A liquor, generally spirituous in which a bitter herb, leaf, or root is steeped.
herbs having a bitter taste. They stimulate digestion and the flow of gastric juices.
spirits of varying strengths flavoured with roots and herbs, used in cocktails to add a kick or depth of flavour, or for medicinal purposes. Most common are Amer Picon, angostura, Campari, Fernet Branca, orange and peach bitters, Cinzano, Underberg.
As their name suggest, bitters are a bitter additive made from dozens, if not hundreds of herbs, spices and plants. Bitters are often called for to flavor cocktails. Use bitters in moderation, as too much can ruin the cocktail.
is a type of aperitif or cordial with a bitter taste used primarily to flavor mixed drinks.
A group of organic plant chemicals that are characterized by being extremely bitter to taste (although not always unpleasant), rarely poisonous, and nitrogenous. Bitter principles are found throughout the entire plant kingdom, but two families, Asteraceae (Compositae) and Gentianaceae, are utilized the most, in a medicinal sense, for their bitter substances. Bitters stimulate the secretions by the salivary glands and digestive organs, making them an effective aid to the digestive process. Such secretions can dramatically improve the appetite and absorption of nutrients; consequently, the body is nourished and strengthened.
Bitter-tasting herbs that stimulate the digestive organ secretions and actions - stomach, liver, gallbladder, pancreas. They can also help increase an abnormally low appetite (e.g., gentian root, burdock, goldenseal, dandelion root).
alcoholic liquor flavored with bitter herbs and roots
Stimulate the autonomic nervous system. Bitters increase appetite, assist assimilation.
group of herbs with bitter taste that increases the secretion of digestive juices.
bitter tasting herbs used to stimulate gastric secretions, including bile flow, and gastrointestinal motility Motherwort, Gentian
Remedies with a bitter taste. Used as a tonic or appetizer.
These plants contain "bitter principles" which are the constituents that give them their flavor. They work to tone and strengthen the digestive system and to stimulate secretions in the stomach, liver and gallbladder. They are best taken 15 minutes prior to a meal. Gentian, Gentiana lutea
(Angostura bitters) A liquid combination of cloves, cinnamon, quinine, nutmeg, rum, dried fruits, and other root and herbal extracts. They are mostly used in drinks
Made from bark herbs, roots and berries, a sweet to dry flavored drink, usually spirit-based; considered an apéritif.
General term for a bitter tasting, alcoholic liquid made from herbs, bark, roots, plant extracts, flowers and fruits.
a concentrated extract made from roots, herbs, or fruits that is used sparingly to flavor cocktails.
A type of Liqueur or Aperitif that is used in small amounts to add depth and length to different cocktails.
Plant products that have a bitter taste, which stimulate saliva secretions and digestive juices, causing an increase in appetite. Found in plants such as wormwood (Artemisia absinthium) and chiretta (Swertia chirata). Some are also poisonous as in the example of the tropical plant nux vomica, which contains strychnine.
(alc. 30-40%) Herbal-flavoured liqueurs with a pronounced bitterness which often derives from quinine bark (the only known specific for Malaria). They are particularly popular in Italy, Germany and Eastern Europe and are said to aid the digestive process.
Bitter flavored distillation of herbs, bark, roots, and plants. Used in cocktails and cooking. The most popular brand is Angostura bitters.
A very concentrated flavoring agent made from roots, barks, herbs and/or berries.
A bitter or bittersweet spirit produced from a blend of herbs, roots and plants.
an aromatic liquid used to flavor cocktails, soft drinks, as well as soups and sweet dishes, such as ice cream.
A category of spirits obtained by distilling products high in starch or sugar. Angostura Bitters and Underberg are examples. Bitters are thought to assist digestion.
A bitters is a preparation of herbs and citrus dissolved in alcohol or glycerine with a bitter or bittersweet flavor. The various brands of bitters, once numerous, were formerly manufactured as patent medicines, often serving as digestifs. The few remaining varieties are principally used as apÃ©ritifs or as flavorings in cocktails.