Kümmel. The names of a few liqueurs from the early cocktail repertoire are accompanied by such confusion. Some say that this is a tincture of cumin, others - cumin. The Netherlands, Russia and Germany take turns claiming to make the best. What's behind this herbal drink with a German name?
Confusion with cumin and cumin has always existed. Both are annual herbs whose grains are very similar. In many countries they have surprisingly similar names. In Scandinavia, caraway is called kummin, and cumin is called spiskummin. In Romania chimen and chimion respectively. Even in German, kümmel and Kreuzkümmel go hand in hand.
Cumin plays a large role in Asian and Mexican cuisines due to its strong flavor and aroma. It is also used in the Netherlands in the production of Leidse and Frisian clove cheeses.

Cumin, being a close relative of fennel in nature, is found in Scandinavian, German, Middle Eastern and even in the cuisine of the British Isles. Indeed, one of the largest cumin crops is harvested in the Netherlands, traditionally late at night.
According to Dutch statements, the Bols family produced caraway distillate along with other products when they began operations in 1575 in the Netherlands. It quickly gained popularity in Denmark and Latvia, where it was considered a remedy for indigestion and infant colic. A century later, the Dutch distillery de Kuypers also added caraway to its mix.

The simplest recipe for this tincture depends entirely on cumin; 900 grams are distilled with 11 liters of 80-degree neutral grain alcohol. The resulting 10 liters of distillate are diluted to 40 degrees with sugar syrup 1:1.
Kümmel won the heart of Peter the Great when he tried it in Amsterdam in 1696, where he lived for 18 months learning shipbuilding (under a false name, of course). He even visited the Bols distillery to see how it was produced. Upon his return, he presented the drink to the court. Of course, he became a sensation.

But the liqueur did not gain even half of the reputation and commercial success that it would gain a century later when in 1823 in Latvia, the Dutch Baron von Blankenhagen founded the Allasch distillery on his estate near Riga to produce kümmel according to the family recipe: cumin, caraway and beet alcohol. The business quickly developed, and in 1850 the baron invited Ludwig Mentzendorff to export the products to London. The baron agreed to transfer all rights to the drink to Metzendorf, whose name also appeared on the label. Thus Mentzendorff Kümmel was born.

It should be said that Metzendorf Kümmel was not the only producer of this liqueur in Riga. Albert Wolfschmidt founded a distillery in Riga in 1847, which produced vodka and schnapps, including Kümmel and black Riga balsam.
By 1868, Kümmel was also noted in Britain. The Chambers Encyclopedia defined Kümmel or Doppel-Kümmel as the main Russian liqueur, usually made from sweetened alcohol with the addition of cumin and caraway seeds, the latter usually imparting such a strong flavor that it overpowers all others. The article contained a critical comment: "there are differences in quality: the liqueur produced in Riga is more common, but not the best; the best is made in small quantities in Estonia; the main difference is the greater purity of the alcohol used." It's clear that Britain's love affair with kümmel has blossomed with a passion comparable to that of the traditional cumin pie.
Around this time, kümmel made its way to the United States and to cocktail recipes created by Harry Johnson and Willie Schmidt. Johnson went so far as to recommend that every decent establishment stock a bottle of “Allasch Russian Kümmel” and to use Berlin Kümmel for his Prussian Grandeur Punch cocktail.

PRUSSIAN GRANDEUR PUNCH
(Use a large bowl)
680 g lump sugar
6 lemons, sliced
118 ml anise tincture
1 bottle of Berlin
6 oranges sliced
1 bottle of cherry vodka
5.6 liters of water
6 bottles of Nordhauser brandy
118 ml curacao
Stir well with a punch ladle, fill the bowl with ice and serve in a wine glass.
Founded in Berlin in 1836 by Carl Joseph Alois Gilka, the J.A. distillery Gilka was famous for its Kaiser-Kümmel, which was loved by the courts of Germany and Austria. This version contains more cumin than the Russian counterpart, making it easier to enhance with the addition of anise infusion.
“The One and Only” Willie Schmidt came up with the family vermouth cocktail “The Beginner” in a more Russian style.

