Angelica (Angelica archangelica) is a big gorgeous creature in the carrot family that has been used to flavor liqueurs since the Middle Ages.
Angelica also known as, Holy Ghost, wild celery, and Norwegian angelica, is a biennial plant from the Apiaceae family. Cultivated for its sweetly scented edible stems and roots an ideal botanical for gin and other liquors. Angelica gives earthy herbal flavours such as wormwood and celery.
The roots and seeds are used to flavor liqueur and vermouth. Although distillers love to keep their recipes a secret, take a swig of Strega, Chartreuse, Galliano, and other such Italian and French herbal liqueurs and see if you do not taste the indescribably fresh, bright, green flavor of angelica.
The common variety of Angelica used in gin has been cultivated as a vegetable since at least the 10th century in Northern Europe. Often, the root is used in gin, owing to its intense, fragrant odor, though others parts, including the seeds, may be used. Angelica archangelica is native to a large portion of subarctic Europe and Northern Hemisphere. The plants can be quite tall, growing up to 8 or 9 feet. The plant comes from the same family as celery, fennel and caraway
Have bought this product twice. The first time I was happy because it came crushed, the second time I was unhappy because it did not come crushed. This was perplexing considering the bags had the same batch numbers. My preference is to have the wild yam root crushed. It is impossible to crush yourself. I tried 2 spice grinders, a mortar and pestle and even a hammer they will not crush. Please let me know how I can purchase the crushed version in the future.
