Absinthe wormwood herb. Latin name: Herba absinthii. It is used for flavouring in spirits like wines, including bitters, bäsk, vermouth, and pelinkovac.
The only real Beerenburg herbs according to the recipe of Hendrik Beerenburg himself! Make with one bag of 70g Beerenburg of exceptional class!
They include:
Juniper berries
Laurel leaf whole
Wormwood
Stinging nettle leaf
Ash leaf
Gentian root
Blessed Distal Herbs
Orange peel (bitter)
Willow leaf
The recipe on the package states that the content is for 1 litre, in practice it turns out that after 1 month of pulling the content is more than sufficient for 2-3 litres. Let the alcohol soak longer is senseless and only causes annoying over-taste and the removal of too much tannin from the Kalmoes, Gentian and Wormwood roots.
The only real Beerenburg herbs according to Hendrik Beerenburg's recipe, but much less bitter because of a very limited amount of Wormwood (Absinth).
This recipe is exclusively for Brouwmarkt.
Make with one bag of 70g of Beerenburg herbs of exceptional class.
They include
Juniper berries,
Bay leaf whole,
Nettle leaf,
Ash leaf,
Gentian root,
Blessed Thistle,
Orange peels (bitter)
Willow leaf.
The recipe on the package states that the content is for 1 liter, in practice it appears that after 1 month of pulling the content is more than enough for 2-3 liters. It is pointless to have the alcohol drawn longer.
PreparationPour about 0.5 liters of warm red wine over the mulled herbs. Add sugar to taste, and let steep as desired. Can also be prepared alcohol-free with red berry or apple juice instead of red wine.Ingredients: Orange, lemon, cinnamon, cloves, star anise, aroma
Name: Butter herbs
Packaging: bag of 50g
Description: A delicious herbal mixture for the tastiest herb butter.
Use: Take a pack of 75g butter and add a finely chopped garlic clove. Finish with some pepper, salt and butter spices.
Composition: Chives, chervil, parsley leaves and celery leaves.
Cardamom, whole. Packed per 50g.
Cardamom provides a fresh, menthol-like aroma and a very intense taste that is reminiscent of mint, citrus, pepper, clove and allspice. The fruits have a very strong taste, so the brewer must take care that it does not become too dominant. A few grams of freshly ground cardamom, added at the end of cooking, are usually sufficient for 20 liters of brew. Cardamom is mainly used in strong, dark beers.
Coriander seed 1000g
For cheese preparation, sterilize before use by boiling for 10 minutes. After sterilization, soak in boiled water for 1.5 - 2 hours.
Coriander has a spicy, slightly lemony aroma and flavour. Finely crush the seeds and add at the end of the boil for spiced beer and Belgian ales (particularly Witbier).
Coriander seed 100g
For cheese preparation, sterilize before use by boiling for 10 minutes. After sterilization, soak in boiled water for 1.5 - 2 hours.
Coriander has a spicy, slightly lemony aroma and flavour. Finely crush the seeds and add at the end of the boil for spiced beer and Belgian ales (particularly Witbier).
All elderberries - including the dried ones - contain sambunigrine, a substance a substance that can cause nausea in some people. By heating the berries for 10 minutes in water at 60°C (with the lid of the pan), this substance evaporates.
Elderberries (dried) 250g. All elderberries - including the dried ones - contain sambunigrine, a substance a substance that can cause nausea in some people. By heating the berries for 10 minutes in water at 60 o C (with the lid of the pan) this substance evaporates.
For herbbitters and liqueurs, but also for making wine.
Rich in vitamin C and excellent for making 'heart enhancers'. All elderberries - including the dried ones - contain sambunigrine, a substance that can cause nausea in some people.
By heating the berries for 10 minutes in water at 60°C (with the lid of the pan) this substance evaporates.
€3.95*
Available
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