Our dried Angelica root for sale, known as the Angel of Herbs, is related to parsley, carrot and fennel. The fragrant herb is added to teas and seasonings for a celery-like flavor.
Monterey Bay Herb Co. is certified for Food Safety Code for Food Manufacturing at its warehousing and processing facility in Watsonville, California.
Warm and sweet, similar to carrot or celery with a slight hint of licorice.
Pairs well with fish, pork, poultry, carrots, yams, rhubarb, cherries, apricots, peaches, plums, currants, fennel, dill, ginger and clove.
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 about angelica. While the hollow stems of angelica serve as instruments and candied confections, the root is used as an ingredient for flavoring gin, among other foods and beverages. Angelica root extracts lend a musky aroma to perfumes and also acts as a fixative.
Flaxseed is found in all kinds of today's foods from crackers to frozen waffles to oatmeal. It contains high levels of omega-3 essential fatty acids, lignans, and fiber.
Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavourful when dried than fresh!
The odour is strong and fragrant, and the taste at first sweetish, afterwards warm, aromatic, bitterish and somewhat musky.
Try Angelica root with chicken, or deli hot dogs. Pair it with sage and rosemary for a Thanksgiving taste treat.
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This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.