Angelica

Angelica is a herbaceous plant whose roots and stems are commonly used as an ingredient in gastronomy and pastry. Its scientific name is Angelica archangelica, and it belongs to the Apiaceae family. Angelica is notable for its sweet and slightly spicy aroma, with a flavor that combines citrus and earthy notes, making it an ideal ingredient for flavoring liqueurs, desserts, jams, and sophisticated dishes.

Origin: Angelica is native to the temperate regions of Europe and Asia, especially northern areas like Scandinavia. Its cultivation has also spread to Latin America, where it is used in various culinary preparations.

Properties: In addition to its culinary use, angelica has digestive and carminative properties, helping to relieve stomach discomfort and aiding digestion. It also contains natural antioxidants and aromatic compounds that provide mild health benefits.

Synonyms in Spanish in Latin America: Depending on the country, angelica may be called by various names such as angélica común, bálsamo de angel, or simply angélica. It is not very common for it to have very different names, but it is always recognized under that name or close variations.

In cooking, angelica is usually used in the form of candied stems, extracts, or dried to infuse intense and delicate flavors in pastry, cocktail, and traditional dish recipes.