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Cordial (medicine)
A cordial is any invigorating and stimulating preparation that is intended for a medicinal purpose. The term derives from an obsolete usage. Various concoctions were formerly created that were believed to be beneficial to one's health, especially for the heart (''cor'' in Latin). Some cordials, with their flecks of gold leaf and bright yellow hue, took their name from the "cordial virtues" of the rays of the sun, which some alchemists thought they contained. History Most cordials were of European origin, first produced in Italian apothecaries during the Renaissance, where the art of distilling was refined during the 15th and 16th centuries. It is from this origin that cordials are frequently referred to in French as ''Liqueurs d'ltalie'', it is also from this that we have liqueurs. From the Renaissance onwards, cordials were usually based on alcohol in which certain herbs, spices or other ingredients were allowed to steep. The first cordials arrived in England in the late 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Chronicles Of Narnia
''The Chronicles of Narnia'' is a series of seven portal fantasy novels by British author C. S. Lewis. Illustrated by Pauline Baynes and originally published between 1950 and 1956, the series is set in the fictional realm of Narnia (world), Narnia, a fantasy world of magic, mythical beasts, and talking animals. It narrates the adventures of various children who play central roles in the unfolding history of the Narnian world. Except in ''The Horse and His Boy'', the protagonists are all children from the real world who are magically transported to Narnia, where they are sometimes called upon by the lion Aslan to protect Narnia from evil. The books span the entire history of Narnia, from its creation in ''The Magician's Nephew'' to its eventual destruction in ''The Last Battle''. ''The Chronicles of Narnia'' is considered a classic of children's literature and is Lewis's best-selling work, having sold 120 million copies in 47 languages. The series Adaptations of The Chron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Squash (drink)
Squash (sometimes known as cordial in British English, dilute in Hiberno English, diluting juice in Scottish English, and water juice in the Northern Isles of Scotland), is a non-alcoholic beverage with syrup used in beverage making. It is usually fruit-flavoured, made from fruit juice, water, and sugar or a sugar substitute. Modern squashes may also contain Food coloring, food colouring and additional Flavoring#Flavorants or flavorings, flavouring. Some traditional squashes contain herbal extracts, most notably elderflower and ginger. Drinks Squash is mixed with a certain amount of water or carbonated water before drinking. The amount of water added is to taste, with the squash becoming less strong the more it is diluted. As a drink mixer, it may be combined with an alcoholic beverage to prepare a cocktail. Citrus, Citrus fruits (particularly Orange (fruit), orange, lime (fruit), lime and lemon) or a blend of fruits and berries are commonly used as the base of squash. Traditio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elixir
An elixir is a sweet liquid used for medical purposes, to be taken orally and intended to cure one's illness. When used as a dosage form, pharmaceutical preparation, an elixir contains at least one active ingredient designed to be taken orally. Etymology The word was introduced in late Middle English, through Medieval Latin, Latin from the Arabic Language, Arabic (), which in turn is the Arabization of the Ancient Greek () (from () ). For centuries, ''elixir'' primarily meant an ingredient used in alchemy, either referring to a liquid which purportedly converts lead to gold, or a substance or liquid which is believed to cure all ills and Elixir of immortality, give eternal life. Types Non-medicated elixirs These are used as solvents or vehicles for the preparation of medicated elixirs. Active ingredients are dissolved in a 15–50% by volume solution of Ethanol, ethyl alcohol: *aromatic elixirs (United States Pharmacopeia, USP) *isoalcoholic elixirs (Formulary (pharm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canzo
Canzo (; , ; Canzés, locally: ) is a ''comune'' (municipality) of the Italian province of Como. It is the last town north of the historical Brianza region of Lombardy, capital of the Lake Como Triangle community and a regional tourism destination. It has 5,192 citizens and an area of , a density of 445 persons/km2 (1,100/sq mi). Its history began in the 5th century BC, when it was founded by Celts and Gauls, Gaulish Insubres. Prehistoric settlements date to the Mesolithic period and the Copper Age. The name of the town comes from the Latin language, Latin ''Cantius'', itself from the Celtic language, Celtic root meaning ''edge''. It is known in Lombardy for its mountains, particularly the Corni di Canzo (Canzo's Horns) and the Cornizzolo. The surroundings are rich in watercourses and springs. Lago del Segrino is a glacial lake fed by underground springs. Canzo hosts ''BIOFERA'', one of the main organic farming events in Italy. According to a statistic of the major List of bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vespetrò
