Bitters…have you ever tried them? Do you know what the benefits of bitters are? I am here to tell ya!
Bitter is a flavor that many Americans think is wrong. You hear all the time, “yuck too bitter!”, “needs more sugar” ad stuff like that. We NEED that flavor in our diet. America loves their sweets more than any other country in the world.
If you frequently feel lethargic after meals, bloated, constipated or just crummy in the tummy, you may benefit from taking a tincture of bitters before or after each meal. I find it works great before meals. As soon as you put the tincture on your tongue, it stimulates the salivary glands producing your first digestive juices which is telling your stomach to get ready, here comes the food, start the digestive process!
Not only that, it may help –
- sugar cravings,
- regulate blood sugar
- balance appetite
- increase absorption of vitamins
- help the liver
BUT who is it not for???? Someone with IBS with diarrhea – we don’t want to encourage that for goodness sakes.
There are many commercial bitters on the market today with an array of flavor profiles but it is super easy to make. Of course if you don’t want to make it yourself, I can make it for YOU!
There are so many herbs and fruits to choose from when creating your bitters as well as choices of alcohol. I personally prefer to use brandy, it is mild and helps the medicine go down, so to speak.
First choose your bittering agents, one or a combination: Use between 10-50% of total ingredients.
- Gentian Root – the bitterest of all bitter herbs on the planet. Very strong!!! Don’t go overboard.
- Dandelion Root and Leaf – a common bitter that is eaten but does well in a tincture
- sarsaparilla, wormwood, artichoke leaf – I have not tried yet
- Orange, lemon or grapefruit peels
Flavorings or aromatics to help the flavor profile:
Spices, herbs, fruits:
Cardamom, Cinnamon, Coriander, Coffee, Ginger, Fennel seeds, Black pepper, Vanilla beans, Cacao nibs(because chocolate goes with everything!)
Chamomile, Hops, Hibiscus, Hawthorn berries, Mints
Citrus fruits and peels, fresh or dried.
The sky is the limit really!
- 1/2 fresh grapefruit, washed well, cut up into chunks
- 1 Tablespoon dried dandelion root
- 1 Tablespoon dried dandelion leaf
- 1/4 cup dried hawthorn berries
- 1/4 cup dried hibiscus roselle (sabdariffa)
- 2 Tablespoons coriander seeds
- 2 Tablespoons raw cacao nibs
- 1 Tablespoon fennel seeds
- 1 teaspoon black pepper
- approximately 24 ounce brandy or other liquor
You can find most the the herbs at Bulk Herb Store I like that they are close by in Tennessee and I really love their story, check it out!
Add fruit, herbs, spices to a quart glass canning jar.
Then pour your brandy to cover completely!
Mix well and put a lid on it. Keep it on a shelf out of the direct sunlight, where you see it daily to give it a shake.
This is it after 24 hours – beautiful!! BUT you must wait a few weeks until it is ready. Taste it after two weeks but 3 might be better.
Once it is done, strain it into another jar. You can add a bit of warmed honey to it but not too much, maybe 1/4 cup. You don’t want it too sweet or it won’t do its job. 😉
I will post the finished product when it is ready.
Share with me your recipes or your experience with bitter.
Enjoy your day – get out into nature and take a walk –