Korean angelica root is dried, pre-sliced Angelica gigas (참당귀), grown and harvested in Korea and used in Korean herbal teas and slow-simmered broths. What Korean angelica root is Dang Gui (당귀) is the Korean name for the root, and the species in this pouch is Angelica gigas, called chamdanggui (참당귀) in Korea. The slices are deeply aromatic and herbaceous rather than sweet, which is why Korean cooks usually simmer them with jujube and licorice when they want a rounder cup. Each pouch holds 5.3 oz (150 g). In Korea, angelica root has long been simmered alongside jujube and licorice into warming, fragrant teas, and tucked into celebratory soups. Kosbee brings that same time-honored aroma into your own kitchen, pre-sliced so you can measure it out. Grown and sliced in Korea This is a Product of Korea, cut from thick, mature roots and dried without added sugar, sulfites, or dyes. It arrives already sliced, so there is no hard whole root to saw through at home — measure, steep, or drop the pieces straight into the pot. Kosbee stocks it at our own warehouse in New Jersey, so orders ship domestically within one business day. Key facts Origin Product of Korea — grown, harvested, dried, and sliced in Korea. Botanical name Angelica gigas, called chamdanggui (참당귀) in Korean and Dang Gui (당귀) as a herb. Pharmacopoeia Angelica gigas is the species the Korean Pharmacopoeia recognizes as dang gui. Form Dried root, pre-sliced. Not powdered and not a whole root. Net weight 5.3 oz (150 g) per resealable pouch — about 15 servings of 10 g. Ingredients 100% dried Korean angelica root. No added sugar, sulfites, or dyes. Storage Reseal and keep in a cool, dry place away from direct sunlight. How to use Korean angelica root How do you brew Korean angelica root tea? Put 2 to 3 slices — about 10 g — into 4 cups (1 L) of water and simmer 30 to 60 minutes, until the pot smells unmistakably herbal. Add two or three dried jujube and one slice of licorice if you want a rounder, naturally sweeter cup; the root itself is aromatic rather than sweet. How do you cook with angelica root? Drop 2 to 3 slices into samgyetang, galbitang, or a hot-pot broth at the start of the simmer. The root cuts through the heaviness of long-cooked meat and leaves the deep, herbal-shop aroma Korean home cooks are after. Take the slices out before serving. Before you use it Angelica belongs to the Apiaceae family, alongside celery, carrot, parsley, and fennel, so avoid it if you have a related allergy. The pouch contains one ingredient and no preservatives, but read the printed package label before use. If you are pregnant or nursing, take prescription medication, or are preparing for surgery, talk to your healthcare provider before adding angelica root to your routine. Telling Korean dang gui apart Angelica gigas vs Angelica sinensis — what's the difference? They are different species sold under the same herb name. Angelica sinensis is the Chinese root, the one usually sold in North America as "dong quai." Angelica gigas is the Korean species, called chamdanggui (참당귀), and it is the one the Korean Pharmacopoeia recognizes as dang gui. This pouch is Korean-grown Angelica gigas. Three roots are sold as dang gui — which is which? Korea, China, and Japan each use a different species. Korea uses Angelica gigas; China uses Angelica sinensis; Japan uses Angelica acutiloba, known in Korea as waedanggui, which is mostly grown for its leaves and eaten fresh as a wrap vegetable rather than dried for broth. If a label says only "dang gui" or "dong quai," the species is worth checking. Common Questions About Korean Angelica Root Is this angelica root really grown in Korea? Yes. This is Angelica gigas, the species Koreans call chamdanggui (참당귀), grown and harvested in Korea, then dried and pre-sliced. It is a Product of Korea with no added sugar, sulfites, or dyes, packed in a resealable 5.3 oz (150 g) pouch. How do you brew and store Korean angelica root? Simmer 2 to 3 slices, about 10 g, in 4 cups (1 L) of water for 30 to 60 minutes; jujube and licorice are the usual additions for a rounder cup. For soup, add a few slices to samgyetang or galbitang. Reseal the pouch and keep it cool, dry, and out of sunlight. How is Angelica gigas different from Angelica sinensis? They are different species sold under one herb name. Angelica sinensis is the Chinese root sold in North America as dong quai. Angelica gigas is the Korean species, chamdanggui, and the one the Korean Pharmacopoeia recognizes as dang gui. Japan uses a third species, Angelica acutiloba. How fast does Kosbee ship this angelica root? Kosbee stocks this root at our own warehouse in New Jersey and ships within one business day, so orders inside the United States arrive in days rather than weeks from overseas. Each pouch is resealable and holds about 15 servings of 10 g. Bring the aroma of Korean dang gui home A 5.3 oz (150 g) resealable pouch of pre-sliced Korean angelica root, sourced by Kosbee and shipped from our New Jersey warehouse within one business day. Reseal after opening and keep it cool, dry, and out of direct sunlight. Explore more in Traditional Korean Herbs. The two ingredients this page keeps recommending are both here — whole dried jujube and sliced licorice root — and together the three make the classic Korean tea base. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Related
Related
Related
Related