• Botanical Identity: Revand Chini Root is commonly traded as Indian Rhubarb Root / Himalayan Rhubarb Root and is often associated with Rheum emodi, now treated by Kew as a synonym of Rheum australe D.Don.
• Also Known As: Revand Chini Root, Rewand Chini, Revand Khatai, Indian Rhubarb Root, Himalayan Rhubarb Root, Rhubarb Root, Rheum Root, Rewand Root, and Chinese Rhubarb-style Root.
• What It’s Known For: A traditional dried root/rhizome ingredient known for its brown outer surface, yellowish to orange-brown inner tone, woody texture, earthy aroma, and naturally bitter, root-like character.
• How to Use: Use a small quantity according to recipe or preparation requirement. It may be broken, crushed, powdered, steeped, simmered, or added to selected root blends and traditional ingredient preparations.
• Awafi Mill Quality: Carefully selected Revand Chini Root packed without added colors, artificial flavors, fillers, or preservatives. Store tightly sealed in a cool, dry place away from moisture, heat, and direct sunlight.
