White Peony Root - Paeoniae alba Radix - Bai Shao - Organic

From China

The flower that ranked second to the king. Bai shao is the root of the herbaceous peony, which Chinese tradition ranked as the flower of the prime minister - below only the tree peony, the flower of the king. The blossom is the famous part of the plant. The root is the useful one.

It is peeled and boiled before drying, and that is what turns it pale and gives the herb its name. Chinese herbalists separate it sharply from red peony, which is the same genus left unpeeled and treated as a different herb entirely. White peony runs through the classical formulas as a partner rather than a lead.

How it is used: the pale discs are simmered into a decoction with other roots, most often with licorice. Sour, with a bitter edge.

White Peony Root – Paeoniae Alba Radix – Bai Shao – Organic Grade

Botanical Name: Paeoniae alba Radix

Common Names: White Peony Root / Bai Shao / 白芍 / 白芍藥

Grade: Organic Grade

Origin: Grown and harvested in China

Product Overview

White Peony Root, known as Bai Shao, is a classic botanical featured for centuries in traditional East Asian decoctions, teas, and heritage-style blends.

Recognized for its smooth texture, mild aroma, and subtly earthy flavor, Bai Shao is a staple ingredient in many traditional kitchen-based preparations and slow-simmered herbal recipes.

Our Organic Grade Bai Shao is carefully sliced and naturally dried without sulfur or chemical additives, preserving its clean color, gentle aroma, and food-grade purity suitable for traditional preparations.

How to Use

Tea & Decoction

• Simmer 6–12 g in water for 20–30 minutes.
• Commonly combined with other traditional botanicals in classical decoction practices.

Soups & Broths

• Add slices to slow-simmered soups, congee, or broths for a soft, mellow herbal character.

Culinary & Traditional Blends

• Often paired with botanicals such as Dang Gui, Chuan Xiong, or Gan Cao in traditional herbal kitchen recipes.

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

• Organic Grade

• Free of sulfur, pesticides, and chemical additives

• Naturally dried and sliced

• Clean, food-grade botanical

• 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), Bai Shao appears throughout classical herbal texts and long-standing decoction traditions, where it is frequently included in seasonal soups, heritage blends, and balanced traditional preparations, contributing a harmonizing and grounding presence within traditional frameworks.

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.