Root/Flavoring | Vegan Gluten Free Low Sodium

Angelica

Angelica archangelica Allergens: None (Can cause photosensitivity)
Angelica

Sourcing & Taxonomy

  • Family Apiaceae
  • Primary Cuisine Northern European
  • Seasonality Year-Round (dried)
  • Source Angelica plant

The Forktionary Angle

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Definition

A versatile plant whose roots, stems, and seeds are used as a flavoring, medicine, and candied confection.

Sensory Profile

TasteEarth,Bitter,Aromatic
TextureFibrous (root),Chewy (candied)
AromaMusky,Herbal,Sweet-spicy
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 tbsp (10g, dried root)
Calories37kcal
Total Fat0.2g
Saturated Fat0.03g
Trans Fat0g
Cholesterol0mg
Protein0.8g
Total Carbohydrate7.8g
Dietary Fiber1.3g
Total Sugars2.5g
Calcium42mg
Iron0.2mg
Potassium290mg

Chef’s Secret

When candying angelica stems, cook them in a sugar syrup until translucent, then dry for several days to achieve the desired chewy texture.

Substitutions

Best Match

Parsnip

1:1

Similar starchy texture and earthy undertones in savory applications.

Celery Root (Celeriac)

1:1

Provides an earthy, slightly peppery flavor and firm texture suitable for roasting.

Fennel Bulb

0.75:1

Offers a distinct anise-like flavor and crisp texture, good for aromatic uses.

Ginger (Fresh)

0.5:1

If using for its aromatic, pungent qualities in smaller amounts.

Buying Guide

Dried root should be intact and aromatic. Store in an airtight container in a cool, dark place.

Flavor Pairings

Pork Game meats Fish Rhubarb Custards Gin