishes for gentle warming flavor
• Loose herbal tea blend when combined with other botanicals

Traditional Uses

In TCM theory, Xiao Hui Xiang is traditionally used to warm the middle burner, regulate qi, and harmonize the Stomach. It is commonly added to soups, congee, and decoctions, often paired with ingredients such as ginger or star anise. Folk practice also uses roasted fennel seed in warm digestive teas and seasonal cooking.

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