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Angelica Root

Angelica Root
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Angelica Root 1.Other Name: Angelica sinensis, Radix Angelicae Sinensis 2.Form: Root, Slice & Powder 3.Packing: bag

Angelica Root

1.Other Name: Angelica sinensis, Radix Angelicae Sinensis

2.Form: Root, Slice & Powder

3.Packing: bag



Pinyin Name: Dang Gui

Literal Name: “state of return,” “ought to return”

Alternate Chinese Names: Xi Gui, Gan Gui, Quan Dang Gui, Qin Dang Gui, Yun Dang Gui, Chuan Dang Gui

Original Source: Shen Nong Ben Cao Jing (Divine Husbandman’s Classic of the Materia Medica) in the second century

English Name: tangkuei, angelica root, dong quai, Chinese angelica

Botanical Name: Angelica sinensis (Oliv.) Diels (Dang Gui)

Pharmaceutical Name: RadixAngelicae Sinensis

Properties: sweet, acrid, warm

Channels Entered: Heart, Liver, Spleen


1. Tonifies Blood

2. Invigorates Blood Circulation and Relieves Pain

3. Moistens Intestines and Unblocks the Bowels

4. Stops Cough and Treats Dyspnea


5 to 15 grams. Dang Gui is used in decoctions, herbal tincture, plasters, pills, or powder. Unprocessed Dang Gui is commonly used to tonify the blood, regulate menstruation, and lubricate the bowels. Dang Gui dry-fried with grain-based liquor more strongly moves the blood, and is commonly used to treat menstrual pain, traumatic bruises and pain, bi zheng (painful obstruction syndrome), and cases of blood stagnation. Dry-frying increases its warmth, which makes it an ideal agent to tonify the blood without causing diarrhea. The charred herb stops bleeding.


Essential oils 0.2 to 0.4% (ligustilide, n-butylidene phthalide, n-butylphthalide, n-valero-phenone-O-carboxylic acid); ferulic acid, scopletin.

Angelica Root

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