Angelica (Root Pieces C/S)

Description

Culinary Uses: The dried, ground root imparts and earthier flavor and can be used in baking breads, cakes, muffins and cookies.

Safety Information: Do not consume angelica preparations during pregnancy. The furanocoumarins in the herb may increase photosensitivity to UV radiation. Do not use this herb if you take anticoagulant medications due to a risk of uncontrolled bleeding.

Product Description: Angelica, also known as Norwegian angelica, wild celery, and Root of the Holy Ghost, is a member of the carrot family with a natural distribution throughout much of Europe and some parts of southeast Asia. The name archangelica is a reference to the archangel Michael, who reportedly informed through a dream that angelica was an antidote for the plague. While the hollow stems of angelica serve as instruments and candied confections, the root is used for flavoring gin and other foods and beverages. Due to the presence of a fatty acid called exaltolide, angelica root extracts lend a musky aroma to perfumes and also acts as a fixative.