THE BEGINNER
Cup with fine ice
2 dashes of gum
2 dashes of orange bitters
1 dash of absinthe,
1/2 cup French vermouth
1/2 cup Russian kummel
Stir, strain, ready to serve.
Numerous manufacturers have tried to copy both styles. In 1918, a French distillation book published 4 formulas and several recipes for cold mixing herbal essences with alcohol. Kummel de Magdebourg distilled cumin seeds, fennel and Chinese cinnamon. Kummel de Dantzig used cumin, coriander, anise and fennel seeds. The Bardi distillery in Livorno, Italy, decided to use cumin flowers in its “Doppio Kümmel Italiano.”
In the 1940s, Kümmel even made its way into Tiki drinks in the hands of Vic Bejeron, creator of the Kaiser cocktail.
KAISER COCKTAIL
3/4 ounce gin
3/4 ounce kümmel
2 dashes French vermouth
Mix with crushed ice and strain into a chilled cocktail glass.
Then Kümmel disappeared from bars, moving on to serve as a post-game drink for British and Scottish golfers who call it a “putting mixture”: a wonderful digestif after a hearty “Welsh rabbit”. This is the market for which the Combier distillery in the Loire Valley continued to produce Kümmel from the original 1823 Allasch recipe.

Was this due to anise tincture, pastis and other anise-based drinks that were easier to find and cheaper to make? We will never know. But the complexity of the kümmel—not just in name or origin, it's the complexity of the flavor—makes it worth further experimentation in this great new cocktail age.

Kummel (Kummel translated from German as “cumin”) is a bitter tincture of strong alcohol not lower than 40 degrees on caraway seeds, dill and anise. Depending on the recipe, other ingredients may include: sugar, honey, citrus zest, cloves, bitter orange, fennel, star anise and orris root. Finding Kümmel on sale is not easy, but this drink is relatively easy to make at home.

Historical reference. The first written mention of a recipe for caraway tincture dates back to 1503. The preparation technology was described by an unknown member of the Livonian Order, a Catholic military organization consisting of German crusading knights, which explains the German name of the drink. At that time, the Livonian Order owned the Allaži parish of Latvia; it is believed that the best cumin in Europe grows in this area.

Mass production of kümmel was established in Holland at the Bols family plant at the end of the 16th century. After tasting the Dutch caraway tincture, Peter the Great decided to release his own version. To do this, the Tsar of All Rus' bought the recipe from the Bols family, made his own adjustments and built a distillery on the Allazh estate.

Russian kummel differs from the Dutch version in its increased content of alcohol, cumin and sugar. The drink quickly gained popularity in the Russian Empire, where it was called “Doppel-Kümel” (double). In addition to its excellent taste, it helped treat some ailments: stomach problems, nervous disorders, insomnia, male problems.

At the end of the 19th century, the German company Mentzendorff bought the double kümmel recipe from the Russian Empire and began mass production. After this, caraway tincture began its victorious march across Europe, and has not lost its popularity to this day.

Kümmel caraway tincture recipe

Ingredients:

• cumin – 1 teaspoon;
• vodka (alcohol 40%, moonshine) – 0.5 liters;
• dill seeds – 0.5 teaspoon;
• anise – 0.5 teaspoon;
• sugar (honey) - to taste;
• lemon zest - 1 tablespoon (optional);
• cloves – 1-2 buds (optional);
• orris root (orris) – 1 tablespoon (optional).

In addition to the alcohol base, the classic composition of Kümmel includes only caraway seeds, dill and anise. All other additives are optional. For the first time, I advise you to make a traditional tincture, slightly sweetening the drink, and during subsequent preparations, change or supplement the recipe at your discretion.

Attention! Only European cumin from the Apiaceae family is suitable for tincture, and not black (Kalinji, nigella) or cumin (cumin). Anise and star anise are not the same thing, although the smell is similar, they are different plants. Violet root is a crushed iris flower (usual yellow), despite the name, it has nothing to do with the violet itself.

Cooking technology

1. Lightly crush the spices with a wooden rolling pin or grind in a coffee grinder. Place in a jar to infuse.

2. Add vodka (alcohol, moonshine). Seal the jar hermetically and transfer it to a dark place (can be covered) at room temperature. Leave for 14 days.

To quickly prepare the tincture, the mixture can be heated to 60-70°C (explosive!), then cooled to room temperature and filtered. But to get a rich taste, it is better to do it using classical technology.

3. Strain homemade caraway tincture through cheesecloth, squeeze out the seeds. Try the drink. Sweeten with sugar or honey if desired (preferred). Stir until the sweetener is completely dissolved.

4. Pour into bottles for storage. Close tightly. Before use, leave for 3-5 days in a dark, preferably cool place to stabilize the taste.

If sediment appears at the bottom, filter the cumin tincture through cotton wool.

Shelf life when stored in glass containers is up to 5 years. Strength – 34-37%.

A slightly bitter drink based on caraway seeds is called Kümmel, and it has become one of the popular drinks in several European countries. A drink based on cumin was created in Russia by Peter I, because he liked the unusual taste so much.

You can make this drink yourself - just take cumin. Vodka based on caraway seeds will appeal to any connoisseur of high-proof alcohol.

