The secret behind many of Taiwan's favorite braised dishes—like lu rou fan (braised pork over rice), beef noodle soup, and lu wei (braised foods)—is the lu bao 滷包 (braise pack), a spice-filled sachet that adds a warm dimension of spice to the stock, the Taiwanese version of the French sachet d'epices. A good lu bao turns your braising liquid into herbal gold and infuses it with the medicinal qualities of traditional spices like star anise, ginger, black cardamom, and cumin.

This lu bao, developed by popular Taiwanese food blogger Joe Deng of Foodie Goodie 食貨誌, has a cult following in Taiwan. Multiple people have come into our brick-and-mortar to request it. This lu bao is the most exceptionally fragrant and fresh that we've found, outside of a traditional Di Hua Jie apothecary. It took Deng ten years to develop it; this kind of thing does not come easy.

You've likely heard of five spice, one of the better known Chinese diasporic flavor combinations, featuring star anise, cinnamon, fennel, cloves, and brown peppercorns. It's got a rich, warm flavor that could be described as "christmasy" by those who celebrate, sort of like a savory mulling spice, but for all year round.

Thirteen spice is a lesser known, but equally traditional spice blend. It's more complex, a bit stronger, and more botanically nuanced. Licorice-scented star anise and numbing, floral Sichuan peppercorns create a robust base flavor. Three kinds of ginger—common ginger, sand ginger, and galangal—add earthy, citrusy, and floral warmth. The remaining 11 herbs, like black cardamom, sha ren, and tangerine peel, each add their own piquant, bright, peppery touch to the bouquet. All spices are carefully bloomed in a low temperature roast before being packed, bringing out top-notch flavor.

Make a classic Taiwanese lu wei master stock using our Lu Wei Bundle, which pairs this Thirteen Spice Braise Pack with Yu Ding Xing's Vat Bottom Soy Sauce, for a rich hit of umami, and Caramelized Sugar Soy Sauce, for buttery sweetness and red-brown color.

Or, blitz it in a coffee grinder to make a diving thirteen spice powder, perfect for subbing in any recipe that calls for five spice powder.

Tasting Notes and Usage

Licorice, conifer, and citrus oil—teleports you straight to a traditional apothecary

Use this sachet to prepare Taiwanese favorites like lu wei (braised foods), lu rou fan (braised pork over rice), beef noodle soup, and tea eggs. Or, use it in a hot pot soup base.

Ingredients and Instructions

Star anise, Sichuan peppercorn, sand ginger, galangal, Dahurian angelica (bai zhi), Chinese black cardamom (tsao ko), nutmeg, cumin, fructus amomi (sha ren), bay leaf, cinnamon, ginger, licorice, cloves, dried tangerine peel, and cardamom

Verified pesticide residue-free. No sulfur dioxide.

Includes 2 packs.
Each pack flavors up to 2500 ml (2.5 quarts) of braising stock.

Store in a dry and cool place. Reseal bag after opening. Wrap in cheese cloth when cooking in pressure cookers or cast iron to prevent tearing.

Specifications and Dimensions