# Astragalus Root Powder

> Stone-milled astragalus root from Shanxi, fine as flour and the color of pale straw: mild, sweet and almost beany, for stirring into soups, broths and congees the old way.

Price: 18.00 USD · in stock

## About
In northern China, astragalus root has gone into the soup pot for well over a thousand years, tucked in beside the chicken or pork the way a bay leaf might be used elsewhere: present in nearly every meal, remarked on in almost none. This powder brings that quiet habit to your own kitchen.It is milled from the sliced root of Astragalus membranaceus, whose Chinese name, huang qi or yellow leader, speaks to both its color and its standing among the traditional tonic herbs. This lot comes from four-year-old roots grown in Shanxi province, prized by many herb buyers for their sweetness. The roots are sliced, sun-dried and stone-milled in small batches rather than heat-dried, which can scorch the natural sugars and dull the flavor. The result is fine as flour and the color of pale straw. Stirred into hot water it turns faintly cloudy and tastes mildly sweet, almost beany, without the bitterness of most root powders.DetailsBotanical name: Astragalus membranaceusOrigin: Shanxi province, China; four-year-old rootsSliced, sun-dried and stone-milled in small batchesHow to useStir half a teaspoon into soup, broth or a mug of hot water each morning; a whisk dissolves it better than a spoon. Some cooks add it straight to the rice cooker. A humble powder that asks to be used often, not saved for later.