Shan Yu Rou, Fu Pen Zi, Xuan Shen, Jiu Cai Zi & Maca — Dried Food-Herb Botanical Assortment

This listing presents a dried botanical assortment of traditional food-herb ingredients: Shan Yu Rou (Cornus officinalis, 山萸肉), Fu Pen Zi (Rubus idaeus, 覆盆子), Xuan Shen (Scrophularia ningpoensis, 玄参), Jiu Cai Zi (Allium tuberosum seed, 韭菜籽), and Maca (Lepidium meyenii, 玛咖). Sourced from Anhui Province and gently dried, these ingredients are prized in Traditional Chinese Medicine (TCM) as food-herb botanicals used in decoctions, soups, congee, and daily nourishing teas. Their natures range from sweet and slightly warm to bitter and cool, offering a balanced palette for traditional food-therapy preparations.

Key Selling Points

• Traditional food-herb botanical assortment
• Includes Shan Yu Rou, Fu Pen Zi, Xuan Shen, Jiu Cai Zi, and Maca
• Sourced from Anhui Province, China
• Gently dried to preserve color and aroma
• Suitable for decoctions, soups, and congee

Quality & Sensory

Each botanical is carefully dried to preserve its natural appearance: Shan Yu Rou shows a deep reddish-purple hue with a soft, slightly sticky texture and a mild sweet-tart aroma; Fu Pen Zi presents as small, dry, reddish berries with a faint fruity scent; Xuan Shen appears as dark, firm root slices with an earthy, slightly bitter aroma; Jiu Cai Zi are small, dark seeds with a warm, pungent note; and Maca comes as pale tan root pieces with a mild, earthy, slightly nutty fragrance. When decocted or simmered, the blend yields a gently aromatic infusion with layered sweet, earthy, and slightly bitter notes.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions
• Chinese-style nourishing soups
• Congee and grain porridge
• Daily herbal tea blends
• Seasonal food-therapy preparations

Traditional Uses

In folk herbal practice, these botanicals are combined in decoctions, soups, and congee for daily nourishment. Shan Yu Rou is traditionally used in tonics to support the Kidney and Liver; Fu Pen Zi is prized as a warming, astringent herb in kidney-supporting formulas; Xuan Shen is used in cooling, yin-nourishing decoctions; Jiu Cai Zi is a warm, kidney-warming seed used in traditional food therapy; and Maca is a root traditionally used in Andean and modern wellness practices for vitality. Together they are simmered into broths, blended into congee, or brewed as a daily tea for seasonal nourishment.

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