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A simple recipe for alcohol

Ingredients:

• Sugar – 2 teaspoons;
• Cumin – 2 teaspoons;
• Alcohol – 0.2-0.25 liters;
• Water - from 0.4 to 0.45 liters.

How to cook:

1. Mix sugar and cumin together, and then add water;
2. Boil the mixture with constant stirring (20 minutes);
3. Cool and strain the drink. Will receive about 300 milliliters of liquid. If less, you can add boiled cool water;
4. Mix the liquid with alcohol and pour into the bottle;
5. The bottle should be placed in a dark place for 1-2 months. You can leave it for a longer period of time, this will only make the drink tastier.

Ingredients:

• 40-50 grams of cumin;
• 1 liter of vodka;
• Honey and sugar (the amount is determined only by personal preference and taste).

How to cook:

1. You need to prepare a container and put chopped cumin in it, and then fill it with water;
2. After this, it is important to cover the container with a lid and leave to infuse for 5-7 weeks;
3. Then you need to add sweets to the drink according to your personal taste and preferences. In this case, honey and sugar need to be dissolved in a small amount of vodka, and only then added to the container with the liquid;
4. You can also use syrup to make the drink sweeter;
5. All components must be mixed and left for 2 weeks in a cool place.

How to make syrup:

1. Pour sand into a container with clean water in a ratio of 1:6 to glasses. The proportions may be slightly different depending on preference, but the difference is not significant;
2. Bring the liquid until all the sugar is completely dissolved, and then cook it for another 7 minutes, periodically getting rid of the foam;
3. After preparation, the syrup should be cooled and then poured into the prepared solution.

This tincture has a slight herbaceous aftertaste.

Ingredients:

• 2-3 liters of vodka;
• Anise – 40 grams;
• Cumin – 50 grams;
• Dill – 25 grams;
• Violet roots – 20 grams;
• Lemon peel – 30 grams.

How to cook:

All the components listed above must be crushed and mixed with vodka, and then let this composition brew. It will take 2-4 weeks. It is best to choose a warm and dark place. Then you should mix the drink and syrup with each other, and then stir. Then another day of infusion. After this, you need to strain the alcohol using a fine sieve and leave the solution for another 14 days. If necessary, you can keep the drink for 10-12 days.

Ingredients:

• Vodka – 1 or 2 liters;
• Cumin – 50 grams;
• Calamus, coriander and fennel – 25 grams;
• Melissa – 45 grams;
• Mint – 35 grams;
• Dill (seeds) – 15 grams;

Dry ingredients need to be crushed and poured with vodka. Then you need to leave the drink to infuse for 20 days in a dark, warm place. After this, you need to filter the drink and, if necessary. Add syrup.

Ingredients:

• Vodka – 2 liters;
• Star anise and cumin – 50 grams;
• Fennel – 20 grams;
• Dill seeds – 10 grams.

All of the listed components need to be poured with vodka and the solution allowed to brew. This takes 15 days. After this, the drink needs to be filtered and syrup added to taste.

This recipe is the simplest and fastest, as it does not require infusion, so the drink can be drunk immediately after preparation.

Ingredients:

• Vodka – 1.5 liters;
• Cumin – 4 teaspoons;
• Cloves - 3 pieces.

You need to pour all the vodka into the pan, and then add various types of spices. Next, you need to heat the solution to 70 degrees, and then cool it to room temperature and strain. After the solution has cooled, you can safely consume the tincture and enjoy its taste.

Caraway vodka can be made from caraway water prepared in a certain way.

Ingredients:

• Water – 1 liter;
• Cumin – 450 grams.

The spice needs to be poured with water, and then driven through a distillation apparatus. Or, alternatively, the mixture can be boiled for an hour and left to steep under the lid. If necessary, you need to sweeten the liquid and add it to the vodka.

This is a very unusual recipe for a drink, which is based on black or classic, ordinary cumin. Ingredients:

• Mint and white ginger – 25 grams;
• Cumin – 50 grams;
• Cinnamon – 10 grams;
• Cream of tartar – 15 grams.

The components need to be crushed and filled with vodka. Next, it is important to leave the solution to infuse for 14 days. After this, the tincture must be distilled in a cube or strained.

When creating and preparing vodka, you can use many additional means and components that can give this drink a reddish or other shades. In order to prepare the drink, it is recommended to use purification by running the drink through a distillery or moonshine brewer.

Caraway tincture for treatment

Tincture using caraway seeds is a unique treat on the table, which is quite effective if you need to restore health and immunity.

