Dried Angelica Sinensis Root Whole Dang Gui 500g Gansu Raw Herb for Decoction and Soup

Whole Dang Gui (当归), known as Chinese Angelica root, from Angelica sinensis, supplied as dried whole root slices from Minxian in Gansu Province. In TCM theory it is warm in nature with sweet and pungent flavor and is traditionally associated with nourishing and moving the blood. This wholesale-grade raw herb is sold as an edible agricultural product for decoction, soup, and culinary herbal use.

Key Selling Points

• Whole dried Angelica sinensis root in the traditional Dang Gui form
• Sourced from Minxian in Gansu Province, a renowned Dang Gui growing region
• In TCM theory sweet, pungent, and warm, traditionally associated with blood nourishment
• Dried whole root pieces suitable for decoction, soup, and congee
• 500g bulk pack sold as an edible agricultural product

Quality & Sensory

Typically the dried root pieces show a yellowish-brown to tan surface with a firm, slightly oily texture and a distinctive strong aromatic scent. When simmered, the broth typically carries a warm, slightly sweet and bitter herbal taste.

Technical Specifications

Usage Scenarios

• Simmered in herbal decoctions with other tonic roots
• Added to chicken or pork soups for traditional herbal flavor
• Cooked into congee with dates and longan
• Used in seasonal home cooking and herbal broths

Traditional Uses

In traditional Chinese practice, Dang Gui is a classic blood-tonifying herb, often paired with Huang Qi in decoctions such as Dang Gui Bu Xue Tang and with ginger in warming soups. It is commonly simmered with poultry, added to tonic soup packs, or used in women's seasonal dietary recipes. Whole root pieces are typically cut or sliced before long slow simmering.

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