Classification of Angelica species

Angelica sinensis

Eastern angelica is used as medicine in a few areas of Northeast China, and is also used as medicine in Korea and Japan. The roots of this variety are shorter than those of angelica, and are yellow-brown or tan in appearance, with raised scars all over the plant. The diameter of the root of Eastern Angelica is about 1.5 to 3 cm, the skin is hard and crisp, the smell is fragrant, and the taste is bitter at first but sweet later.

Angelica sinensis

European angelica was introduced from Bulgaria. It should be noted that the medicinal properties of European angelica are different from those of Chinese angelica, and it cannot be used as a medicine like Chinese angelica. It has at least two root heads, which are conical in shape with larger heads and horizontal ring patterns. The appearance is gray-brown or gray-yellow. The smell is fragrant but turbid, and the taste is sweet at first, then spicy and slightly numb.

Yunnan wild angelica

It is also known as wild angelica and is used as medicine as angelica in Yunnan and other regions. The two have similar effects. Its roots are also conical, with fewer branches and a reddish brown, black brown or brown surface. Similar smell to angelica.

Angelica dahurica

Duhuo is the root of Angelica sinensis of the Umbelliferae family. Its root is cylindrical in shape, and the root of Duhuo is the authentic medicinal material. The surface is brown or grayish brown, has a special fragrance, and tastes bitter and slightly numb.

Angelica dahurica

Its roots are called wild angelica or wild angelica in some areas of Jilin, and were previously used as medicine like angelica. The head of its root is relatively short and thick, and has ring patterns on the surface. There are many root branches underneath. A brown, sticky substance sometimes oozes out of the surface. Large Angelica dahurica is relatively brittle and easy to break, has a fragrant smell, and tastes sweet at first but then bitter.

There are many varieties of angelica. We have only listed a few representative ones, which are mainly identified by their smell, taste and color.