Angelica Root c/s

Botanical Name - Angelica pubescens

Other Names - Angel of Herbs, Root of the Holy Ghost, Garden angelica, wild archangel, wild celery, wild parsnip, Du Huo

Origin - Bulgaria

Flavor Profile - Warm and sweet, similar to carrot or celery with a slight hint of licorice. Pairs well with fish, pork, poultry, carrots, yams, rhubarb, cherries, apricots, peaches, plums, currants, fennel, dill, ginger and clove.  

Culinary Usages - The dried, ground root imparts and earthier flavor and can be used in baking breads, cakes, muffins and cookies.

Angelica is largely used in the grocery trade, as well as for medicine, and is a popular flavouring for confectionery and liqueurs. The appreciation of its unique flavour was established in ancient times when saccharin matter was extremely rare.

Angelica root herb is one of common Chinese herbs and widely used in herbal remedies simply because it has plenty of root health benefits. It can be used by essential oil, tea, powder, tincture, capsules, extract, and so on. And its modern pharmacology can justify its popularity.

Precautions - Do not consume angelica preparations during pregnancy. The furanocoumarins in the herb may increase photosensitivity to UV radiation. Do not use this herb if you take anticoagulant medications due to a risk of uncontrolled bleeding. 

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