Angelica root, known scientifically as Angelica archangelica, is a significant component in various culinary and medicinal traditions, particularly in Europe and Asia. This biennial plant's root is characterized by a distinctively sweet and spicy aroma, and a flavor that is warm, earthy, and somewhat bitter. Both as a whole root and as a powdered form, angelica root imparts a unique depth of flavor to the dishes it graces.

In culinary applications, angelica root is treasured for its ability to elevate dishes with its unique flavor profile. It is commonly used in liqueurs and vermouth, providing them with an interesting, aromatic nuance. It's also featured in a range of dishes, from confectionery delights like candied angelica, a popular sweet in France and the United Kingdom, to savory soup broths in East Asian cuisines. Additionally, the root can be utilized in tea blends, creating a warming and comforting brew.

Beyond the kitchen, angelica root holds a prominent position in herbal medicine. It has been used in traditional practices for its purported health benefits, including potential digestive and respiratory support. Whether used for its culinary charm or therapeutic potential, angelica root exemplifies a versatile and intriguing ingredient, enhancing both our dishes and well-being.

Botanical Name: Angelica archangelica

Also Known As: Angelica Root, Angelica archangelica, European Angelica, Archangelica, Garden Angelica, Wild Celery, Masterwort, Holy Ghost, Herbe aux Anges, Archangel Root, Archangel Herb, Wild Angelica, Angel's Food, Root of the Holy Ghost, Root of the Holy Ghost, Norwegian Angelica, Archangelwort, Archangelsk, Herbe du Saint-Esprit, Wild Parsnip, Dong Quai, Dang Gui, Danggui, Chinese Angelica, Female Ginseng, Du Huo, Du-Huo, Radix Angelicae Sinensis, Radix Angelicae Dahuricae, Radix Angelicae