Bai Zhi (Angelica dahurica) Dried Root — Culinary Spice for Braised Meat, Hot Pot & Soup

Bai Zhi (Angelica dahurica) is the dried root of a traditional food herb known in Traditional Chinese Medicine (TCM) as Bái Zhǐ (白芷). Also called Dahurian Angelica Root, Bai Zhi has been prized for centuries as a warming, aromatic herb used both in herbal formulas and in everyday cooking. Its nature is warm and pungent, making it a fragrant, gently stimulating herb traditionally used to dispel dampness, open the nasal passages, and ease the head. This 80 g pouch is a clean, sulfur-free dried root sourced from Anhui, China, and is intended for household culinary use.

Key Selling Points

• Traditional food herb (药食同源) used in TCM and cooking
• Dried Angelica dahurica root, sulfur-free
• Warm, pungent aroma that lifts meaty dishes
• Sourced from Anhui, China
• 80 g resealable pouch for home kitchens

Quality & Sensory

Each batch is dried to preserve its pale tan to light brown color, firm woody texture, and strong, sweet-spicy aroma. When simmered in broth or braising liquid, the slices soften and release a warm, camphor-like fragrance with a subtle peppery bite, helping to lift the aroma of meat and reduce heavy, gamey notes without overpowering the dish.

Technical Specifications

Usage Scenarios

• Braising and stewing meat
• Hot pot broth
• Meat filling for dumplings and buns
• Soup and bone broth
• Marinades and spice blends

Traditional Uses

In folk herbal practice, Bai Zhi is added to braising pots, hot pot broths, and meat fillings to lift aroma and reduce heavy, gamey notes. It is a common companion to star anise, cinnamon, and Sichuan pepper in Chinese spice blends, and is also simmered in soups and congee during cooler seasons. As a daily kitchen herb, it is used sparingly to add a warm, fragrant depth to slow-cooked dishes.

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