Dried Angelica Root Slices Dang Gui for Traditional Herbal Soups and Decoctions 250g

Dried Angelica Root Slices, known in TCM as Dang Gui (当归), from Angelica sinensis. This sliced root is a classic Chinese herbal decoction piece traditionally used in tonic soups and formulas. In TCM theory it is warm, sweet and pungent, entering the Liver, Heart and Spleen channels. Traditionally associated with nourishing Blood and supporting healthy circulation. Add to soups or decoctions as a culinary herbal ingredient.

Key Selling Points

• Identifiable single herb: Angelica sinensis root slices
• Chinese name Dang Gui (当归) with pinyin for easy identification
• Unsulfured dried decoction pieces from Gansu origin
• Sliced form suited to soups, decoctions and congee
• 500g net weight sold as an edible agricultural product

Quality & Sensory

Slices are typically light brown to yellowish-brown with a firm, slightly fibrous texture. Aroma is typically sweet, earthy and characteristic of Angelica root. When decocted or simmered in soup, the liquid is typically mildly sweet and warming with a gentle herbal note.

Technical Specifications

Usage Scenarios

• Added to traditional Chinese herbal soups
• Simmered in decoctions with other herbs
• Cooked into congee or rice dishes
• Used as a culinary herbal ingredient in seasonal cooking

Traditional Uses

In TCM tradition, Dang Gui is a well-known Blood-nourishing herb often decocted with herbs such as Huang Qi, Chuan Xiong or Gou Qi Zi. It is commonly simmered in chicken or pork soups, added to congee, or included in warming seasonal broths. Traditional practice pairs it with other herbs to support healthy circulation and overall wellness.

FAQ Q&A