This herb has quite some unique names, choroka, Angelica Gluaca or Smooth Angelica, depending on which country you are in. It is believed to originate from Western Himalaya. The herb is perennial and grows well in cold to arctic temperatures. Here in Kenya, it is grown in the highlands. The chora herb has thick long conic roots with large leaves and 1-3 pinnete leaflets. The herb is used as a flavouring agent for cooking. Its oil can be used for massage. The aromatic oil is also added to liquor such as gin to give it a spicy kick.
Chora and fennel cookies: Ingredients: Softened butter, cane sugar, lightly beaten egg yolk, fennel seeds, chopped chora leaves and all-purpose flour. Mix butter and sugar well, add yolk, chora, blend well. Add flour, fennel seeds slowly. Mix well into a dough, refrigerate for 30 minutes. Remove from the fridge, make golf size balls, flatten on grease -proof paper or roll out and use cookie cutters. Bake for 15-20 minutes or until golden brown. Set aside once done. Serve once cooled.