This particular spice serves as an ingredient in the “13-spice blend” and other brine mixes (including five-spice powder). Frequently used in hotpot bases and meat stews (particularly beef and lamb), white angelica (Angelica dahurica) is characterized by its aromatic fragrance with slight bitterness. It enhances the flavor of soups, boiled beef, and mutton dishes while effectively neutralizing gamey odors. Additionally, it helps reduce unpleasant smells in pickled vegetables.

Culinary Applications:

• Key component in Chinese spice blends
• Essential for hotpot broths
• Preferred for red meat stews
• Natural deodorizer for fermented foods

Botanical Profile

Angelica dahurica (Hoffm.) Benth. & Hook. f. ex Franch. & Sav, a perennial herb in the Apiaceae family, is extensively cultivated across East Asia. Its growing regions span China, Korea, Japan, Russia, and Southeast Asian countries.

Regional Varieties in China:

• Chuan Bai Zhi (Sichuan Province)
• Hang Bai Zhi (Zhejiang Province)
• Qi Bai Zhi (Hebei Province)
• Bo Bai Zhi (Anhui Province)
• Yu Bai Zhi (Henan Province)

Recognized as one of China’s earliest dual-purpose food-medicine substances, white angelica was officially listed in the “National List of Food and Drug Homologous Substances” by the Ministry of Health in May 2002 (Document No. [2002]51).