Sichuan Lovage Root - Ligusticum Radix - Chuan Xiong - ND Grade

From China

Named for the province. The chuan in chuan xiong is Sichuan. Chinese herb names carry their geography this way when one region grows the best of something, and lovage root from the Sichuan basin has held that position for a very long time. These are from there.

The first thing you notice is the smell. Open a bag of chuan xiong and the whole room knows about it - warm, celery-like, sharply aromatic, the way the angelica and lovage relatives tend to be. It is one of the most heavily used roots in the Chinese formulas and it almost never appears alone.

How it is used: the pale sliced root is simmered into a decoction with other herbs, classically alongside dong quai. Strongly aromatic, faintly bitter.

Chuan Xiong (Szechuan Lovage Root)

Botanical Name: Ligusticum chuanxiong

Common Names: Szechuan Lovage Root / Chuanxiong Rhizome / 

川芎

Grade: ND Grade (Fully tested for pesticides, sulfur, and heavy metals)

Origin: Grown and harvested in Sichuan Province, China

Product Overview

Chuan Xiong is a time-honored botanical widely used in traditional Chinese herbal kitchens and classical East Asian formulas.

Known for its warm, aromatic nature, it has been featured for generations in traditional decoctions, teas, and seasonal herbal blends.

Our Chuan Xiong is carefully sliced, sulfur-free, pesticide-free, and low-temperature dried to maintain its natural aroma, color, and traditional characteristics.

How to Use

Tea & Decoction

• Simmer 3–6 g of Chuan Xiong in water for 20–25 minutes.

• Commonly paired with botanicals such as Dang Gui or Bai Shao in traditional East Asian decoction recipes.

Soups & Broths

• Add a few slices to slow-simmered soups, bone broths, or congee to bring a warm, aromatic note to the dish.

Culinary & Traditional Blends

• Often combined with botanicals like Bai Zhi, Dang Gui, and Tao Ren in traditional family-style recipes and classic herbal preparations.

Intended Use & Preparation

Not for direct consumption in dry form.

To be prepared and consumed as tea, decoction, or soup.

Bring to a boil and simmer for at least 15 minutes for traditional decoctions, or steep in hot water for an extended period when used as tea.

Features

• ND Grade — independently tested for pesticides, sulfur, and heavy metals

• Low-temperature dried to preserve natural aroma and color

• Free of sulfur, pesticides, and chemical additives

• Packed in resealable pouches for freshness

• Traceable to the growing region

• Suitable for teas, decoctions, and traditional herbal cooking

Traditional Context (TCM Framework)

In Traditional Chinese Medicine (TCM), Chuan Xiong is described as warm and acrid in nature and traditionally associated with the Liver and Pericardium channels.

It is well-known in classical herbal theory for its role in harmonizing Qi and blood within traditional frameworks and is frequently included in time-honored decoctions, seasonal herbal soups, and aromatic blends used across East Asian herbal culture.

Important Notes

• Sold as a raw food-grade ingredient, not a finished dietary supplement.

• Store in a cool, dry place away from direct sunlight.

• Best used with guidance from a trained herbal practitioner.

• These statements have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure, or prevent any disease.