Whole Dang Gui Slices Quan Dang Gui Chinese Angelica Root Bulk Herbal Ingredient for Decoction and Culinary Use

Whole Dang Gui Slices, known in TCM as Quan Dang Gui (全当归), cut from the dried root of Angelica sinensis. Sourced from Minxian in Gansu Province and simply sun-dried into loose slices for decoction pieces. In TCM theory Dang Gui is warm in nature with sweet and pungent flavor and is traditionally associated with nourishing and moving the blood. A versatile raw herb for home decoctions, soups, and culinary spice blends.

Key Selling Points

• Whole Dang Gui root slices sold as loose bulk decoction pieces
• Botanical source Angelica sinensis from Minxian Gansu Province
• Known in TCM as Quan Dang Gui 全当归 a classic blood-nourishing herb
• Sun-dried processing with no further refining
• Doubles as a culinary spice for soups stews and braised dishes

Quality & Sensory

Slices typically show a yellowish-brown outer bark with a pale yellowish-white cross section and fine radial markings. The aroma is characteristically strong and aromatic with a sweet pungent note, and decocted liquid typically tastes sweet, slightly bitter, and warmly pungent.

Technical Specifications

Usage Scenarios

• Simmer in herbal decoctions with other tonic roots
• Add to chicken pork or lamb soups for traditional flavor
• Use as a spice in braised dishes and stew spice packs
• Cook into congee or tonic broths in autumn and winter

Traditional Uses

In traditional Chinese practice Dang Gui is one of the most widely used women's tonic herbs and appears in classic formulas such as Si Wu Tang and Dang Gui Bu Xue Tang. At home it is commonly simmered with chicken or lamb, paired with huang qi astragalus or red dates, or added to spice packs for braising. Traditionally associated with nourishing and invigorating the blood.

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