d.
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.

e.
formulas & recipes

cut & sifted
angelica root

f.
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.