Whole Dang Gui Slices 500g Dried Angelica Sinensis Root for Cooking and Herbal Soup

Whole Dang Gui Slices, known in TCM as Dang Gui (当归), cut from the dried root of Angelica sinensis. Sourced from Minxian in Gansu Province, a region traditionally associated with high-quality Dang Gui. In TCM theory, Dang Gui is considered warm in nature with sweet and pungent flavors and is traditionally associated with nourishing and moving the blood. These whole slices are suitable for cooking, soups, and traditional herbal preparations. Store sealed in a cool, dry place.

Key Selling Points

• Whole Dang Gui slices cut from dried Angelica sinensis root
• Sourced from Minxian County in Gansu Province, a noted Dang Gui growing region
• Traditionally valued in TCM for supporting blood nourishment and circulation
• Whole root slices suitable for cooking, soups, and decoctions
• 500g pack with a 24-month shelf life when stored sealed in a cool dry place

Quality & Sensory

The slices typically show a yellowish-brown to tan surface with a pale yellowish cross-section and a firm, slightly fibrous texture. They carry a characteristic strong aromatic scent that is sweet and pungent. When simmered in soups or decoctions, they typically impart a warm, slightly sweet, earthy flavor.

Technical Specifications

Usage Scenarios

• Simmer in chicken, pork, or lamb soups for a traditional herbal flavor
• Add to slow-cooked stews and braised dishes
• Prepare as a traditional decoction with other herbs
• Use in congee or seasonal tonic cooking

Traditional Uses

In TCM practice, Dang Gui is traditionally used in blood-nourishing formulas and is a common ingredient in classic preparations such as Si Wu Tang and Dang Gui Bu Xue Tang. It is frequently paired with yellow qi, red dates, and goji berries in soups. Traditionally, it is also used in postpartum and monthly confinement cooking, and added to winter tonic stews for its warming character.

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