Bái Zhǐ (白芷, Angelica dahurica) is the dried root of a plant in the carrot family (Apiaceae). It has a special complex aroma - kind of like a combination of earth, musk, celery, pepper, and citrus. The fragrance is so strong that a small slice goes a long way. Chinese people like to use it to make all kinds of braised beef and lamb, such as Braised Beef with Pickled Mustard Greens, and
Cantonese Braised Beef with Daikon Radish.
Surprisingly, Angelica dahurica root is also a traditional Chinese medicine; it helps to ease headaches, toothaches，and colds.
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