SWEET HERBS.

· THE HISTORY OF SWEET HERBS.

· SWEET HERB’S INGREDIENTS AND NUTRITION.

· RECIPE & INGREDIENTS.

CONTENTS PAGE.

It all started with the Arabians that discovered the alcohol. Then, the Venetians bought what they subtracted from. At the XIX the herbs were exported to many places like South America. Some distilleries opened that nowadays are opened too. The herbs are known like an spirituous drink with anis and with some types of plants that give to it a kind of aroma.

Nowadays exist three types of herbs:• Sweet herbs.• Mixed herbs.• Dry herbs.

These are the essential ingredients:

· Spirituous drink with anis.

· Alcohol.

· Water.

· Aromatic plants such as: “herba lluïsa, camamilla, taronger, llimoner, romaní, tarongí and fonoll” (all produced in Majorca).

NUTRITION:

The degree of alcohol:

Is between the 20-50% volume.

The alcohol has a lot of fat.

• The herbs have to be washed well then you have to dry them carefully with a cloth and to introduce them in a bottle together with other ingredients, such as “camamilla”. You have to put the liquor in the bottle, then to cover well and to stop to dry them for two months. Passed this time, trespass the liquor to another bottle.

• INGREDIENTS:

25 cl. Dry anis.

75 cl. Sweet anis.

1 Small branch donzell

1 Small Luisa’s branch’s herb

1 Small medlar leaf.

1 Leaf lemon tree

2 Branch tender fennel

2 Sprouts rue2 Berry juniper 1 Lemon bark (only the

yellow part)

2 Nut cut up 2 Small branch mint 12 Grain coffee

BIBLIOGRAPHY.

http://www.sobrasadademallorca.org/

http://www.alcudiamallorca.com/ca/gastronomia/s5.html

http://www.illesbalearsqualitat.es/ibqfront/producte;jsessionid=02756A3831974CD7D7DE4D1B0A58899F?idPR=354

http://www.afuegolento.com/recetas/licores_y_conservas/licores/2616