Almonds supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
angelica
+ Add to WorkbenchAbout this ingredient
A large, aromatic perennial herb (Angelica archangelica) with distinctive celery-anise flavor — all parts are edible: leaves, seeds, roots, and stalks. Most co…
25 pairings
Editorial
Flavor profile
Angelica's flavor character comes from phthalide compounds (shared with celery), plus caryophyllene, pinene, and other terpenes that create a complex celery-anise-musky profile. In Scandinavian and Nordic cooking, angelica root is used in traditional preparations; the Sami people of Norway have used angelica stalks as a vegetable for centuries. Candied angelica (the bright green crystallized stalks seen in traditional British and French confectionery) was a major commercial product in Niort, France, historically. The stalks are candied by lengthy boiling in sugar syrup, producing a brilliant green confection used to decorate cakes, trifles, and Christmas baked goods. As a flavoring in spirits production, angelica root is a critical botanical in London Dry Gin formulations (along with juniper, coriander, and citrus peel), providing musky, earthy depth that rounds and unifies the other botanicals. Angelica leaves can be used fresh in salads and fish preparations; the seeds in baking.
Pairings
Flavor relationships
Pairs well with
almonds
anise
apricots
candy
cream and ice cream
custards
desserts
fish
fruits
ginger, fresh
ginger, candied
hazelnuts
juniper berries
lavender
lemon balm
liqueurs
mushrooms
nutmeg
oranges
pepper, black
plums
rhubarb
salads
shellfish
strawberries
almonds
Almonds supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
anise
Anise layers another aromatic note onto angelica, creating a more complex herbal profile.
apricots
Apricots plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
candy
Candy supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
cream and ice cream
Cream and ice cream cushions angelica's sharper herbal notes with fat, making the pairing feel smoother and more rounded.
custards
Custards cushions angelica's sharper herbal notes with fat, making the pairing feel smoother and more rounded.
desserts
Desserts supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
fish
Fish uses angelica's aromatic bite to cut richness and add a fresh top note.
fruits
Fruits plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
ginger, fresh
Fresh ginger layers another aromatic note onto angelica, creating a more complex herbal profile.
ginger, candied
Candied ginger layers another aromatic note onto angelica, creating a more complex herbal profile.
hazelnuts
Hazelnuts supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
juniper berries
Juniper berries plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
lavender
Lavender layers another aromatic note onto angelica, creating a more complex herbal profile.
lemon balm
Lemon balm plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
liqueurs
Liqueurs supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
mushrooms
Mushrooms reinforces angelica's green character while adding another texture or earthy counterpoint.
nutmeg
Nutmeg supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
oranges
Oranges plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
pepper, black
Black pepper layers another aromatic note onto angelica, creating a more complex herbal profile.
plums
Plums plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
rhubarb
Rhubarb plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
salads
Salads reinforces angelica's green character while adding another texture or earthy counterpoint.
shellfish
Shellfish uses angelica's aromatic bite to cut richness and add a fresh top note.
strawberries
Strawberries plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
Anise layers another aromatic note onto angelica, creating a more complex herbal profile.
Apricots plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
candy
Candy supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
cream and ice cream
Cream and ice cream cushions angelica's sharper herbal notes with fat, making the pairing feel smoother and more rounded.
Custards cushions angelica's sharper herbal notes with fat, making the pairing feel smoother and more rounded.
desserts
Desserts supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
Fish uses angelica's aromatic bite to cut richness and add a fresh top note.
fruits
Fruits plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
ginger, fresh
Fresh ginger layers another aromatic note onto angelica, creating a more complex herbal profile.
ginger, candied
Candied ginger layers another aromatic note onto angelica, creating a more complex herbal profile.
Hazelnuts supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
Juniper berries plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
Lavender layers another aromatic note onto angelica, creating a more complex herbal profile.
Lemon balm plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
liqueurs
Liqueurs supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
Mushrooms reinforces angelica's green character while adding another texture or earthy counterpoint.
Nutmeg supports angelica's green, musky, herbal sweetness by adding contrast, freshness, or structure.
Oranges plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
Black pepper layers another aromatic note onto angelica, creating a more complex herbal profile.
Plums plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
Rhubarb plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.
salads
Salads reinforces angelica's green character while adding another texture or earthy counterpoint.
Shellfish uses angelica's aromatic bite to cut richness and add a fresh top note.
Strawberries plays well against angelica's green, musky, herbal sweetness, adding sweetness and acidity that make the herb taste fresher.