After Juniper Berries, Angelica root is the main flavoring ingredient of gin. It is widely used in liqueurs like Benedictine, Chartreuse, Cointreau and Vermouth. The yield by steam distillation is very low. It takes 12 - 24 hours to exhaust the root material. There are thirty or more varieties of Angelica growing around the world.
China alone boasts at least ten varieties which are all used for various medicinal purposes.
One variety, Dong Quai, is used as an alternative to artificial hormones during menopause. The dried roots are subject to worm and insect infestation. Interestingly, the plant s insect attracting characteristics are being explored, especially in regard to the dreaded Mediterranean fruit fly. The oil should not be used by those who are allergic or especially sensitive to insect bites and stings. Perfume and Flavor Materials of Natural Origin .