Whole, aromatic Chinese cooking spices for stir-fry, hot-pot, braising and blends. Non-irradiated, hand-sifted and third-party screened. Browse by pinyin initial and request a quote for any item.
100+ varieties in stock · bulk & wholesale
B2B raw material catalogue. Product names, botanical names and descriptions are for reference and sampling only and do not constitute a compliance declaration. Export documentation and specifications are confirmed per contract.
Sweet licorice-like aroma; essential for braising and five-spice.
Mild, warm heat; for clear soups and pork dishes.
Sweet-bitter root; for lamb soup and braised beef.
Cool, fragrant cardamom; for hot-pot and de-gameying.
Hot, penetrating long pepper; for hot-pot and braises.
Slightly bitter, sweet lily; for stir-fry and dessert.
Light sesame; for sesame paste and garnish.
Clear rock sugar; for caramel, dessert and braise glaze.
Cooling mint; for mint congee, herbal tea and garnish.
Thyme; for stews, roast and soup base.
Pungent tsao-ko; tames mutton gaminess in hot-pot.
Aged tangerine peel; mellow, sweet; for braises and soup.
Bitter-spicy cardamom; for hot-pot base and beef.
Spicy cardamom; for hot-pot and braised beef.
Salty-fermented black bean; for steamed fish and pork.
Spicy Pixian bean paste; for twice-cooked pork and mapo tofu.
Oily, bright red, mild heat; for chili oil and hot-pot.
Mild poria; for four-god soup and tonic pastry.
Sweet raw honey; for honey-glazed ribs and tea.
Sweet-heat cassia bark; backbone of braises and stews.
Tender twig with light sweet notes; adds aroma to broths.
Balanced heat; base for Sichuan dishes and chili oil.
Intensely aromatic clove; for braising, five-spice, curing.
Naturally sweet; harmonizes braises and balances dryness.
Strong, spicy galangal; for five-spice and lamb.
Hot, drying ginger; for broths, braises and ginger tea.
Sweet, medicinal note; for braises and hot-pot.
Sweet-tart berry; for tonic soup, dessert and garnish.
Sweet dried longan; for eight-treasure porridge and soup.
Strong scallion; for soup, fried rice and fillings.
Garlic flake; for soup, sauce and convenience food.
Sweet dried onion; for sauce, stew and soup.
Sharp wasabi; for sashimi and cold dishes.
Signature tingly-numbing aroma; soul of Sichuan hot-pot.
Pungent, mildly bitter; for steak, soups and marinades.
Spicy, hot cardamom; for braises and cured seafood.
Sweet jujube; for soup, rice dumplings and porridge.
Smoky-sweet date; for stews, desserts and tonic wine.
Oily walnut; for five-kernel mooncake and soup.
Fragrant sesame; for sesame paste and fillings.
Peanut; for braised peanut and Kung Pao chicken.
Light hemp seed; for hemp-seed soup and Guangxi dishes.
Tea aroma; for tea eggs, red-braise and milk tea.
Caramel-sweet brown sugar; for ginger sugar and pastry.
Fragrant agastache; for agastache fish and summer drinks.
Turmeric-like yellow ginger; for yellow braise and rice.
Natural red yeast rice; for red tofu and braise color.
Numbing-fresh pepper bud; for frying and cold dishes.
Pungent yellow mustard; for mustard root and cold dishes.
Numbing pepper powder; for salt-and-pepper and dip.
Earthy turmeric; for curry, yellow braise and color.
Spicy leek seed; for tonic and filling formulas.
Spicy herb; for Henan cold dishes and noodle soup.
Pungent mustard seed; for mustard duck feet and dip.
Salty fermented soybean; for fried sauce noodles and dip.
Strong vanilla-like herb; boosts aroma in hot-pot.
Starchy, sweet lotus seed; for soup, pastry filling.
Sweet fermented rice; for wine balls and drunken fish.
Aromatic basil; for three-cup chicken and seafood.
Sharp horseradish; for mustard root and sashimi dip.
Red, spicy chili powder; for chili oil and dip.
Softer clove; for braises and savory sauces.
Piney rosemary; for Chinese roast and chicken.
Sweet malt; for maltose, beer-duck and braise color.
Sweet rice wine; for cooking wine and fermented balls.
Oregano; for roast chicken and adapted stews.
Earthy galangal; for Chaoshan braised goose and SE-Asian.
Cool, sweet herb; for hot-pot base and braises.
Bright, fresh numbing notes; for fish and cold dishes.
Fresh-bitter green peel; cuts greasiness in broths.
Celery-like seed; for broths, sausage and stews.
Starchy euryale; for four-god soup and porridge.
Fragrant murraya; for wonton soup and Fujian dishes.
Sweet-spicy cassia; for braising, curry and dual-use wellness.
Rich, sweet nutmeg; for braises, five-spice and curry.
Cool, ginger-like aroma; for white-cut chicken dip.
Warm, fragrant amomum; for ribs soup and five-spice.
Mild ginger-like rhizome; for braises and curing.
Starchy yam; for yam-pork rib soup and congee.
Fragrant sage; for roast chicken and fillings.
Ginger-like sand ginger; for white-cut chicken dip.
Thirteen-spice blend; for stir-fry, braise and curing.
Sweet apricot kernel; for almond drink and soup.
Nutty peach kernel; for pastry and tonic food.
Five-spice blend; for braises, marinades and curing.
Small, fiery chili; for chopped pepper and cold dressings.
Deep red, aromatic, hot; for hot-pot base and sauces.
Sweet-fennel notes; for braising, five-spice and lamb.
Fragrant bay leaf; for broths, stews and tomato sauce.
Lemony lemongrass; for tom yum and Cantonese soup.
Fine bay leaf powder; for sausage and blended powders.
Citrusy coriander seed; for braises, sausage and curry.
Bitter-spicy salt-fried seed; for braises and formulas.
Light, nutritious coix; for dampness-draining soup.
Nutty flaxseed; for drinks, baking and sauces.
Bold cumin; the heart of BBQ skewers and Xinjiang food.
Nutty perilla; for Korean dips and fillings.
Hazelnut; for Chinese pastry and five-kernel filling.
Aromatic perilla leaf; for bullfrog, snails and BBQ wrap.
Rare saffron threads; for premium rice, dessert, tonic.