Gandrayani

Description

Organic Gandrayani/Gandreni/Gandrani/

Gandrayani (Angelica Glauca Edgew) is an aromatic root commonly used in Uttarakhand cuisine as a flavoring agent for vegetables and dals. It can also be used in tadka (tempering), where the powdered root is added along with cumin seeds, mustard seeds, or garam masala. Gandrayani roots are also used in the preparation of gin and liqueurs known as bitters. While it is used similarly to hing (asafoetida), its aroma is milder, providing a unique and subtle flavor to dishes without being overpowering.

Gandrayani grows in slow moving streams, damp meadows, forest gullies in rocky substrata of Western Himalayas from Kashmir to Uttaranchal at an altitude of 2,700-3,400m. Dry roots yield essential oil (1.3 per cent), resin and valerianic acid and several furocoumarins such as angelicin, bergapten, xanthotoxin and umbelliferene,” says Organic Products from Uttaranchal, published by the Uttarakhand Organic Board.

The roots of the plant are pungent, aromatic, diaphoretic and diuretic. It increases appetite and combined with tonics is given in typhoid conditions, bronchitis, flatulence, colic and pain in stomach. Roots are also used in the preparation of gin and liqueurs known as bitters. Gandrayani is used in Uttaranchali cuisine as a flavouring agent in vegetables and daals.”

Gandrayani is used to cure stomach disorders. In remote villages it is used to cure stomach aches – powdered, it is boiled in water. It has digestive properties and is used in cooking dals.” Unlike in cities, where dals are available in the split or polished form, in most villages, they consume whole dals. Whole dals are difficult to digest, which can cause flatulence. This is why, when boiling dals, they add a generous piece of gandrayani. It not only adds…