Angelica Archangelica Seeds Mainly cultivated in France in the "Marais Poitevin", a marsh region close to Niort in the department of Deux-Sevres, known for the excellence of its dairy products, especially butter. Angelica is mostly known in its candied form used in pastry decoration. Angelica seeds and angelica roots are used in liqueur making, such as Chartreuse, Benedictine, Vermouth and Dubonnet, but also sometimes in absinthe. These mild peppery seeds are used as a spice and deliver a subtle longing refreshing flavor. There are also used in desserts to counterbalance the sweetness of fruits. Used with strawberries, pears, and peaches with great effects for its mild peppery and acidic flavor.
Other uses: Burn angelica seeds to perfume a room!
Other uses: Burn angelica seeds to perfume a room!