Dried Culinary Spices
Dried Culinary Spices
From the warmth of cinnamon bark to the gentle heat of Sichuan peppercorn, this collection brings together dried culinary spices rooted in Chinese and Asian herbal tradition. Each spice is sold whole or in its natural dried form, so you get the full depth of flavour and aroma that ground or pre-blended alternatives rarely deliver.
These spices work equally well in everyday cooking and in traditional herbal preparations. Use them to season broths, slow-cooked meats, and stir-fries, or steep them in hot water as part of a warming herbal drink. Many of them have been used in Chinese culinary and wellness traditions for centuries, valued as much for their flavour as for what they may support in a balanced diet.
What You Will Find Here
Warming Spices
Warming spices form the backbone of Chinese cooking and traditional herbal drinks. Dried cinnamon bark (Rou Gui) has a deeper, more complex flavour than the cassia powder found in supermarkets, and is a natural choice for slow-cooked stews, spiced teas, and herbal soups. Dried ginger root (Gan Jiang) brings a sharper, more intense warmth than fresh ginger, making it well suited to broths, decoctions, and congee.
Aromatic Spices
Aromatic spices add fragrance and complexity to both savoury and sweet dishes. Dried cloves (Ding Xiang) are a key flavouring in Chinese master stocks and braised dishes. Dried fennel seeds (Xiao Hui Xiang) carry a mild anise flavour that pairs well with pork, duck, and herbal teas. Dried nutmeg rounds out slow-cooked dishes with a subtle sweetness and warmth.
Pungent and Earthy Spices
Sichuan peppercorns are unlike any other spice: they deliver the characteristic numbing, tingly heat central to Sichuan cuisine, and are essential for authentic mapo tofu, dan dan noodles, and dry-fried dishes. Dried turmeric rhizome brings earthy colour and depth to rice dishes, marinades, and warming drinks.
How to Use Dried Spices
Whole dried spices release their flavour best when they are lightly toasted in a dry pan before use, or added early in cooking so the heat has time to draw out their oils. For herbal teas and soups, simply add them to simmering water and allow 15 to 20 minutes for the flavours to develop. Store in a cool, dry place away from direct light and they will keep their potency for up to two years.
Looking for inspiration? Browse our recipe blog for ideas on how to cook with these ingredients, or explore our Daodi Culinary Herbs collection for more traditional Chinese ingredients to cook with.
Sourcing and Quality
Our dried spices are selected for flavour and quality. Where possible, we source ingredients that meet the Daodi standard, meaning they come from the regions of China where each herb or spice has traditionally been grown and is known to be at its best. You can read more about what this means on our Daodi herbs page.
Important: These are food supplements, not medicines, and are not intended to diagnose, treat, cure, or prevent any disease. Enjoy as part of a varied, balanced diet. If you have a medical condition, are pregnant or breastfeeding, or take medication, speak to your GP before use.