Ginkgo House

The Kashmir-Central Asia Economic Corridor (KCAEC) is a major

trade and connectivity corridor that has been a vital bridge of

historical connections between Kashmir and Central Asia (Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan,

Uzbekistan) for centuries. The people of Kashmir used

this highway for their trade until 1947.

Thanks to this route, trees, plants, flowers and herbs from various countries have made their home in Kashmir, the most prominent of which is the Ginkgo biloba tree.

Availability : Ginkgo biloba leaf/plants

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Origon : China

Source : Cultivated

WhatsApp 9858986794

e-mail: jkmpic@gmail.com

JKMPIC-POB 40 GPO Srinagar Kashmir, JK 190001

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Thursday, July 24, 2025

From Garden to Gourmet: How Restaurants Are Using Angelica Spice

Angelica spice Kashmir

Angelica spice, often derived from the roots of the Angelica plant, is a fragrant herb used for both culinary and medicinal purposes. It has a distinctive, slightly sweet and earthy flavor with a celery-like aroma. Beyond its flavor profile, angelica is known for potential digestive and other health benefits.

Angelica (Angelica Kashmir ) is an aromatic herb and spice with a long history in European, Middle

Eastern, and Asian cuisines. Though not very common in Indian restaurants, some gourmet and fusion restaurants, herbal cafes, or health-focused establishments do use it for its distinct flavor and medicinal properties.

How Angelica Is Used in Restaurants:

1. As a Spice in Cooking:

Seeds & Roots: Used for flavoring meats, stews, soups, and sauces. Tastes similar to fennel or celery but slightly more bitter and herbal.

Stems: Often candied and used in desserts, especially in European and French patisserie.

Leaves: Occasionally used to flavor fish, salads, or broths.

2. In Beverages:

Infused in herbal teas, tonic waters, or bitters.

A key ingredient in gin (used in botanical blends).

Sometimes found in craft cocktails for its aromatic bitterness.

3. As a Garnish or Decoration:

Candied angelica stem is used to decorate cakes and pastries.

Restaurants Likely to Use Angelica:

Farm-to-table or organic restaurants

Scandinavian/Nordic cuisine restaurants

Gourmet European bakeries

Herbal cafes or Ayurvedic food outlets

Fusion restaurants using medicinal herbs

Flavor Profile:

Earthy, slightly sweet, bitter, and musky

A cross between celery and licorice

Culinary Uses:

Seasoning : Angelica root can be used as a seasoning, particularly in spice blends, to add a subtle sweetness and aromatic complexity.

Flavoring : It's used to flavor various dishes, including meats, poultry, vegetables, and soups.

Tea : Angelica root can be steeped in hot water to create a soothing and aromatic tea.

Liqueurs and Spirits : Angelica is a key ingredient in some liqueurs, such as gin and bitters, due to its aromatic properties.

Confectionery : It's also used in some confectionery and baked goods to enhance their flavor.

Medicinal Uses:

Digestive Aid : Angelica is traditionally used to aid digestion, potentially relieving bloating, gas, and indigestion.

Other Benefits : Some sources suggest it may help with wound healing, and menopausal symptoms, and has antioxidant and anti-inflammatory properties.

Important Considerations:

Toxicity : While generally safe in moderate amounts, angelica root contains compounds that can increase sun sensitivity and cause dermatitis in some individuals.

Availability : Seed/Roots/Leaves

WhatsApp : 9858986794

e-mail: jkmpic@gmail.com

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