Angelica root is often used by distillers (for making gin, aquavit, and chartreuse – among others), in aperitif syrups, alongside rhubarb or ginger, and is even used for flavouring cakes. It is very versatile and can be added to many sweet and savory recipes contributing a mysterious aroma.
Angelica is an umbelliferous plant whose roots are used in traditional Chinese medicine and in bitters to facilitate digestion. The roots, stems and seeds are edible. Once reduced to powder, it is used in Persian cuisine and is known as golpar.