Gin Botanicals: Angelica Root

Angelica Root

There are many plants that are used in the production of gin. However, Angelica is one of the most interesting of them because of its unique taste and aroma. In the past, people used the plant for a variety of medical benefits, but today it is mainly used for flavorings. Here is everything you need to know about this amazing herb.

Name: Angelica Root

Species: Angelica Archangelica – catchy! Also known as Garden Angelica, Norwegian Angelica, and Wild Celery.

Geography: Angelica grows wild throughout Scandinavia and is cultivated in France, Germany, and Eastern Europe.

Characteristics: Angelica is a member of the Apiaceae family, and like carrots, dill, and fennel, it is related to celery. However, angelica roots are harvested in their second year. The stems (poles) are also harvested in late summer/early fall by cutting just above the root and allowing the plant to dry naturally without disturbing its roots.

 A small number of gins use the flowers or seeds of this herb in their recipes but generally speaking almost all gin on the market which contains angelica uses 100% pure angelica root distillate.

Use Case: In addition to this, it is often used for a variety of other purposes that include flavoring two of the best-selling drinks in the world – gin and vermouth. Angelica root or seeds also have a long history of being used by distillers to produce many types of liqueurs, absinthe, and bitters as well as fortified wines like Dubonnet and Chartreuse.

Angelica is a genus of about 50–60 species of biennial and perennial herbaceous flowering plants in the family Apiaceae (Umbelliferae), native to temperate and subarctic regions of both the Northern Hemisphere and the Southern Hemisphere. The leaves are lanceolate, deeply incised (pinnatifid), resembling those of celery. The stems are erect, branching above, with large spreading stipules. 

 

The flowers form in dense compound umbels at the top of long stems from leaf axils. It is listed as “vulnerable” by the US Federal Government. Angelica can be made into a tea and used for frying, stuffing, and as a cake decoration; it is also used as a food flavoring in products like sweets or drinks.

Angelica contains vicine, which has been shown to cause liver cancer in rodents. Usually candied, Angelico stems are a popular garnish on fancy cakes. They’re especially good on Rum Babas or Battenburg Cake!

 

Look, a quick session with Dr. Google will yield you a wide variety of seemingly trustworthy Aromatherapists and Homoeopaths recommending Angelica for a diverse range of gastrointestinal complaints that we don’t have the time to go into here because it could go on forever – including migraine pain, neuralgia symptoms, anxiety-related disorders, general infections, physical exhaustion, dull skin texture and tone, gum diseases like gingivitis and psoriasis. 

 

There’s also some evidence to suggest it is effective at drawing out toxins associated with diseases like syphilis and the plague for example (though who knows how reliable those sources were).

 

Associated Brands: There are many companies that work to bring this dessert cake and icing flavor out into the world as a whole culinary phenomenon, but they certainly aren’t all created equal. While some may have stronger flavors than others or might even be difficult to taste at all alone, each has something unique about them that makes them worth mentioning and will help you figure out which one is right for you!

 

Fun Facts About Angelica Root:

  1.  In the Scandinavian and Northern European traditions, Angelica has been held in high esteem because of its medicinal and magical properties. 
  2. The ancient Arabs used the root as a sedative, and the Swedish used it as a diuretic.
  3.  In Sweden, the root was also used in shamanic ceremonies by the Saami people of Lapland, who also make a flute-like instrument from the plant’s hollow stem.
  4.  In the Mediterranean, dried Angelica root was burned as incense, and in India, the plant is believed to bring good luck. 
  5. In the 19th century, Angelica was used as a flavoring for root beer, and it’s still used in herbal medicines for the treatment of colds and fevers.
  6.  In spite of these wide-reaching uses, there’s still a lot more to learn about Angelica and its numerous beneficial properties.

Also Read: Gin Vs Vodka

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