Angostura Bitters

Photo: flickr user Annie Mole

About

A rum-based bittering agent for food and cocktails made from water, alcohol, gentian root, and vegetable flavoring extracts. Used to flavor cocktails, coffee, and various dishes.

Information

Translations: Angostura rūgtvielas, Angostura kartimai, Angostura, Angostura pelinkovac, Angostura bitters, Angostura bitters, Angostura कड़वाहट, Ангостура, Angostura Πικρά, أنجوستورا البيرة, Angostura 쓴맛, Angostura, Angostura pahit, Angostura mapait na gamot, 安戈苦酒, Amargo de Angostura, Angostura, Angostura, Angostura Bitter, ביטר Angostura, Angostura bitter, Ангостура Пелинковац, アンゴスチュラビターズ, Angostura Bitter, Angostura bitter, Angostura Bitter, Amargo de Angostura, Ангостура, Angostura katkeroita, Ангостура Ангостура битер

Physical Description

It is a brownish liquid that comes in small brown bottles with yellow caps

Colors: brown

Tasting Notes

Flavors: Bitter-sweet

Mouthfeel: Robust

Food complements: Cockails, Pork

Wine complements: Sparkling wine

Substitutes: Peychaud's bitters, Fernet-branca, Orange bitters, Worcestershire sauce

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Choosing: In glass bottles not past the expiration date.

Buying: In most liqueur stores, some grocery stores that allow the sale of alcohol, and on line.

Procuring: Made from herbs and spices and alcohol.

Preparation and Use

It can be used in savory sauces, cakes, crispy vegetables, meats and cocktails. Popular in Caribbean cuisine.

Conserving and Storing

Store in a glass bottle with a tight lid in a cool dark place. Has a long shelf life.

Social/Political

Developed in Venezuela. Popular in Caribbean cuisine. Was popular in the US during prohibition.

History: Is was developed in 1824 by Johann Siegert, a doctor of medicine in Bolivar's army in Venezuela. It was meant to cure severe fevers and internal stomach disorders in soldiers.

Many bitter brands were developed in the 1800s as elixirs that were supposed to cure indigestion, jaundice, and a variety of other ailments. Due to these "medicinal" properties, bitters allowed drinkers to avoid both liquor taxes and social stigma. The FDA put a stop to the medicinal claims in the early 1900s, and bitters quickly fell out of favor, except for a brief comeback during Prohibition. Today, they're used to flavor cocktails, coffee, and various dishes.