Vespetrò is a Lombardy, Lombard liqueur from Canzo. Its main ingredients are spices and medicinal plants. It is marketed with the brand ''Vespetrò Scannagatta'' and produced – as a homemade product – also by some families in Canzo, who hand down the recipe from generation to generation. History The recipe of Vespetrò, of Savoyard origin, has been present in Canzo at least since 18th century and was appreciated by tourists as a speciality of the town. The ''Raisonné de la distillation'' of 1778 called the Vespetrò a trendy drink also used to release intestinal gas. During the 19th century, a Canzo, Canzese pharmacist, Scannagatta, perfected the traditional recipe of the town, patented it and began to market it. The brand ''Vespetrò Scannagatta'' was awarded during the 1900 Paris World's fair and was appreciated by the 20th century's tourists, coming in Canzo and surroundings, in its yellow and elongated bottle. After a stop in the years 1992–2007, the selling restar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maceration (food)
Maceration is the process of preparing foods through the softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food, or absorb the flavor of the liquid into the food. In the case of fresh fruit, particularly soft fruit such as strawberries and raspberries, the fruit is often simply sprinkled with sugar (and sometimes a small amount of salt) and left to sit and release its own juices. This process makes the food more flavorful and easier to chew and digest. Maceration is often confused with marination, which is the process of soaking foods in a seasoned, often acidic, liquid before cooking. Some herbal preparations call for maceration, as it is one way to extract delicate or highly volatile herbal essences without applying heat. Sometimes a cooking oil is used as the liquid for macerationespecially olive or some other vegetable oil. Maceration is the chief means of producing flavored alcoholic bever ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raisins
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, Australia and South Africa, the word ''raisin'' is reserved for the dark-colored dried large grape, with '' sultana'' being a golden- or green-colored dried grape, and '' currant'' being a dried small Black Corinth seedless grape. Varieties Raisin varieties depend on the types of grapes used and appear in a variety of sizes and colors, including green, black, brown, purple, blue, and yellow. Seedless varieties include sultanas (the common American type is known as Thompson Seedless in the United States), Zante currants (black Corinthian raisins, ''Vitis vinifera'' L. var. Apyrena), and Flame grapes. Raisins are traditionally sun-dried but may also be artificially dehydrated. Golden raisins are created with a treatment of sulfur dioxide rather than purely drying them. They are sometimes dr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Figs
The fig is the edible fruit of ''Ficus carica'', a species of tree or shrub in the flowering plant family Moraceae, native to the Mediterranean region, together with western and southern Asia. It has been cultivated since ancient times and is now widely grown throughout the world.''The Fig: its History, Culture, and Curing'', Gustavus A. Eisen, Washington, Govt. print. off., 1901 ''Ficus carica'' is the type species of the genus '' Ficus'', which comprises over 800 tropical and subtropical plant species. A fig plant is a deciduous tree or large shrub, growing up to tall, with smooth white bark. Its large leaves have three to five deep lobes. Its fruit (referred to as syconium, a type of is tear-shaped, long, with a green fruit that may ripen toward purple or brown, and sweet soft reddish flesh containing numerous crunchy seeds. The milky sap of the green parts is an irritant to human skin. In the Northern hemisphere, fresh figs are in season from late August to early Oc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its quality is graded by the proportion of red stigma to yellow style, varying by region and affecting both potency and value. As of 2024, Iran produced some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight. The English word saffron likely originates from the Old French ''safran'', which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liquorice
Liquorice ( Commonwealth English) or licorice (American English; see spelling differences; ) is the common name of ''Glycyrrhiza glabra'', a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring is extracted. The liquorice plant is an herbaceous perennial legume native to West Asia, North Africa, and Southern Europe. Liquorice is used as a flavouring in confectionery, tobacco, beverages, and pharmaceuticals, and is marketed as a dietary supplement. Liquorice extracts have been used in herbalism and traditional medicine. Excessive consumption of liquorice (more than per day of pure glycyrrhizinic acid, a key component of liquorice) can lead to undesirable consequences. Clinically, it is suspected that overindulgence in liquorice may manifest as unexplained hypertension, low blood potassium levels ( hypokalemia), and muscle weakness in individuals. Consuming liquorice should be avoided during pregnancy. Etymology The word '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aniseed
Anise (; '), also called aniseed or rarely anix, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, liquorice, and tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean. Etymology The name "anise" is derived via Old French from the Latin words or from Greek ''ánēthon'' referring to dill. An obsolete English word for anise is ''anet'', also coming from ''anīsum''. Botany Anise is an herbaceous annual plant growing to or more. The leaves at the base of the plant are simple, long and shallowly lobed, while leaves higher on the stems are feathery or lacy, pinnate, divided into numerous small leaflets. Both leaves and flowers are produced in large, loose clusters. The flowers are either white or yellow, approximately in diameter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
