- 100 Capsules ~
- 300mg per capsule ~
- 2 Capsules per serving ~
- 50 servings ~
- 100% Dried Artemisia absinthium Herb ~
- No other ingredients of any kind ~
- Freshly Ground & Encapsulated when you order ~
Serving size: 4 Capsules.
Take one to two servings before meals.
Pour a cup of hot water over 1 - 2 tsp of the dried herb and leave to infuse (covered) for 10- 15 minutes. This should be drunk between meals.
Warning: If you are pregnant, nursing, have any health condition or are taking any medications, it is recommended that you consult your health care practitioner before using herbs, including culinary herbs. KEEP OUT OF REACH OF CHILDREN. Store in a cool, dry place. Do not take this product if the safety seal on the bottle is broken.
Absinth, absinthium, green ginger, madderwort, Crown for a King; Wermut, Vermut, Wurmkraut, Wermuth, Wermutkraut, Bitterer Beifuss (German); absinthe, grande absinthe, herbe d’absinthe, herbe aux vers, herbe-sainte, alvire (French); assenzio, assenzio romano (Italian); Absintalsem, absintkruid (Dutch); Ajenjo, mayor, artemisia, yerba maestra, altamisa, estafiate (Spanish); vermout, losna, sintro, absint, alosna (Portuguese); shagaret mariam, shadjret mariam, fsantin-e-hindi, kashus-rumi (Arabic);
The generic name refers to Artemis, goddess of maternity, because wormwood was used in regulating women’s menstrual disorders. And the ancient Greeks claimed that it counteracted the poisons of hemlock, mushrooms and even sea dragons. The Romans called it absinthium after absinthial, their word for “bitter”. Though used to eliminate intestinal parasites, the name really comes from the Anglo-Saxon wermode, which means “waremood,” or “mind preserver.”
It gained wide popularity in the latter half of the nineteenth century as a drink, especially in France, where it was the favorite of many artists and intellectuals. This surge in interest was a result of French soldiers fighting in Algeria in the 1840s drinking absinthe as a preventative against malaria and other diseases. Sales were subsequently prohibited when it was found that the drink provoked serious nervous and psychological disorders. The first recipes were developed in Switzerland in the late 1700s, but later Pernod used wormwood for his drink when he opened a factory in France. His liquor consisted of alcohol and aromatic herbs that determined its distinctive green color, as well as its characteristic taste and smell. The main ingredients were aniseed, fennel, hyssop, and lemon balm; minor ingredients were angelica, star anise, dittany, juniper, nutmeg, and veronica. These were all macerated together with wormwood plants dried in alcohol. After being left to stand, water was added and distillation proceeded. Other dried and powdered herbs were added to the distillate, including Roman wormwood. The liquid was then diluted to give a concentration of 74% alcohol by volume. The liquor appeared green because of the solution of chlorophyll, extracted from the plant. The custom was to drink it with water which was poured over a lump of sugar in a strainer. The drink turned cloudy and slightly yellow, due to the suspension of essential oils, predominantly thujone, separated by the dilution. To improve the look of the drink, some producers would add trichloride of antimony, a poisonous salt; but already the effects of the thujone were poisonous, provoking symptoms similar to epilepsy, without further additions. In 1913, the French drank 40 million liters of absinthe, and its sale was prohibited after 1915.
As a substitute for this popular drink, Pernod was soon sold everywhere, which excluded wormwood from its formula and increased the amount of aniseed. It still provides the bitter taste for vermouth, for the Italian wine Cinzano and in martinis. It was also added to hops to make beer more heady and is a traditional stuffing for goose.