Food and Medicine

On January 6, 2020, the National Health Commission,State Administration for Market Supervision and Regulation (SAMSAR) issued the “Announcement on 6 New Substances that are Both Food and Chinese Herbal Medicines in accordance with Tradition (No. 8 of 2019)”, which puts 6 substances such as Angelica sinensis, Kaempferia sinensis, Crocus sativus, Cus sativus, Curcuma longa, turmeric, and Wicker betel, etc., into the catalog of substances that are both food and Chinese herbal medicines in accordance with tradition, and are only used as spices and condiments. Used only as spices and flavorings.

When substances that are traditionally both foods and Chinese herbal medicines are produced and operated as foods, their labels, instructions, advertisements and publicity information shall not contain false propaganda, and they shall not involve disease prevention or therapeutic functions.

Pharmacopoeia records

This product is the dried root of the umbrella plant Angelica sinensis. Digging at the end of autumn, remove the fibrous roots and sediment, wait for the water to evaporate a little, bundled into small handfuls, on the shed, slowly smoked dry with smoke and fire.

Taste and Meridian: sweet, pungent, warm. Attributes to liver, heart and spleen meridians.

Functions and Indications: Nourishing and activating blood, regulating menstruation and relieving pain, moistening the intestines and relaxing the bowels. Used for blood deficiency, dizziness, palpitations, irregular menstruation, dysmenorrhea, cold abdominal pain, rheumatism paralysis, bruises, carbuncle sores, intestinal dryness and constipation. Wine Angelica sinensis activates blood circulation and promotes menstruation. Used for menstrual dysmenorrhea, rheumatic paralysis pain, bruises and injuries.

Usage and dosage: 6-12g.

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

Effects and Precautions of Angelica sinensis

Angelica sinensis has the effects of tonifying and nourishing blood, activating blood circulation and removing blood stasis, regulating menstruation and relieving pain, and moistening the intestines to relieve constipation, but the parts of Angelica sinensis that should be taken are also different for different symptoms!

3.1 People with Blood deficiency should take Angelica sinensis.

Signs of blood deficiency: white or yellowish face, dizziness, palpitation, dreaminess, insomnia, pale eyelids, etc.

Blood helps the body to replenish nutrients. When the body is full of blood, the internal organs, meridians and tissues and organs can be nourished through the blood; when the body is deficient in blood, it may lead to blood deficiency and present the above symptoms.

3.2 People with blood stasis are suitable to take Angelica Tau

Looking at the tongue, if one finds that the subject’s tongue is dark and the veins under the tongue are purple, it means that the subject belongs to the body with Blood stasis. Note: The darker the color of the tongue and the veins under the tongue, the heavier the Blood stasis.

3.3 People with both Blood stasis and Blood deficiency are suitable to take Radix Angelicae Sinensis.

Long-term blood deficiency will lead to blood stasis, and people with blood stasis due to deficiency are suitable to take Angelica sinensis for tonic. Angelica sinensis can regulate menstruation and relieve pain, and it can help women recover after childbirth.

3.4 Attention:

Angelica can moisten the intestines and relax the bowels. People who have symptoms of Blood deficiency and Blood stasis alone, or both Blood deficiency and Blood stasis, and who have dry stools and habitual constipation are suitable to take Angelica. However, people with loose or watery stools are not suitable for taking Angelica sinensis, and taking it hastily may aggravate diarrhea.

Angelica products in food application guide

The flavor of Angelica sinensis itself is quite dominant, the aroma is also very full, which contains deodorizing ingredients, comparable to another commonly used spice in western kitchens, thyme, but the speed of the fragrance of Angelica sinensis is slower, so if you want to use it as a deodorizing spice, then it should be cooked in a way that is mainly stewed.

In addition, the use of angelica as a corrective incense, but also need to choose the applicable ingredients, this time in order to better realize its effect. For angelica, lamb, beef, chicken ingredients are more suitable, especially lamb stew, angelica can play a good fishy effect, if some of the more fatty lamb, then add some dahuric dahurica and fructus herba, it is absolutely perfect match.

In the face of some beef ingredients, such as beef brisket, you can just use angelica as a deodorant spice, and no longer use ginger, angelica for beef’s special blend of sex, can deal with the brisket’s stench, and because of the reduction of ginger, beef brisket is more likely to be stewed glutinous mouth, if you add a little nutmeg to help, then the effect will be even more ideal.

In the face of chicken and poultry ingredients, it is appropriate with some Angelica dahurica, because Angelica dahurica aroma and chicken and poultry ingredients with a high degree of perseverance, while Angelica dahurica and angelica aroma and can be very harmonious together, so that can meet the deodorization at the same time, better for the chicken and poultry ingredients to enhance the fragrance. When used as a corrective aroma, the amount of angelica should not be too much, and is usually positioned in the part of the spices near the ingredients, so as to avoid overdoing it.

In addition to the use of the above chat, angelica can be used as a spice to help the back of the mouth aroma, but this use, for the main aroma is a requirement, in general, you need to be cinnamon, anise, cumin, lemongrass and other such spices are preferred, the use of angelica is generally for the amount of condiments, and at the same time you need to have licorice, tangerine peel, rosmarinus officinalis and other such spices to help is preferred. Nowadays, most of the angelica available on the market is concocted, so the taste and bitterness is heavy, so it is best to use warm wine to soak for an hour or two before use, and then over the boiling water before use.