Angelica (Himalayan Angelica ) is known as the "king of spice andaroma" due to its strong, distinctive, and complex aromatic qualities, which
have a powerful scent of earthy, woody, herbaceous, peppery, and sweet notes,
and its traditional medicinal uses, particularly for the stomach and
respiratory system. All parts of the plant, including its roots, seeds,
and leaves, can be used to flavor foods, spirits like gin and Chartreuse
liqueur, and for perfumery. The oil from its roots is highly prized in
aromatherapy for its beneficial properties and pleasant fragrance.
Aroma & Flavor
Complex Scent:
Angelica
possesses a powerful, green, and musky aroma with peppery top notes, herbaceous
and woody undertones, and a distinct sweetness when highly diluted.
Aromatic Applications:
The
oil and extract from the plant's roots are widely used in the perfume industry
as a plant-based analogue to musk, and in aromatherapy for its revitalizing
properties.
Culinary Uses:
The
stems and leaves are candied for use in desserts and as cake
decorations. Both the roots and seeds are commonly used to flavor gin and
various liqueurs, contributing to their unique profiles.
Medicinal Properties
Digestive Aid:
It
is a well-known remedy for increasing appetite, relieving flatulence, and
settling stomach ailments.
Respiratory Benefits:
Angelica
acts as a stimulating expectorant, beneficial for treating coughs and
bronchitis.
Other Uses:
Historically,
it's been used for feverish conditions, wind colic, rheumatism, and certain
urinary complaints.
Cultural Significance
Herbal Tradition:
It
is an ancient medicinal plant, and its usage has been well-documented on the
Continent for digestive issues and chronic bronchitis.
Availability :Plant/seed/roots
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e-mail : jkmpic@gmail.com
