Dangui in TCM:

Explore the properties of Dangui according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: warm

Channels: SP, LV

Flavors: sweet, pungent
Tonifies: blood

In terms of Traditional Chinese Medicine (TCM) Dangui (angelica) is known for its ability to tonify blood.

In general the ancient Chinese medical texts cite that it enters the spleen and liver. The flavor of Dan gui is sweet and pungent, and it is considered to be warm in temperature.