Sichuan Angelica Root Bai Zhi Dried Slices for Soup Stewing and Marinades 50g Trial Pack

Sichuan Angelica Root, known in TCM as Bai Zhi (白芷) and pronounced bái zhǐ, comes from Angelica dahurica. These are dried, unsulfured large slices of the root, supplied as a food-grade raw botanical for home cooking. In TCM theory Bai Zhi is pungent and warm. Traditionally valued in Chinese kitchens and herbal practice, it is commonly used in broths, braises, and spice blends. Store sealed in a cool dry place and refrigerate after opening.

Key Selling Points

• Dried Bai Zhi 白芷 slices from Angelica dahurica root
• Unsulfured large slices with natural aroma retained
• Traditional spice for removing gamey odors in meat dishes
• Suitable for braising pork beef poultry and slow soups
• Resealable bag with 50g trial size for easy testing

Quality & Sensory

Slices are typically pale whitish to light beige with a firm dry texture and a clean cut edge. The aroma is typically warm, pungent, and slightly camphor-like. When simmered, it typically releases a mellow herbal fragrance that rounds out meaty broths without overpowering them.

Technical Specifications

Usage Scenarios

• Add 2-3 slices to chicken or pork rib soups for a fuller broth flavor
• Use 3-5 slices with star anise cinnamon and bay leaf in braises and marinades
• Simmer with beef or poultry stews to mellow gamey notes
• Grind a small amount into flour dishes such as steamed buns for added aroma

Traditional Uses

In traditional Chinese kitchen practice, Bai Zhi is a classic component of lu wei spice blends, where it is paired with star anise, cinnamon bark, and bay leaf to perfume braised meats. In TCM it is traditionally associated with dispelling wind and opening the nose, and it has long been included in decoctions and external herbal applications. Medicinal use should follow professional guidance.

FAQ Q&A