Bai Zhi White Angelica Root Slices Dried Herb for Decoction and Culinary Use Sichuan Origin

Bai Zhi (白芷), known in English as White Angelica Root, comes from Angelica dahurica, a member of the Apiaceae family. These dried root slices retain their natural whole-herb form and are sourced from Sichuan. In TCM theory, Bai Zhi is pungent and warm and is traditionally associated with the lung, stomach, and large intestine channels. Traditionally used in decoctions and culinary herbal preparations, it should be used according to professional guidance.

Key Selling Points

• Dried Bai Zhi 白芷 root slices in natural whole-herb form
• Botanical source Angelica dahurica from the Apiaceae family
• Sichuan origin, a recognized traditional producing region
• Sold as a raw edible agricultural product for decoction and culinary use
• Suitable for herbal formulas, soups, and traditional preparations

Quality & Sensory

Typically, Bai Zhi slices are off-white to pale yellow with a firm, starchy texture and distinct radial markings. The aroma is characteristically strong and aromatic, and decocted liquid traditionally carries a pungent, slightly acrid taste.

Technical Specifications

Usage Scenarios

• Simmered in traditional herbal decoctions
• Added to slow-cooked soups and broths
• Used in culinary spice blends for braised dishes
• Incorporated into seasonal herbal food preparations

Traditional Uses

In TCM practice, Bai Zhi is traditionally used in decoctions and is a familiar ingredient in classical formulas, often paired with herbs such as Qiang Huo and Chuan Xiong. It is also a common component of culinary spice mixes for braising and stewing. In folk tradition, it is associated with seasonal wellness preparations during cold weather.

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