Angelica sinensis, a medicinal and edible herb with the same origin

July 08, 2024

01
Medical and food homology

On January 6, 2020, the National Health Commission and the State Administration for Market Regulation issued a notice (No. 8 of 2019) regarding the addition of six new substances, including Angelica sinensis, which are traditionally both food and traditional Chinese medicinal materials. The announcement included Angelica sinensis, Kaempferol, saffron, fruit of grass, turmeric, and longum longum, which are traditionally both food and traditional Chinese medicinal materials, and are only used as spices and seasonings.

When using substances that are both traditional food and traditional Chinese medicinal materials for food production and operation, their labels, instructions, advertisements, promotional information, etc. must not contain false advertising content, and must not involve disease prevention and treatment functions.

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02
Pharmacopoeia records

This product is the dried root of the umbrella shaped plant Angelica sinensis. Harvest at the end of autumn, remove the roots and sediment, wait for the water to evaporate slightly, bundle them into small bundles, go up to the greenhouse, and slowly smoke dry with fireworks.
Nature, taste, and meridians: sweet, spicy, warm. Return to the liver, heart, and spleen meridians.
Function and indication: Tonifying blood and promoting blood circulation, regulating menstruation and relieving pain, moistening intestines and promoting bowel movements. Used for blood deficiency and yellowing, dizziness and palpitations, menstrual disorders, amenorrhea and dysmenorrhea, deficiency cold abdominal pain, rheumatic pain, falls and falls, ulcers and ulcers, intestinal dryness and constipation. Liquor Angelica sinensis promotes blood circulation and unblocks meridians. Used for amenorrhea, dysmenorrhea, rheumatic pain, and falls and falls.
Usage and dosage: 6-12g.

Storage: Store in a cool and dry place, moisture-proof and moth proof.

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03
The efficacy and precautions of Angelica sinensis

Angelica sinensis has the effects of nourishing blood, promoting blood circulation and removing stasis, regulating menstruation and relieving pain, and moistening the intestines and promoting bowel movements. However, the symptoms may vary, and the parts of Angelica sinensis that should be taken may also vary!
3.1 People with blood deficiency are suitable for taking Angelica sinensis. Symptoms of blood deficiency include a pale or turmeric complexion, dizziness, palpitations, insomnia, and pale eyelids. Blood can help the body supplement nutrients. When the body's blood is full, the organs, meridians, and tissues can receive nutrients through the blood; When there is insufficient blood in the human body, it may lead to blood deficiency and present the above symptoms.
3.2 For people with blood stasis, it is suitable to take Angelica sinensis and observe the tongue at the tail. If the subject's tongue is dark and the sublingual veins are purple, it indicates that the subject has a blood stasis constitution. Note: The darker the color of the tongue and sublingual veins, the more severe the blood stasis.
3.3 For people with both blood stasis and blood deficiency, it is suitable to take Quandanggui. Long term blood deficiency can lead to blood stasis, and patients with blood stasis caused by deficiency are suitable to take Quandanggui for tonifying. Angelica can also regulate menstruation and relieve pain, and taking Angelica after childbirth can help women recover.

3.4 Attention: Angelica sinensis can moisten the intestines and relieve constipation. People who have symptoms of blood deficiency, blood deficiency alone, or both, and have dry stools and habitual constipation, are suitable to take Angelica sinensis. However, people with loose or watery stools are not suitable for taking Angelica sinensis. Taking it recklessly may worsen diarrhea.

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04
Guidelines for the application of Angelica sinensis products in food

Angelica sinensis itself has a domineering taste and a very rich aroma. It contains a deodorizing ingredient that is comparable to the commonly used spice thyme in Western cuisine. However, Angelica sinensis has a slower fragrance release rate. Therefore, if you want to use it as a functional deodorizing spice, then the cooking method should mainly be stewing.
Not only that, when using Angelica sinensis as a corrective fragrance, it is also necessary to choose suitable ingredients in order to better achieve its effect. For Angelica sinensis, ingredients such as lamb, beef, and chicken are all suitable, especially when stewing lamb. Angelica sinensis can have a good effect on removing fishy smell. If there is some fatty lamb, adding some Bai Zhi and Cao Guo is definitely a perfect match.
When facing some beef ingredients, such as beef brisket, you can simply use Angelica sinensis as a deodorizing spice instead of ginger. Angelica sinensis has a special blending ability for beef, which can completely handle the fishy taste of beef brisket. At the same time, due to the reduced ginger, beef brisket is easier to stew and cook until it becomes sticky. If a little nutmeg is added to assist, the effect will be even more ideal.
When dealing with chicken and poultry ingredients, it is advisable to mix some Bai Zhi in moderation, because the aroma of Bai Zhi is highly compatible with chicken and poultry ingredients. At the same time, the aroma of Bai Zhi and Angelica can coexist very harmoniously, which can not only meet the requirements of removing fishy smell, but also better enhance the fragrance of chicken and poultry ingredients. When used as a corrective fragrance, the amount of Angelica sinensis should not be excessive. It is generally positioned near the seasoning to avoid being too much.

In addition to the usage mentioned above, Angelica can also be used as a spice to boost the aftertaste. However, for this purpose, there are some requirements for the main fragrance. Generally speaking, cinnamon, star anise, fennel, citronella and other spices are preferred. When used, Angelica is generally the amount of seasoning, and at the same time, licorice, tangerine peel, siraitia grosvenorii and other spices are preferred. Most of the Angelica sinensis available on the market now are processed, so the medicinal taste and bitterness are strong. Therefore, it is best to soak it in warm wine for one or two hours before use, and then add some boiling water before use.

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2024-07-08

Shaanxi Huike Botanical Development Co., Ltd.

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Ms. Anne

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