BITTERS CAN BE SWEET FOR THE BODY

 

 

I had heard the name “bitters” but never knew what they were until I got a severe case of poison ivy while picking wild black raspberries. This particular time was so bad that it got inside my body and I was as sick as I was stubborn. As I lean more towards natural and herbal remedies, I visited a natural healer who suggested I try Swedish bitters.

 Within a couple of days, I was feeling much better. Well, being the curiosity kind, I did a little digging to find out exactly what bitters were and was introduced to a whole new world through them.

Bitters refer to alcohol extracts of bitter tasting herbs such as genetian or yellow dock that are mixed with spices and other flavors. They are used to balance out the taste of a cocktail, which contain primarily sweet and sour flavors. By adding another primary taste, bitters, into mixed drinks, a cocktail is given a more complex and complete flavor profile. 

 

On the flip side, they are used in herbal medicine. Herbal bitters are digestive aids that were once sold as patent medicines. They got their start as medicinal preparations made from many different plants. They became cure-all tonics and were available in pharmacies in the 18^th and 19^th centuries. Eventually, they started to be mixed with spirits for pleasure to disguise their bitter tastes.

Herbal medicines are often unpleasantly bitter because they are concentrated extracts of parts of plants that we would not normally eat. However, it was discovered that the bitterness is therapeutic. Bitter taste receptors on the tongue send signals to the digestive tract which cause the release of digestive juices. This process increases the movement of the gut wall and kicks the digestive tract into gear. So, for years, bitter leaves, barks and roots have been employed in many herbal medicines to treat digestive complaints.

 

In the early 20^th century, herbalism was the most common form of healing in North America. Most people knew how to use herbs to heal common ailments. Bartenders also knew this. Bitter herbs were particularly helpful when someone consumed excess food and alcohol. They were a key component in traditional cocktails and are to this day.

 

Bitters are thought to be the origin of the classic British cocktail. Soldiers in India had to drink regular doses of cinchona bark to protect against malaria. To mask the unpleasant flavor, they mixed it with gin and lemon juice, thus the modern gin and tonic drink was born.

The most commonly known cocktail bitter is Angostura bitters. It was developed by a German doctor in Venezuela in 1824 to help soldiers of Simon Bolivar’s army deal with stomach ache. Its interesting flavors became recognized and added to cocktails.

Folks have known for years that plants could be dried and then steeped in alcohol to extract and preserve their medicinal properties. Some bitters are classified specifically as digestive bitters which are ones that are made from herbs which stimulate bitter receptors on the tongue, gallbladder and pancreas. Their primary effect is to promote digestive juices such as stomach acid, bile and enzymes to breakdown food and assist in the absorption of nutrients. Because of the gut-brain connection, bitters can enhance digestion and also reduce depression and improve mood. They also support the liver’s natural detoxification process.

So, even though most bitters are around 40 percent alcohol, are they being promoted as good for your health? They sure are and they are made to drink straight. This is only because, for gas and bloating and other gastrointestinal issues, the dosage is only one quarter teaspoon taken ten to fifteen minutes before meals. They are even classified as non-alcoholic in the United States because of this dosage.

Moderate consumption of bitters is also said to lower body weight, lower total and LDL cholesterol and increase saliva and enzyme secretion. In addition, bitter consumption slows the movement of food out of the stomach and into the intestines, making a person feel fuller faster and prevents gas and bloating through better breakdown of food in the stomach.

They can also prevent acid buildup and heartburn by ensuring a proper seal of the valve between the esophagus and the stomach. Liver and gall bladder functions are supported by kick starting important secretions and detoxification.

Pre-prohibition there were hundreds of bitters companies but by the end of the 20^th century, there were only a handful. However, in the last decade, bitters are making a comeback with craft bitters companies popping up all over North America.

We can now find a wide range of bitters in the form of small distilleries who brew their own alcohol and infuse the herbs in the process, herbalists preparing medicinal grade formulas and a slew of formulators making bitters for culinary uses and popular cocktails.

The best part is that bitters are easy to make right at home. All one needs are some bitter herbs, spices, some vodka, a jar and a little patience!

To make your own bitters:

*Start small, a one-ounce jar goes a long way. Jelly or spice jars are perfect.

*Any alcohol can be used but vodka is popular because it is clear and neutral in flavor, thus you can see and taste the herbs that are infused. Also, it is 40 percent alcohol so, you can get a good extract of a range of constituents and it ensures proper preservation. After you get the hang of it, experiment with bourbon, whiskey and rum.

*Use dried or fresh herbs. Just remember that herbs shrink by half when dried so use only half as much of a dried herb as a fresh one.

*You will need different kinds of herbs. The recommended ratios to use are:

                10 percent very bitter herbs like gentian, cinchona and yellow dock. These are the most                                       intense  ones  

                50 percent medium to mild herbs like dandelion root and leaf, orange or lemon peel (include                         the white pith), bitter greens like parsley, argula or angelica root

                30 percent aromatic herbs such as tea and spice herbs, rosemary, peppermint, ginger, allspice                         and lemongrass. These infuse the flavor.

                10 percent sweet, this pulls together the flavor and helps the uptake in the body. Use simple                             syrup, maple syrup, honey or sweet herbs like licorice root. These are added after the                             liquid is infused and strained

*When making, fill the jar half full for dried herbs and three quarters full for fresh herbs. Top the herbs with vodka, seal and label with the date and contents. It is important to cover the herbs entirely with alcohol. Dried herbs may absorb the moisture, so you may have to top off in a couple of days.

*Place in a dark place, shake daily for two weeks to a month. Taste every few weeks, when the desired flavor is reached, strain through a coffee filter or small strainer then add the sweetener. Generally, one tablespoon of sweetener is added for every cup of extract. Pour in a clear bottle and let age for at least a week.

That’s all there is to it. When using your bitters, remember that they add depth and character. You should not be able to pick them out clearly but you would miss them if they were not present.

Bitters can add not only flavor but also healing to your life. The key is to remember that a little goes a long way!