Dang Gui Slices (Angelica sinensis) — Unsulfured Gansu Angelica Root for Cooking & Soup

Dang Gui Slices (Angelica sinensis) are the dried root slices of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Dāng Guī (当归). Also called Female Ginseng, Dang Gui has been prized for centuries as a blood-nourishing, qi-harmonizing herb, traditionally used to support the Blood, warm the body, and ease the discomforts of cold and stagnation. Its nature is sweet, pungent, and warm, making it a gentle yet profoundly nourishing herb for building vitality and restoring smooth circulation.

Key Selling Points

• Traditional blood-nourishing food herb
• Unsulfured, naturally dried root slices
• Sourced from Gansu, China's premier Angelica region
• Suitable for cooking, soups, and decoctions
• Clean, new-crop quality with no sulfur fumigation

Quality & Sensory

Each batch is carefully sliced and dried to preserve its warm tan color, firm yet tender texture, and distinctive sweet, earthy aroma. When simmered, the slices soften and release a rich, mildly sweet flavor with a gentle pungent warmth, adding depth and body to broths and culinary preparations without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal decoctions and tonics
• Medicinal food cooking
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Dang Gui is decocted into soups, congee, and longevity tonics to support daily nourishment and restore vitality. It is a common ingredient in traditional medicinal food soups, where it pairs with ingredients like astragalus, goji berry, and jujube. As a daily decoction, it is simmered alone or blended with other herbs for a warm, mildly sweet infusion.

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