• The drink is used as a medicinal drink to normalize the functioning of the gastrointestinal tract and heart;
• Increases and significantly improves breathing activity;
• It is choleretic, as well as diuretic and antibactericidal;
• For those who suffer from acne, a unique caraway tincture is suitable. In order to make it, you need to take a glass of alcohol and half a glass of caraway seeds. This tincture is infused for a week, and after that, strain it and add half a glass of mineral water.
• The tincture helps defeat many infections, including sore throat. You need to take 3 tablespoons of cumin (black cumin is best suited for this), 1 liter of boiling water, and let the composition brew (3 hours). The resulting solution can be diluted with water, tea or other drinks. This composition is used as a rinse.

These and other recipes show that cumin is a healing health component, on the basis of which it is possible to create both medicines and tinctures that help improve health and immunity levels.

“Do you know what my favorite vodka is? Kümmel! Believe it or not. Old, honest Kümmel! Take a bottle with you and remember Alphonse when you drink..."

E. M. Remarque “A time to live and a time to die”

In the 19th century in Russia, an alcoholic drink with the mysterious name “Kümmel” or “Doppel-Kümmel” was very popular! “I came home, opened in front of me a sheet with a list of supplies, it read:<…>champagne, Lafite, Gault Sauternes, sherry, Madeira, medok, doppel-kümmel, English bitters, rum, cognac, Russian purified vodka, beer...” (Dubetsky V.O. For a shot from shots // Historical Bulletin. 1888. - T. 34. P. 685). “There is nothing more harmful than, in order to satisfy the whim of a child who wants to imitate the big ones, to give him liqueurs, doppel-kümmel, and strong wine to drink. It’s easy to get used to drinking, but it’s hard to give up on it...” (Thoughts on education in the spirit of Orthodoxy and nationality // Faith and Reason. 1891. - Vol. 3. - P. 305). “The doppel-kümmel also threw a bottle! What kind of wine is it, and when exactly should you drink it? The grocer, a scoundrel, found out who was going to be with me, and baited me: without a doppel, they say, the zemstvo won’t even sit down to dinner. “Oh my God, what is this! They forgot Doppel-Kümmel. Anempodist Yakovlevich only drinks it. Marfusha! Oh no, you don't have time. Grisha, Grisha! Run quickly, bring the doppel-kümmel... You know, the doppel-kümmel?.. Surely the shops aren’t locked... Oh, my God!” (Runova O. Trip // Russian wealth. 1903. – T. 6. – P. 191). “What about vodka? Which one do you want? Sweet or bitter... I recommend bitter, amande amere (vodka infused with I.Sh.'s bitter mendal) or doppel-kümmel? - Thank you!.. I don’t drink anything... - You don’t drink?.. - Tolkunov was surprised. “It’s not good not to drink after balyk... it’s unhealthy... post pisces vinum misces (Lat. “After fish they drink wine” I.Sh.), said the Cato and Seneca" (Wagner N.P. Three roads // Bulletin of Europe. 1901. Issue 1. – P. 172). “On a small table brought there from somewhere, on a clean tablecloth, there is a decanter of vodka and a bottle of doppel-kümmel. And right there in the frying pan the still hot hodgepodge sizzles and bubbles. The appetizing smell just smelled on us” (Tikhonov V.A. The Past // Historical Bulletin. Volume 79, 1900. – P. 960).

“Doppel-kümmel” is mentioned in the plays of N.A. Ostrovsky, in a poem by M.Yu. Lermontov "Ulansha".

“But without wine, what is the life of a lancer?

His soul is at the bottom of the glass,

And whoever is not drunk twice a day,

That one, sorry, is not a lancer.

I'll tell you the name of the lodger:

It was Lafa, the dashing brawler,

With whose brave head

Neither Doppel-Kümmel nor Madeira,

Not even a noisy ai

We could never get along."

Kümmel is a caraway-based drink. Hence the name - from the German Kummel - “caraway”, Doppel-Kummel - “double cumin”. In F. Pavlenkov’s dictionary we find: “Doppel-kümmel - sweet cumin vodka: an alcohol infusion of cumin, lemon and orange peel, orris root and other spices, flavored with sugar and diluted with water” (Dictionary of foreign words included in the Russian language. M ., 1921. P. 171). In the 19th century, with this name there could be not only vodka, but also liqueur or ratafia (sweet vodka I.Sh).

Cumin is an indispensable component in Russian gastronomic practice. Its widespread use is due to its widespread distribution in the wild in the temperate climate of Russia. Ukraine, Belarus, Crimea, the Caucasus, Western and Eastern Siberia, the Far East - everywhere it can be found in meadows, along roads, along forest edges, in river valleys, in sparse forests, on grassy mountain slopes, in gardens, courtyards. It's absolutely accessible. It is therefore not surprising that it is intensively used in Russian cooking.

