Dried Angelica Sinensis Slices Dang Gui Whole Root 500g for Decoction and Soup

Dried Chinese Angelica Root Slices, known in TCM as Dang Gui (当归), from Angelica sinensis. These whole-root slices are cut from the entire root and hand-sifted to remove fragments and powder. In TCM theory, Dang Gui is warm in nature with sweet and pungent flavor and is traditionally associated with nourishing and moving the blood. Traditionally used in decoctions, soups, and herbal formulas. This is a food-grade agricultural product and is not a substitute for medicine.

Key Selling Points

• Whole Dang Gui root slices cut from the entire root rather than tail or head sections
• Botanical source Angelica sinensis grown in Gansu province
• Sulfur-free processing with hand-sifted slices free of powder and debris
• Warm sweet pungent root traditionally valued in TCM blood-nourishing formulas
• 500g bulk pack suited to decoctions soups and herbal tea blends

Quality & Sensory

Slices typically show a yellowish-brown to tan cut surface with a firm fibrous texture and a pale brown outer bark. The aroma is characteristically strong and aromatic with a sweet pungent note. When decocted the liquid typically carries a warm slightly sweet and pungent herbal taste.

Technical Specifications

Usage Scenarios

• Simmered in herbal decoctions with other tonic roots
• Added to chicken or pork soups for traditional nourishing broths
• Steeped as a component of warming herbal tea blends
• Used in congee or slow-cooked seasonal dishes

Traditional Uses

In TCM practice Dang Gui is traditionally associated with nourishing and invigorating the blood and is a common ingredient in classic formulas such as Si Wu Tang and Dang Gui Bu Xue Tang. It is frequently paired with yellow astragalus root in blood-nourishing soups or with goji berries and red dates in tonic broths. Traditionally prepared by simmering slices in decoctions or adding to slow-cooked soups especially during colder seasons.

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