Angelica Root
Angelica Root is the dried root of Angelica archangelica, a tall hollow-stemmed plant of northern Europe. The root is pale brown and fibrous, cut into pieces, and it smells green and musky at once, something between celery, juniper and damp earth, with a bitter edge on the tongue.
It is one of the classic botanicals of European bitters and gin, and a grounding base note in natural perfumery, where its heavy earthiness anchors lighter florals.
How to use it
Steep the cut root in spirit for bitters, vermouth or a homemade gin botanical mix, or simmer it gently as part of a herbal decoction. It blends well with juniper, coriander seed and citrus peel. Technique tip: use it sparingly, since angelica is assertive and a heavy hand turns a blend soapy and bitter rather than aromatic.
Details
| Botanical name | Angelica archangelica |
|---|---|
| Plant part | Root, cut |
| Sizes | 100g, 200g, 400g |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
Garden Angelica, Wild Angelica, Archangel Root, Angel Root, Angelique, Holy Ghost, Angelica
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