Bread, especially rye bread, bagels, cookies and buns are baked with caraway seeds. It adds a unique spicy aroma to the bread and makes it taste savory. It is impossible to imagine classic Russian pickled cucumbers and sauerkraut without cumin. Cumin is added to kvass, as a spice in soups, meat dishes, especially lamb, and boiled potatoes. There are various marinades with cumin for salting fish and vegetables. In Russian cooking, cumin is considered a mandatory additive when preparing dishes from peas, beans, and beans.

Naturally, Russia is not without cumin in the production of alcohol. Here are some original recipes.

Caraway vodka (1796). “Take one and a half pounds of cumin, grind it not very finely and, putting it in a cube, pour a bucket of simple good wine and distill it, then sweeten it with syrup from two pounds of sugar. Or: coarsely crushed cumin, three pounds of urine for three days in four damasks of wine, then add another four damasks, refrigerate and sweeten properly. Or take one pound of cumin, 12 spools of anise, 14 spools of orris root, 12 spools of dry lemon peel. Crush these spices, mix, pour in three glasses of double wine and let soak for two days. On the third day, add two glasses of spring water and drive through the cube until the vodka begins to flow white and has a mild taste. Then, sweetened with syrup, pass through gray paper” (Russian economic distiller, brewer, mead maker, vodka master, kvass maker, vinegar maker and cellar maker. St. Petersburg, 1796).

Caraway red vodka (1796). “Take half a pound of cumin, a quarter of a pound of kishnets (coriander I.Sh.), twelve spools of anise and one and a half buckets of wine and drive through a cube through gray paper. Infuse with sandalwood or dried blueberries" (ibid.). These recipes date back to the Golden Age of Russian vodka, when the nobility could produce vodka excise-free on their estates for their own needs. All three variants of caraway vodka are produced with the obligatory use of distillation. It is pointless to present here the adapted recipe for these vodkas, since the technology requires a copper cube.

Later recipes for caraway vodka, at the end of its Golden Age, are technologically simpler, but with a large range of additional spicy ingredients.

Caraway vodka or Kümmel (1857). “Caraway 1 pound, anise and dill seeds and dry lemon peel 12 spools each, orris root 9 spools - grind and pour 3 bottles of vodka. Let it brew for a week, and then drain and, sweetening with 2 pounds of sugar, strain” (Home Reference Book. In 3 volumes. T. 2. St. Petersburg: Yakov Trey Printing House, 1857. P. 146.). In other words:

Based on the recipe, approximately 2 liters of drink is obtained with an alcohol content of 23% and sugar 40%. But what kind of drink will this be?! Even without experimenting, one can assume that its taste will be so strong that it is unlikely to appeal to modern gastronomes, while the aroma should be quite calm due to its high sugar content. The latter makes it surprising why this liqueur was called vodka.

Double caraway vodka, or doppel-kümmel (1857). “Take: 3 pounds of good cumin, 1/4 pound of anise, 1/8 pound of dill seeds, 10 spools of orris root, 12 spools of dry lemon peel, 16 spools of dry orange peel. Pound all this, pour half a bucket of purified strong wine alcohol and leave to infuse for two weeks. Then, boil about 10 pounds of sugar in three bottles of well water, mix it with infused alcohol, let it sit and then strain through a piece of pass-through paper. It is difficult to determine the exact measure of sugar, and therefore we showed its average proportion; you can use more or less, depending on who loves this vodka so sweetly” (ibid., p. 146). In its modern form it would look something like this:

orris root
dry lemon peel
dry orange peel
half a bucket of alcohol ≈ 75°

After filtration, you will get approximately 10 liters of drink with an alcohol content of 33% and sugar 40%. The higher alcohol content in this liqueur is due to the high concentration of cumin.

In the last quarter of the 19th century, caraway vodka was popular in Russia " Kümmel Puree" It was 50% alcohol and was made without adding sugar using cumin distillate, cumin oil and carvol - a mixture of aromatic oils.

Caraway liqueur was well known at this time " Kümmel Allash" It was produced in the small town of Allash ( Allazi), forty kilometers from Riga. It was prepared exclusively using caraway seeds, without adding other aromatic components. The strength was 42% and the sugar content was 21%. Since 1970, some distilleries in the USSR began to produce cumin liqueur under his name. There were two options: " Allagi cumin" And " Allagi cumin with molasses" To make the first liqueur, aromatic alcohols of cumin, coriander and lemon were used. For molasses liqueur, the appropriate oils were used. The strength of both was 40%, the sugar content was 39%.

