Angelica Root 28g

Angelica Root 28g

Angelica root has a peppery, rich, herbal, earthy, woody and musk odour.

Angelica Archangelica (Latin name: Archangelica Officinalis ), commonly known as garden angelica, Holy Ghost, wild celery, and Norwegian angelica, is a biennial plant from the Apiaceae family, a subspecies cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance resembles several poisonous species (Conium, Heracleum, and others). It should not be consumed unless it has been identified with absolute certainty.

It is used to flavour liqueurs or aquavits, omelettes and trout, and as jam. The long bright-green stems are also candied and used as a food decoration. Angelica is unique among the Umbelliferae for its pervading aromatic odour, a pleasant perfume entirely different from fennel, parsley, anise, caraway, or chervil. It has been compared to musk and to juniper. Angelica Archangelica roots are among the most common botanicals used in gin distillation, often used in concert with juniper berries and coriander as a chief aromatic characteristic for Gin. They are also used in absinthes, aquavits, and bitters.

Angelica root is probably the third most important botanical used in the production of Gin. Its importance comes from being a fixative used by many distillers to produce Gin and, therefore, "bind" many other volatile oils.

As well as distilling, angelica is used for decorating cakes and the perfumery trade.

Trade in angelica root and angelica seed is highly specialised, with only a few recognised uses. Angelica root is an 18-24 month crop, planted in built-up rows with the roots reaching up to 30 cm below ground. Above ground level, a plant with green foliage grows throughout the summer but dies back with the onset of winter. The root can be harvested at any time but is usually harvested after 18 months, during the autumn. The roots are washed and then dried before being cut to various sizes depending on specifications.