ANGELICA. 117 



pally from Sicily, and only amount to three or four tons per 

 annum. 



We must here mention another umbelliferous plant which 

 is used as a condiment ; the mode of using it however dif- 

 fering very materially from those above mentioned, the 

 green stems and the dried roots being the parts employed : — 



The Angelica plant {Ardiangelica officinalis), a compa- 

 ratively modern addition to our aromatic condiments. It is 

 a native of Northern Europe, but is cultivated as far south 

 as Spain and Italy. The green stems are cut into short 

 pieces, and preserved by candying with sugar; thus pre- 

 pared, they are used in confectionery, and have a very agree- 

 able pungent warm taste, and are esteemed useful in assist- 

 ing indigestion. Candied Angelica is however less used at 

 our desserts than it deserves to be. Large quantities, 

 amounting to 30 or 40 tons, of the dried root are annually 

 imported from Hamburg, and are chiefly used by distillers 

 and rectifiers of gin in giving a spurious strength to that 

 and other spirits. 



Turmeric is also used as a spice, particularly in curries ; 

 but as dyeing is its principal use, it will be described as a 

 dye-stuff. 