Other cumin-based liqueurs were also common, which were called “cumin vodkas.” " Doppel Kümmel Eckau"was prepared on the basis of alcoholic distillate of caraway seeds and contained 42% alcohol and 20% sugar. " Riga Doppel Kümmel"was produced with the addition of caraway oil and contained 41% alcohol and 18.5% sugar (Shtriter V. Alcoholic drinks. Technology, production, recipes. - St. Petersburg: Smart, 1992. P. 126-127).

It is impossible not to stop at the famous liqueur " Kümmel in crystals" It was made from alcoholic distillate of caraway seeds and various aromatic oils. It was the strongest liqueur, containing 44-45% alcohol and 40-55% sugar. During preparation, the drink was heated and a supersaturated concentration of sugar was added. The liquor was poured hot. A sugar crystal was lowered to the bottom of the bottle, which acted as the basis or object of crystallization, and as the contents of the bottle slowly cooled, the added crystal grew to a significant size, resembling a druse of rock crystal. However, there was another option for crystallization - without adding a crystal to the bottle. In this case, when the drink was cooled, many small sugar crystals formed, which, when formed, settled on the bottom and walls of the bottle and resembled kurzhak (frost). Until the 70s of the 20th century, the liqueur “Crystal”, as it was called in the USSR, was produced in these two versions. Later (Recipes of alcoholic beverages and vodkas. M.: Light and food industry, 1981. P. 20) it began to be produced only in a lighter, “kurzhak” version.

Since the 30s of the 20th century, a “hot” liqueur similar to “Crystal” has been produced in Estonia. Kannu Kukk" Ruby in color, this drink has 45% alcohol and 50% sugar. It is prepared on the basis of aromatic alcohol of cumin fruits, coriander and orange oils.

In the Baltic countries, a clear liqueur is produced based on the aromatic alcohol of caraway fruits " Neris", 40% vol. strength. and 37% sugar content. In the dominant caraway bouquet, underlying tones of juniper berries are felt. Aperitif " Agnes"is prepared with an infusion of cumin with the addition of apple juice and some other spicy ingredients. The main component of bitters " I'm chewing" And " Zvejnieku"The aromatic alcohol of cumin appears.

In the 20th century, the assortment of Glavspirt factories of the RSFSR included many alcoholic drinks based on cumin. For the most part, their recipes were based on Russian drinks of pre-revolutionary Russia (Catalogue of alcoholic beverages. M.: Pishchepromizdat MPPT USSR, 1957).

There are many spices similar to caraway seeds in terms of flavor and aroma: anise, star anise, fennel, cumin, dill and some others. They are united by the characteristic bouquet of each, the taste of “cough syrup” or “drops of the Danish king”, familiar to everyone from childhood. This is an essential oil that contains anethole (in anise, star anise and fennel seeds) or its relatives - cumene (in cumin seeds) and carvone (in cumin and dill seeds). It is thanks to these substances that all seeds have such a characteristic taste and aroma.

There are slight problems with the name cumin in some European countries. Its seeds and the plant itself are very similar to caraway. Maybe that's why the French call both of them the same - cumin, which is quite satisfactory for places where these spices are rarely or not used at all. Cumin has larger and lighter seeds, and the aroma is stronger and more pungent. Coming from the East, cumin is in little demand in European cooking, which can also be said about a native from the North - cumin.

In the East, cumin ( Cuminium cyminum L.) is called “zira” (Arabic - seed), or “zera” (Hebrew - seed). It also has other names: azhgon, zar, zatr, kmin, kammun, chaman, Roman cumin, Indian cumin. Zira is a must for preparing oriental pilaf. Ground cumin is widely used by Turkic peoples in preparing meat dishes. Its seeds are part of the famous Indian spice mixtures garam masala and curry. In oriental bazaars you can find cumin seeds in three colors: amber (the most common), white and black. Black cumin ( Cuminum nigrum L.) is a relative of ordinary cumin. It grows wild in Iran and Kashmir. Compared to white cumin, black cumin fruits are smaller, more bitter in taste, with an earthy, heavy aroma that disappears only after heat treatment. This spice is especially characteristic of the cuisine of North India, where it is called kala jeera(black cumin) or even shahi jeera(imperial cumin), which indicates a special attitude towards it. Black cumin is added to curries, meat and rice dishes, and cheeses. In Russia there is no confusion with cumin and caraway seeds. Cumin is called cumin, cumin is called cumin. Zira is used quite rarely.

