Absinthe Herbs

Topic created by Little-lilly
on Mon, 8 Dec 2008 at 15:48

Little-lilly said on Mon, 8 Dec 2008 at 15:48...

Hello! what herbs (aside from worwood) are used for absinthe and how do they add to the flavours?

Old Nick said on Tue, 9 Dec 2008 at 09:24...

Anise (Pimpinella anisum) these are seeds and give a sweet aromatic flavour and are used to balance the bitterness of the wormwod. Many modern absinthes are "anise bombs" and flood the absinthe glass with this flavour. It should always be a a backnote to wormwood.

Anise is not fully water soluble and is responsible for the absinthe louche, clouding when water is added. Fennel is used to dampen down rampant anise when an absinthe maker is overly concerned with the "louche" - like setting fire to a barn and then throwing a cup of tea at it. Don't over use anise --absinthe is about worrmwood!

Melissa (Melissa officinalis) adds a lemon flavour and is important in the freshness of the colour.

Hyssop (Hyssopus officinalis) -ummm...flowery vanilla profile.

Angelica (Angelica archangelica) root and seeds....not sure about this one or it's worth.

Coriander (Coriandrum sativum) perfumed and piquant :-)

Roman chamomille (Anthemis nobilis) spicey and flowery

Roman wormwood (Artemisia pontica) less bitter than artemisia absinthium (wormwood) and good for colour.

Star anise (Illicium verum) tongue numbing aniseed again! for those that want a louche at the expense of the wormwood.

There are many folks who claim that absinthe should tatse like a summer meadow; this is a modern idea. Absinthe is about wormwood and not a discordant herbal symphony played by a school band. These herbs and plants should be used to tease the best out of nature's finest wormwood and that is all. If you do not like wormwood there are many other herbal liquors that you can try - DO NOT DROWN THE GREEN FAIRY..LET HER BE!

Rant ends ;-) hope this helped.