Mu Xiang (Aucklandia lappa) — Dried Costus Root for TCM Cooking & Spice Blends

Mu Xiang (Aucklandia lappa), also known as Costus Root and honored in Traditional Chinese Medicine (TCM) as Mù Xiāng (木香), is the dried root of a fragrant, warming herb long prized for moving qi, harmonizing the middle burner, and easing the digestive system. Its nature is pungent, bitter, and warm, making it a lively yet stabilizing herb traditionally used to relieve bloating, support appetite, and smooth the flow of qi through the Spleen and Stomach channels.

Key Selling Points

• Traditional qi-moving food herb
• Dried Costus Root (Aucklandia lappa)
• Naturally sun-dried for full aroma
• Suitable for soups, spice blends, and daily cooking
• 500g bulk pack, new-crop quality

Quality & Sensory

Each batch is naturally sun-dried to preserve its pale tan to light brown color, firm fibrous texture, and deep, resinous aroma. When simmered or steeped, Mu Xiang releases a warm, pungent fragrance with a slightly bitter, earthy finish, adding aromatic depth to broths and spice blends without overwhelming other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Spice and seasoning blends
• Slow-cooked medicinal food packs
• Daily culinary aromatics

Traditional Uses

In folk herbal practice, Mu Xiang is decocted into soups, congee, and warming tonics to support digestion and ease the feeling of fullness after meals. It is a common ingredient in medicinal food soup packs, where it pairs with ingredients like hawthorn, tangerine peel, and amomum fruit. As a daily tea, it is brewed alone or blended with other aromatic herbs for a warm, gently bitter infusion.

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