|
HS Code |
630764 |
| Name | Milkvetch Root |
| Botanical Name | Astragalus membranaceus |
| Common Names | Milkvetch, Huang Qi, Astragalus |
| Plant Part Used | Root |
| Origin | China |
| Form | Dried root slices |
| Taste | Slightly sweet |
| Color | Yellowish brown |
| Primary Usage | Traditional medicine |
| Storage Conditions | Cool, dry place |
| Shelf Life | 2 years |
| Main Active Compounds | Polysaccharides, saponins, flavonoids |
| Traditional Function | Immune system support |
| Preparation Method | Decoction, tea, tincture |
| Allergen Information | Generally considered safe |
As an accredited Milkvetch Root factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | The packaging for Milkvetch Root contains 500 grams, sealed in a resealable, moisture-proof pouch with clear labeling and usage instructions. |
| Shipping | Milkvetch Root is securely packaged in moisture-proof, sealed bags or drums to preserve freshness and prevent contamination. It is shipped via reputable couriers with clear labeling. Temperature and humidity are carefully monitored during transit. Shipping includes documentation for safe handling and compliance with local regulations. Delivery times vary by destination. |
| Storage | Milkvetch Root should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and moisture. Keep it in a tightly sealed container to avoid contamination and absorption of odors. Ensure it is kept away from strong acids, alkalis, and other chemicals. Proper storage preserves its active components and extends shelf life. |
Competitive Milkvetch Root prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
