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Wormwood (Artemisia absinthium)
The wormwood's herbal aromas characterize a genuine distilled absinthe. Unpleasantly bitter compounds stay behind in the alembic. Wormwood stimulates digestion (note that absinthe is an aperitive in the first place), acts vermifugal and is sometimes supposed to normalize the menstrual cycle. Wormwood is harvested in the start of its flourishing-period when the plant contains a maximum of ethereal oil.
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Anise (Pimpinella anisum)
The wormwood is balanced with green anise seeds: savoury, somewhat sweet and very aromatic. Note that absinthe is an anise drink and the anise is also prominent in Helfrich absinthe. Because the anise oil is poorly water-soluble, anise contributes strongly to the louche effect after addition of water. Like wormwood, anise acts as a digestive stimulant.
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Fennel (Foeniculum vulgare ssp.)
We are using the seeds of a sweet-aromatic subspecies. Fennel corrects the more sweet and piquant taste of anise.
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Melissa / Lemon balm (Melissa officinalis)
Melissa adds a mild citrus-like background. It contributes to the colour of the Verte with a fresh and clear spring green.
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Hyssop (Hyssopus officinalis)
Hyssop provides a characteristic flowery and somewhat vanilla-like aroma in the background. It also contributes to the colour of the Verte.
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Angelica (Angelica archangelica)
Both seeds and root of angelica can be used. The aroma is gentle but also very rich, and indispensable in Helfrich absinthe anyhow.
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Coriander (Coriandrum sativum)
A little bit of coriander seed adds some piquancy. The perfume is generous, flowery and somewhat citrus-like.
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Roman chamomille (Anthemis nobilis)
A pinch of Roman chamomille binds the flowery and spicy flavour components of the Verte.
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Roman wormwood (Artemisia pontica)
The aroma of 'pontica' is somewhat similar to wormwood, but more gentle and less pronounced. The bitterness is considerably less. Pontica deepens the colour of the Verte.
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Mint (Menta piperita)
Carefully applied, a very small amount of mint leaf intensifies the aromatic affluence of the whole, without disturbing the overall balance.
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Tangerine peel (Citrus reticulata/deliciosa)
Just a few distilled parts of tangerine peel deepen the subtly bitter, sweet and citrus-like odour and flavour components of our Verte.
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Star anise (Illicium verum)
Connoisseurs often fear star anise for its tendancy to numb the tongue with a candy-like anise flavour. We consider a discrete dose in the background to be an enrichment for our Blanche. Besides it intensifies the louche.
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