Angelica root, known as the Angel of Herbs. Angelica is a member of the Apiaceae (Umbelliferae or carrot) family which includes anise, celery, cumin,fennel, dill and other plants characterized by feathery leaves, fluted stems and clusters of flowers that emerge from globular umbels.
The root of angelica is the part most commonly used in gin production, though there are some gins that use the flower or the seeds instead. Once distilled, angelica has an earthy flavor. It’s a little bitter and a little herbal, and is reminiscent of wormwood. The herbal tones carry through to the nose, with a faintly nettle-like smell. The flavor of angelica can sometimes be mistaken for that of juniper berries.