Dried Angelica Sinensis Slices Dang Gui Whole Root Decoction Pieces 500g

Dried Chinese Angelica Root Slices, known in TCM as Dang Gui (当归), from Angelica sinensis. These whole-root slices are cut from the dried root of Angelica sinensis, a classic blood-tonifying herb in traditional Chinese medicine. In TCM theory, Dang Gui is warm in nature with sweet and pungent flavor, traditionally associated with the liver, heart, and spleen channels. Traditionally used in decoctions, soups, and herbal formulas, it is a food-grade botanical for culinary and tea preparation.

Key Selling Points

• Whole dried Angelica sinensis root cut into decoction-ready slices
• Sourced from Minxian County, Gansu Province, a renowned Dang Gui growing region
• In TCM theory, traditionally associated with nourishing and invigorating the blood
• Warm nature with sweet and pungent flavor, entering the liver, heart, and spleen channels
• Food-grade botanical suitable for decoctions, soups, and herbal teas

Quality & Sensory

The slices typically show a yellowish-brown to tan surface with a pale yellowish-white cross-section and distinct radial markings. Texture is firm and slightly oily, with a characteristic strong aromatic scent. When decocted, the liquid typically takes on a warm amber tone with a mildly sweet, pungent, and aromatic taste.

Technical Specifications

Usage Scenarios

• Simmered in herbal decoctions with other tonic herbs
• Added to chicken, pork, or lamb soups for traditional nourishing broths
• Steeped as a warming herbal tea, often paired with red dates and goji berries
• Cooked into congee or grain porridges for seasonal food use

Traditional Uses

In traditional Chinese medicine, Dang Gui has long been valued as a principal blood-tonifying herb, traditionally used in classic formulas such as Si Wu Tang and Dang Gui Bu Xue Tang. It is commonly simmered with poultry or mutton in soups, especially during autumn and winter, and is often paired with astragalus, red dates, or goji berries in daily herbal teas and congee.

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