Dang Gui Head Slices (Angelica sinensis) — Sulfur-Free Gansu Minxian Angelica Root, 500g

Dang Gui Head Slices (Angelica sinensis) are the dried root-head slices of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Dāng Guī (当归). For centuries, Dang Gui has been prized as a blood-nourishing, qi-harmonizing, and spirit-supporting herb, traditionally used to enrich the blood, invigorate circulation, regulate the menses, and ease cold-related discomfort. Its nature is sweet, pungent, and warm, making it a gentle yet profoundly nourishing herb for warming the body, supporting the Blood, and harmonizing the Chong and Ren vessels. This batch is sourced from Minxian, Gansu — the classic heartland of Dang Gui — and is sulfur-free, sliced from the prized root head for a clean, sweet, and full-bodied character.

Key Selling Points

• Sulfur-free, clean-processing Dang Gui root-head slices
• Authentic Minxian, Gansu origin — the classic Dang Gui heartland
• Angelica sinensis, food-herb (药食同源) botanical
• Large, uniform head slices with rich sweet aroma
• New-crop 500g pack for soups, decoctions, and daily tonics

Quality & Sensory

Each batch is carefully sliced from the root head and dried to preserve its warm yellowish-brown color, dense yet pliable texture, and rich, sweet, earthy aroma with a hint of spice. When decocted or simmered, the slices release a deep, sweet, slightly pungent infusion that lends warmth and body to soups and tonics, leaving a smooth, lingering sweetness on the palate.

Technical Specifications

Usage Scenarios

• Chinese-style herbal soups and broths
• Dang Gui decoctions and daily tonics
• Medicinal congee and grain porridge
• Herbal tea blends with jujube and goji
• Seasonal warming nourishment in cold months

Traditional Uses

In folk herbal practice, Dang Gui is decocted into soups, congee, and longevity tonics to nourish the Blood, warm the body, and support daily vitality. It is a classic companion to ingredients like astragalus, jujube, goji berry, and ginger in slow-simmered broths, and is often brewed as a gentle tea with red dates for seasonal nourishment. In TCM, Dang Gui enters the Liver, Heart, and Spleen channels, where it works to enrich the Blood, invigorate circulation, regulate the menses, and harmonize the Chong and Ren vessels — making it one of the most important herbs for blood-nourishing and qi-harmonizing formulas.

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