Dried Bai Zhi Angelica Root Slices 500g Culinary Spice for Braising and Stewed Meat

Dried Angelica Root Slices, known in TCM as Bai Zhi (白芷), from Angelica dahurica. These naturally sun-dried root slices are a classic Chinese culinary spice, traditionally used in braising liquids and meat stews for their warm aromatic character. In TCM theory, Bai Zhi is pungent and warm. Suitable for culinary seasoning and traditional herbal preparation.

Key Selling Points

• Dried Bai Zhi root slices from Angelica dahurica
• Naturally sun-dried whole slices for slow cooking
• Classic spice for braising liquids and stewed meats
• Traditionally associated with warm pungent aroma in TCM
• 500g value pack suitable for regular kitchen use

Quality & Sensory

The slices are typically pale white to light beige with a firm, dry texture. They carry a characteristically strong, camphor-like aromatic scent, and when simmered they release a warm, pungent fragrance into braising broths and stews.

Technical Specifications

Usage Scenarios

• Add to braising liquid for beef, pork, or poultry
• Simmer in meat stews and hot pot broths
• Use in spiced marinades and slow-cooked dishes
• Combine with other spices for homemade braising spice blends

Traditional Uses

In traditional Chinese practice, Bai Zhi has long been included in spice packets for red-braised meats and master stocks, where its pungent warmth is valued for rounding out rich flavors. It is commonly paired with star anise, cinnamon bark, and cloves in braising blends. In TCM theory it is considered pungent and warm.

FAQ Q&A