Bai Zhi (Angelica dahurica) — Fragrant Dried Root, Food Herb for Soup & Tea

Bai Zhi (Angelica dahurica) is the dried root of a highly aromatic traditional herb known in Traditional Chinese Medicine (TCM) as Bái Zhǐ (白芷), also called Fragrant Angelica Root. For centuries, Bai Zhi has been prized as a fragrant, wind-dispelling herb used to open the nasal passages, relieve headaches, and brighten the complexion. Its nature is warm and pungent, making it a gently dispersing herb that moves qi, dries dampness, and harmonizes the upper body.

Key Selling Points

• Aromatic food-herb root with strong natural fragrance
• Angelica dahurica, naturally sun-dried
• Traditional herb for soups, teas, and spice blends
• Unsulfured, clean dried root slices
• Available as whole root or custom-milled powder

Quality & Sensory

Each batch is naturally sun-dried to preserve its pale creamy-tan color, firm yet slightly porous texture, and intense sweet-spicy aroma. When decocted or simmered, Bai Zhi releases a warm, fragrant, slightly pungent flavor with a subtle sweetness, lending depth to broths and infusions without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Spice and seasoning blends
• Medicinal food packs
• Custom-milled powder for daily use

Traditional Uses

In folk herbal practice, Bai Zhi is decocted into soups and medicinal broths to dispel wind, open the nasal passages, and ease head discomfort. It is a classic ingredient in medicinal food soup packs, where it pairs with ingredients like chuan xiong, angelica root, and jujube. As a daily tea, it is brewed alone or blended with chrysanthemum and mint for a warm, aromatic infusion, and it is also used in traditional spice blends for cooking.

FAQ Q&A