Angelica root — large hollow stalks with celery-anise-juniper aroma. Candied in gin (Chartreuse-style liqueurs); Korean angelica leaves in pickles.
Across cuisines
Angelica root is an aromatic herb used in European and Asian cuisines, known for its sweet, musky flavor. It is often used in liqueurs, teas, and as a flavoring for baked goods. In traditional medicine, angelica root is also valued for its purported health benefits.