While caraway-based alcoholic drinks are typical for countries with temperate climates, anise alcohols are widely used in Mediterranean countries. And here the situation is the same as with caraway and cumin. Two different spices, common anise and star anise, are called by the same name - anise. Whereas in the kingdom of Flora these are far from relatives. If ordinary anise, like caraway, is from the family of umbelliferous plants, then star anise belongs to the Schisandra family. In everyday language, one is grass, the other is a tree or shrub. Moreover, common anise, or anis anise ( Pimpinella anisum), common in the plantation culture of Southern Europe, while star anise, or more correctly star anise ( Illicium verum Hook.f.), is an overseas product and does not grow in Europe. It is brought from East and Southeast Asia or North America. For a long time, until the 20th century, in Mediterranean countries, star anise was called Siberian anise, since it was brought from China by caravans through Siberia. In this regard, in old Rus' there was a very popular drink made with star anise - sbiten.

Southern Europe is the cradle of the grapevine. And where they make wine, they also produce distillates from grape pomace. This is how man is - he squeezes every last thing out of nature. Naturally, with the anise growing under their feet, the peasants evened out and covered the shortcomings in the taste of such distillates. This is how anise alcohol was born. Since those times, some countries have still preserved unique anise gastronomic specialties. Just look at the Greek sikamaidha from the island of Corfu! Sometimes it is called "fruit cheese". It is prepared from fresh figs by simmering for a long time in the juice of a small orange - kumquat, with a generous addition of anise seeds. The mass, boiled to a thick consistency, is formed into flat cakes and kept for some time, from several months to a year. And it really is a great addition to a cheese plate.

In modern times, with the development of trade, star anise began to replace anise. Moreover, the replacement of anise with star anise in alcohol was due to its brighter flavor and aroma characteristics. Like wine, “anise” alcoholic drinks quickly spread throughout the world. Today, almost all countries have their own types of such alcohols. Let us dwell on this in more detail and begin, rightfully, with Greece, the cradle of winemaking.

Ouzo is an alcoholic drink produced and distributed throughout Greece. The etymology of “ouzo” is legendary in the modern information space. The first is that someone once exported grape spirits flavored with anise from Greece to Marseille. The boxes had the inscription " uso Massalia" For some unknown reason, part of this phrase has become synonymous with the Greek strong alcoholic drink. The second legend is that the word “ouzo” comes from the Turkish “uzum”, which means grapes or bunch of grapes. The third hypothesis, the simplest and most realistic, is that in Greece the word “ouzo” refers to anise, which is an integral ingredient of this drink. In 1989, the name “ouzo” was registered as Greek, and an alcoholic drink with this name can only be produced in Greece.

Once upon a time, in ancient times, during the era of the Byzantine Empire, ouzo was prepared by distilling grape wine together with anise or followed by infusion with various herbs and seeds, where the main component was always anise. Today, ouzo is a mixture of ethyl alcohol of various origins with aromatic distillates of anise seed and (or) star anise fruit. According to the law, ouzo must contain at least 20% grape distillate.

If ouzo contains only a small part of grape distillate, then Greek tsipouro Made exclusively from grapes. The word "tsipuro" means "made from<виноградных>"squeeze." This type of drink is perhaps the most ancient in origin, and ouzo can be considered a variant of tsipouro. In different regions of Greece, this distillate is called differently, somewhere rakia, somewhere tsikoudia, etc.

Like ouzo, tsipouro is a product of protected designation and is controlled by origin; EU regulations have established the historical regions of its production - Crete, Thessaly, Macedonia and Tyrnavos ( Tsikoudia de Crete, Tsipouro de Thessalie, Tsipouro de Mac'doine, Tsipouro de Tyrnavos). Tsipouro must be obtained by mixing alcohols flavored by distillation or infusion with anise grains, sometimes fennel, as well as mastic obtained from the wood of the mastic tree and other aromatic raw materials. Distillation should be carried out in traditional copper stills with a volume of no more than 1000 liters. However, in many areas this drink is produced at home. These products come in a wide variety of flavors, and many Greeks prefer homemade tsipouro.

In October, Greek villages celebrate the start of distillation. It is called “kazanisma” - just like the distillation process itself ( kazanisma- from the word “boiler”). The holiday is held in the open air, near streams and rivulets. Wine (vinzo), obtained from grape marc, is placed together with a certain amount of grape pomace in a distillation kettle. Traditionally, copper boilers have a volume of 40 to 130 liters. They warm it over a fire made of cedar wood. The first distillation, “Chamko”, produces a strength of 25-35%. For the second distillation, a handful of salt and anise seeds are added to it. Tsipouro turns out strong, containing more than 50% alcohol; it is diluted with water, drunk and having fun.

