Dried Dujiao Danggui Whole Root Unsulfured Soup Herb 100g Box

Dried Dujiao Danggui whole root, known in TCM as Du Jiao Dang Gui (独角当归), botanical name Angelica pubescens, is a whole dried root used as a traditional soup and decoction herb. In TCM theory it is associated with warming nature and sweet-acrid flavor, traditionally used in root decoctions and slow-cooked soups. This unsulfured root is vacuum-packed for freshness and is intended for culinary and traditional herbal preparation.

Key Selling Points

• Whole dried Dujiao Danggui root, not sliced or powdered
• Unsulfured processing with vacuum packing for freshness
• Traditional Chinese herb used in soups and decoctions
• 100g boxed food agricultural product with 18-month shelf life
• Store in a cool dry place away from moisture and direct light

Quality & Sensory

The whole root is typically brown to dark brown with a firm, woody texture and a mild earthy herbal aroma. After slow simmering, the decoction is typically light amber with a gentle sweet-bitter herbal taste. Actual color and aroma may vary by batch and harvest.

Technical Specifications

Usage Scenarios

• Slow-cooked soup with meat or bones
• Herbal decoction simmered in water
• Stewed meat dishes for traditional culinary use
• Seasonal nourishing soup in cool weather

Traditional Uses

In TCM and folk practice, Dujiao Danggui root is traditionally simmered in water or added to long-cooked soups with meat, bones, or other herbs. It is often paired with warming soup ingredients and used in cool-season cooking. Traditional preparations favor slow simmering to draw out its character.

FAQ Q&A