Angelica Root Cut & Sifted

[ 1235 ]
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per 1/4 Pound
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per Pound

Angelica root, known as the Angel of Herbs, is related to parsley, carrot and fennel. The fragrant herb is added to teas and seasonings for a celery-like flavor.

kosher certificate information

quick look

information at a glance

approximate cups to one pound7
active compoundsVarious volatile oils, flavonoids, caffeic acids and furanocoumarins.
plant part usedroot
processingcut & sifted

buying & keeping

general guidelines and tips

storage tipsStore in a cabinet, cupboard or other cool, dark place, ideally in a sealed glass jar.


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culinaryThe dried, ground root imparts and earthier flavor and can be used in baking breads, cakes, muffins and cookies.
safetyDo 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.

some recommendations

other products to love

[ licorice root ]

[ tip: Combine angelica root with licorice root in tea blends.  ~ from Monterey Bay Herb Company ]

Combine angelica root with licorice root in tea blends.

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[ bay leaf ]

[ tip: Simmer angelica root with bay leaf in soups and stews.  ~ from Monterey Bay Herb Company ]

Simmer angelica root with bay leaf in soups and stews.

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flavor profile

cut & sifted
angelica root

Warm and sweet, similar to carrot or celery with a slight hint of licorice.

culinary companions

Pairs well with fish, pork, poultry, carrots, yams, rhubarb, cherries, apricots, peaches, plums, currants, fennel, dill, ginger and clove.

formulas & recipes

cut & sifted
angelica root

what else you should know

cut & sifted
angelica root

Angelica, also known as Norwegian angelica, wild celery, and Root of the Holy Ghost, is a member of the carrot family with a natural distribution throughout much of Europe and some parts of southeast Asia. The name archangelica is a reference to the archangel Michael, who reportedly informed through a dream that angelica was an antidote for the plague. While the hollow stems of angelica serve as instruments and candied confections, the root is used for flavoring gin and other foods and beverages. Due to the presence of a fatty acid called exaltolide, angelica root extracts lend a musky aroma to perfumes and also acts as a fixative.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.