Angelica Root (Bai Zhi)
泥臭さを一掃する白い破片！四川火鍋に欠かせない清涼スパイス
Description
Dried and sliced roots of an Angelica plant. Looks like white, powdery wood fragments. Has a long history as medicine, but in Chinese cuisine, it's prized for completely obliterating 'freshwater fish muddy odor' and 'mutton gamey odor', imparting a refreshing aroma.
Classification: Ultra Hardcore, Spice, Medicinal, Bai Zhi, Angelica, Hot Pot, Fish Dishes, Mutton
Shops selling Angelica Root (Bai Zhi)
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How to use
Ingredients
- Dried roots of Angelica dahurica
Instructions
- [Typical Uses]
- [Sichuan Hot Pot Soup]: Always added alongside Sichuan pepper and chilies when making Ma La hot pot base. It's part of the true identity of 'that complex hot pot aroma'.
- Deodorizer for freshwater fish dishes like Shui Zhu Yu or Kao Yu.
- Add to mutton stew (Qing Dun Yang Rou) broth.
Learn more Substitutes, pairings, tips
Key spices
Cooling aroma like celery or mint、with faint bitterness
Substitutes at Japanese supermarkets
(Irreplaceable. Fake the cooling sensation by adding celery leaves)
Pairing
Seafood Braises / Mutton Soup / Sichuan Hot Pot
Trivia
Often seen in Chinese pharmacies, said to relieve headaches and rhinitis. Dissolving as a spice in soup prevents the stomach from feeling heavy after eating greasy foods.
Eating tips & etiquette
The aroma is highly unique and strong; over-adding turns the whole soup into 'Chinese medicine flavor'. For a home pot, 1-2 slices exert sufficient power.
Allergen
None