Spices
Gandhraini (Himalayan Angelica Root)
Aromatic Himalayan root from Kumaon, Uttarakhand
Also known as: Gandhraini, Gandhrini, Gandrayani, Gandhrayan, Gandherni
Gandhraini, also called gandrayani, is the aromatic root of Angelica glauca, a Himalayan relative of celery and carrot. It has an earthy, celery-like aroma and is used like hing, but milder, in dals and rajma.
Uses
- Dals, boiled with the pulse or in the tempering
- Rajma and other bean dishes
- Vegetable dishes
- Rass, a traditional Kumaoni black soybean soup
At a glance
| Origin | Kumaon, Uttarakhand, India |
|---|---|
| Botanical name | Angelica glauca |
| Form | Dried root |
| Ingredient | 100% gandhraini (Himalayan angelica root) |
| Available packs | 20 g, 25 g, 50 g |
|---|---|
| Storage | Cool, dry place |
| Testing | Lab testing on request |
| Packaging | Retail / bulk |
Trade information
Pack sizes
20 g, 25 g, 50 g. Retail and bulk packaging, depending on the product and order.
Private label
Available. Please tell us what you need when you enquire.
Samples
Available for qualified trade buyers.
Documentation
Product specifications available upon request. Laboratory testing can be arranged for your order.
Interested in sourcing Gandhraini?
Contact Kumaon Origin to discuss availability, specifications and trade requirements.
