Storage of Chinese medicinal materials
Display titles and publisher names are translated or transliterated by TCM Compass where needed. Original information is retained separately below.
- Publisher / author
- Chinese Medicine Regulatory Office, Department of Health, Hong Kong
- Source language
- Traditional Chinese
- Actually accessed
- 2026-11-04
- Published date
- Not confirmed
- Material type
- Institutional food education
- Access status
- Actually accessed
- What this source cannot establish
- General material-storage principles only, not a fixed home shelf life or evidence that mouldy ingredients can be recovered. No images copied.
Supports: dry material packaging · moisture and pest checks · visible quality change
Original source information
Bibliographic wording is preserved below for checking against the original source.
- Original title
- 中藥材的貯存
- Original publisher / author
- 香港衞生署中醫藥規管辦公室
- Original source language code
- zh-Hant
- Original material type
- institutional food education
- Original supported topics
- dry material packaging · moisture and pest checks · visible quality change
- Original access status
- accessible
- Recorded access date
- 2026-11-04
- Recorded publication date
- —
- Original review notes
- General material-storage principles only, not a fixed home shelf life or evidence that mouldy ingredients can be recovered. No images copied.
How this reference is used here
These are our published explanations that cite this source. Each link opens the relevant section; this does not mean the publisher endorses the article.
Black sesame · Cleaning before cooking
For an already-toasted, ready-to-eat powder, use clean dry utensils and do not add a washing step that turns it into a wet stored paste. Raw whole-seed cleaning, if needed, belongs before its stated heat preparation; follow that product’s instructions.
Black sesame · Keeping dry, fresh and cooked forms
Keep dry seeds and powder protected from moisture; close the package promptly. A wet sesame dessert or a paste with added water needs cooked-food refrigeration. Follow the manufacturer’s after-opening instructions for commercial paste rather than borrowing oil-storage claims.
Chenpi · Dried mature citrus peel · Cleaning before cooking
CMRO’s porridge example washes the peel and cuts it finely before simmering. Washing is a kitchen step, not a way to certify a mouldy packet safe or remove all residues. Inspect the dry material before introducing water.
Chenpi · Dried mature citrus peel · Keeping dry, fresh and cooked forms
Keep the dry material labelled and protected from moisture, light and pests. Check for mould, insects, clumping or an unusual smell before use; do not try to rescue deteriorated food by washing or boiling. The cited storage principles do not establish one expiry period for every package.
Food-grade chrysanthemum · Keeping dry, fresh and cooked forms
Keep unused dry food flowers labelled, dry and away from pests. Prepare only the drink you need; a brewed drink no longer shares the unopened dry packet’s storage conditions. For keeping a prepared batch, apply prompt cooling and refrigeration rather than leaving it out overnight.
Edible lily bulbs · Keeping dry, fresh and cooked forms
Keep dry scales protected from moisture with their original food label. Fresh scales are fresh produce, not a shelf-stable dry herb. After washing or soaking, prepare only what you can cook promptly; refrigerate the finished dish by the leftovers rule.