Dried Bai Zhi Angelica Root Slices 500g Culinary Spice for Braising and Stewed Meat
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Dried Bai Zhi Angelica Root Slices 500g Culinary Spice for Braising and Stewed Meat

Price range: $8.34 through $11.34

Description

Dried Angelica Root Slices, known in TCM as Bai Zhi (白芷), from Angelica dahurica. These naturally sun-dried root slices are a classic Chinese culinary spice, traditionally used in braising liquids and meat stews for their warm aromatic character. In TCM theory, Bai Zhi is pungent and warm. Suitable for culinary seasoning and traditional herbal preparation.

Dried Bai Zhi Angelica Root Slices 500g Culinary Spice for Braising and Stewed Meat overview
Dried Bai Zhi Angelica Root Slices 500g Culinary Spice for Braising and Stewed Meat overview

Key Selling Points

  • Dried Bai Zhi root slices from Angelica dahurica
  • Naturally sun-dried whole slices for slow cooking
  • Classic spice for braising liquids and stewed meats
  • Traditionally associated with warm pungent aroma in TCM
  • 500g value pack suitable for regular kitchen use
Dried Bai Zhi Angelica Root Slices 500g Culinary Spice for Braising and Stewed Meat key features
Dried Bai Zhi Angelica Root Slices 500g Culinary Spice for Braising and Stewed Meat key features

Quality & Sensory

The slices are typically pale white to light beige with a firm, dry texture. They carry a characteristically strong, camphor-like aromatic scent, and when simmered they release a warm, pungent fragrance into braising broths and stews.

Dried Bai Zhi Angelica Root Slices 500g Culinary Spice for Braising and Stewed Meat quality and texture
Dried Bai Zhi Angelica Root Slices 500g Culinary Spice for Braising and Stewed Meat quality and texture

Technical Specifications

Product Type Dried culinary herb slices
Chinese Name 白芷
Pinyin Bai Zhi
Botanical Name Angelica dahurica
Plant Part Root
Net Weight 500g
Dried Bai Zhi Angelica Root Slices 500g Culinary Spice for Braising and Stewed Meat specifications
Dried Bai Zhi Angelica Root Slices 500g Culinary Spice for Braising and Stewed Meat specifications

Usage Scenarios

  • Add to braising liquid for beef, pork, or poultry
  • Simmer in meat stews and hot pot broths
  • Use in spiced marinades and slow-cooked dishes
  • Combine with other spices for homemade braising spice blends

Traditional Uses

In traditional Chinese practice, Bai Zhi has long been included in spice packets for red-braised meats and master stocks, where its pungent warmth is valued for rounding out rich flavors. It is commonly paired with star anise, cinnamon bark, and cloves in braising blends. In TCM theory it is considered pungent and warm.

FAQ Q&A

Q: What is this product?

A: This is a 500g pack of dried Bai Zhi (白芷) root slices from Angelica dahurica, sold as a culinary spice and traditional herb.

Q: What is it traditionally valued for?

A: In TCM theory Bai Zhi is pungent and warm, and it is traditionally used in braising and stewing for its strong aromatic character.

Q: How is it commonly used?

A: Add slices directly to braising liquids, stews, or spice bags and simmer with the dish, then remove before serving if desired.

Additional information

Weight N/A
Dimensions N/A
Packaging specifications Angelica dahurica 500g, Angelica dahurica 1000g

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