Welcome to the summary page for FabulousFusionFood's Spice guide to Dahurian angelica along with all the Dahurian angelica containing recipes presented on this site, with 3 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the spice-based recipes added to this site.

These recipes, all contain Dahurian angelica as a major flavouring.

Dahurian angelica, also known as Chinese angelica, the garden angelica, root of the Holy Ghost, and wild angelica, and by its Chinese name, bai zhi (白芷) represent spices formed from the dried roots and the seeds of the plant. Dahurian angelica is a herb belonging to the Apiaceae (carrot) family.

Angelica dahurica, commonly known as Dahurian angelica, is a widely grown species of angelica native to Siberia, Russia Far East, Mongolia, Northeastern China, Japan, Korea, and Taiwan. This species tend to grow near river banks, along streams and among rocky shrubs. The root of the plant is widely used for its medicinal properties and is known to contain furanocoumarins and angelicotoxin.

It is a perennial plant that grows to about 1–2m tall. The plant usually has a brown cylindrical root that grows approximately 2–5cm thick. The stem is purplish-green in colour, ribbed, and it usually ranges from 2–8cm thick in diameter. First year plants remain in a basal clump about 30–50cm high, fuller in rich soil, with complex divided leaves 30–50cm long, and reddish-purple colouring at the base. In the second or third year plant, the plant sends up a sturdy, hollow 3 cm (1 in) diameter stalk to 2m. The plant produces greenish-white flowers on umbels up to 30cm in diameter that bloom in the summer, usually from July to September. The seeds of the plant follow, turning from greenish-white to medium brown and papery as they ripen from August to October.

The flowers of the plant are hermaphroditic (containing both male and female reproductive organs) and are pollinated via insects. The plant also undergoes self pollination. The roots and leaves of the plant are strongly aromatic. The roots have a scent resembling that of wild carrots (Daucus carota), and a pungent, bitter taste.

Two varieties are accepted: Angelica dahurica var. dahurica — northern China, Korea, and Japan to southern Siberia and Russian Far East and Angelica dahurica var. formosana (H.Boissieu) Yen — Taiwan

Dahurican angelica roots are harvested twice a year during the summer and autumn seasons. Its cylindrical roots must be harvested before the plant's stalk emerges. The leaves are removed, the side roots are trimmed, and the roots are thinly sliced, longitudinally. Afterwards, the sliced roots are dried under the sun. In Suining, 70% of its usage are for general purposes whereas 100% of its usage are for medicinal purposes. The roots are also harvested and cultivated in Taiwan, Japan, and Korea.

The stalks of this plant have also been commonly used as a food ingredient, such as seasoning pig trotters in Chinese cuisine. The stems have been made into decorative items. The seeds are often used as a seasoning condiment in food as well as a source of flavouring in liqueur. The dried root is also used as a spice in some Chinese recipes (eg Chinese hot pepper soup)

Note of caution: Aside from the medicinal properties that this plant offers, this species also contain furocoumarins which increases skin sensitivity to sunlight and may cause dermatitis. Another compound, called the angelicotoxin, is an active ingredient within the root. This has an excitatory effect on the respiratory system, central nervous system, and the vasculomotor system of the body. It is known to increase the rate of respiration, blood pressure, decrease pulse rate, increases saliva production and induces vomiting. In large doses, the toxin can induce convulsions and paralysis.