Turmeric Slices (Curcuma longa) — Sichuan Dried Jiang Huang Rhizome Pieces, 500g

Turmeric Slices (Curcuma longa) are the dried rhizome pieces of a celebrated food-herb known in Traditional Chinese Medicine (TCM) as Jiāng Huáng (姜黄). Grown in Sichuan and prized for centuries as a warming, blood-quickening, and wind-dispelling herb, Jiang Huang has long been used to move stagnant qi and blood, ease joint stiffness, and support the free flow of energy through the body. Its nature is pungent, bitter, and warm, making it a stimulating yet grounding herb for invigorating circulation and warming the channels.

Key Selling Points

• Sichuan-grown Curcuma longa rhizome slices
• Traditional food-herb (药食同源) ingredient
• Sulfur-free, naturally dried turmeric pieces
• 500g bulk pack for daily kitchen and tea use
• Warming, blood-quickening herb in TCM tradition

Quality & Sensory

Each batch is carefully sliced and sun-dried to preserve its deep golden-orange color, firm yet slightly fibrous texture, and warm, earthy aroma with a hint of citrus-like spice. When decocted or simmered, the slices release a rich, pungent, mildly bitter infusion that colors the water a vivid amber-gold, carrying the characteristic warmth of fresh turmeric root.

Technical Specifications

Usage Scenarios

• Herbal decoctions and daily teas
• Curry, soup, and stew seasoning
• Golden milk and warm spice blends
• Medicinal food soup packs
• Traditional herbal pairing formulas

Traditional Uses

In folk herbal practice, Jiang Huang is decocted into soups, stews, and warming tonics to invigorate blood, move qi, and ease stiffness in the limbs. It is a common ingredient in medicinal food soup packs, where it pairs with ingredients like ginger, cinnamon, and angelica. As a daily tea, it is brewed alone or blended with black pepper and honey for a warming, golden infusion, and in the kitchen it lends its vivid color and pungent warmth to curries and slow-cooked broths.

FAQ Q&A