Dried Angelica Sinensis Root Slices Whole Gui Tou Pian Gansu Minxian 500g

Dried Angelica Root Slices, known in TCM as Danggui (当归), from Angelica sinensis. These whole-root slices, including the Gui Tou (归头) portion, are sourced from Minxian, Gansu, and dried without sulfur. In TCM theory, Danggui is warm and sweet with a bitter note, entering the Liver, Heart, and Spleen channels. Traditionally used in decoctions, soups, and congee. Store refrigerated and use as a food ingredient, not as a medicine.

Key Selling Points

• Whole-root Angelica sinensis slices including the Gui Tou head portion
• Sourced from Minxian County, Gansu, a classic Danggui growing region
• Dried without sulfur and processed by low-temperature drying
• 500g bulk pack suited to frequent decoctions and soups
• Traditional TCM herb entering the Liver, Heart, and Spleen channels

Quality & Sensory

Slices are typically light yellowish-brown with a creamy interior and a firm, slightly oily texture. The aroma is sweet, earthy, and characteristic of Angelica root. After decocting or simmering, the liquid is mildly sweet with a warm herbal note and a faint bitterness.

Technical Specifications

Usage Scenarios

• Simmered in herbal decoctions
• Added to chicken or pork soup
• Cooked into congee
• Used in seasonal tonic food preparations

Traditional Uses

In TCM theory, Danggui is traditionally used to nourish and invigorate Blood and to regulate the menses. It is commonly simmered in decoctions, often paired with Astragalus (Huang Qi) or Ligusticum (Chuan Xiong), and added to soups and congee for seasonal nourishment. Traditional preparations typically use the sliced root in slow-cooked food recipes.

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