Xiang Sha Ren Fragrant Amomum 500g Sichuan Dried Culinary Herb for Braising Stews and Marinades

Fragrant Amomum, known in TCM as Xiang Sha Ren (香砂仁), is the dried fruit of Amomum villosum, a warming aromatic used in both Chinese kitchens and herbal practice. Traditionally associated with the spleen and stomach channels, it carries a pungent flavor and warm nature. These whole dried fruits from Sichuan are commonly added to braises, stews, and decoctions, and are intended for culinary and traditional herbal use.

Key Selling Points

• Whole dried Xiang Sha Ren fruits sourced from Sichuan
• Botanical source Amomum villosum with Chinese characters 香砂仁 clearly identified
• Warming pungent aroma traditionally valued in TCM for the spleen and stomach
• 500g resealable bag suited to frequent braising and stewing
• Versatile for spice blends, herbal decoctions, and slow-cooked dishes

Quality & Sensory

The dried fruits typically show a brownish-red to dark brown surface with a slightly wrinkled texture and fine longitudinal ridges. They typically release a strong camphor-like, peppery aroma when crushed, and impart a warm, pungent, slightly bitter taste when simmered in braises or decoctions.

Technical Specifications

Usage Scenarios

• Add whole fruits to braised pork, beef, or poultry for aromatic depth
• Simmer in herbal decoctions alongside other warming spices
• Include in spice sachets for stews, hotpot bases, and marinades
• Use in slow-cooked soups where a warm pungent note is desired

Traditional Uses

In TCM theory, Xiang Sha Ren is traditionally associated with moving qi, dispelling dampness, and warming the middle burner, and it is often paired with herbs such as Chen Pi and Mu Xiang in classical decoctions. In folk culinary practice, the whole fruits are tied in a spice bag with star anise, cinnamon, and cloves for red-braised meats and long-simmered stews, especially in autumn and winter cooking.

FAQ Q&A