Anise spirits and tinctures are also widespread in Spain. In all regions of the country they drink distillate of various strengths, prepared exclusively with anise seed. Anise infusion with sloe berries is very popular ( Prunus spinosa), so-called pacharan(Spanish) Pacharan, Basque Patxaran). Its name is controlled by origin. The original production areas of pacharan were Navarre and the Basque Country: the name of the drink comes from the Basque name for blackthorn - “ba" so ara" n" (Basque. baso aran, literally “wild plum”), but over time its production spread to some other regions of Spain. Industrial production began at the beginning of the 19th century: the first major producer in 1816 was the family company of Navara winemaker Ambrosio Velasco.

Pacharan is a hybrid of liqueur and anise liqueur. Technologically, the drink is a blend of sugar syrup, alcohol tincture of blackthorn berries, anise and, as a rule, small additions of various aromatic essences - most often fruit or vanilla, sometimes caramel. The maceration process lasts from one to eight months. In industrial production, the tincture is usually made in glass containers, but some small private producers retain the traditional method of production - in wooden barrels.

Depending on the sugar content, pacharan can be either sweet or dry. In its pure form, sloe-anise tincture has a dark red or brownish color. However, depending on the added aromatic essences, the drink can acquire a variety of colors and shades: pink, purple, blue, yellow, etc. The alcohol content of most pacharan varieties ranges from 20 to 30%. However, lighter varieties and even non-alcoholic pacharan are also produced, which retain the basic taste properties of a regular tincture.

In France the company Marie Brizard produces liqueur based on Andalusian anise " Anisette", quite famous not only in his country, but also abroad. The French range of anise drinks is perhaps the widest. They can be divided into two types: anise - a distilled strong drink, where the main, often the only flavoring component is anise and/or star anise, and pastis - a strong drink based on the composition of various aromatic plants with the dominance of anise or star anise.

In Italy and far beyond its borders, the anise liqueur “Sambuca” is famous. It is produced on the basis of star anise. The classic version is colorless, with a pronounced aroma of star anise, strength 38-40%. At the same time, there are dark and even red varieties of sambuca, due to the addition of infusions of various herbs and elderberries.

The name "sambuca" is similar to the generic name of black elderberry - Sambucus nigra. And the main version is that to harmonize the anise aroma, an extract from berries or elderberry flowers is added to sambuca. However, the largest producer of sambuca, the Molinari company, claims that elderberry has nothing to do with either the name or the contents of the drink. The first liqueur with the name “Sambuca” appeared in 1851.

In Turkey, an aniseed strong alcoholic drink is called raki (Raki) and is considered national. It is prepared on the basis of grape alcohol and, most often, star anise. There may be additions of aromatic alcohols of rose petals, figs, dates, etc. The strength of this drink is from 40 to 50°. Raki is aged in oak barrels for at least one month before bottling. Similar drinks are made in North Africa and the Middle East, where it may be called arak.

Almost every country in the Old World has strong alcoholic drinks made with anise and similar spices. They are used in several standard ways. First of all, as an aperitif, from small glasses well chilled or diluted with cold water or with ice from tall glasses. As a digestif in pure form with coffee or in coffee, as part of various cocktails. One of them, the most original, is worth saying in more detail. “Con la mosca” - a cocktail “with a fly”. Italians consider it their national treasure. Take a small glass with ice, pour sambuca into it and put one or two coffee beans. The mixture is set on fire, and under the influence of temperature, a coffee bean begins to run and crackle slightly on its surface, pretending to be a fly trying to fly up. Soon a pronounced aroma of coffee and star anise appears. After the fire goes out, the cocktail is consumed through a straw or from another glass. Bartenders, as a rule, make a whole show out of this with a continuation. But we have a different task.

The popularity of star anise-anise spirits in Europe and Asia is extremely high, as is the volume of their consumption. For example, in some regions of the south of France a person drinks one liter of drink a day! What could such popularity be based on? Most likely, there are two reasons for this. The first is that the substances of cumin, anise, and star anise extracted into the drink are very friendly to the stomach. They both stimulate appetite and protect the intestines from overload, facilitating the digestion of food in every possible way. Secondly, these drinks are a very good refrigerator for the body. They are always very useful in hot weather conditions. No matter how strange it may sound, if you are hot, if your body is wet from sweat, drink a glass of anise, pure or diluted with water, and your body will immediately be transformed, so much so that you will be surprised by such a contrast. So it turns out: where it’s hot, they cool, where or when it’s cool, they’re an aperitif, and with a tightly packed stomach, any bad weather can be easily tolerated.

This is what it is, the Kümmell family!

Dorofeev Pavel/ Date: 2016-05-29 at 3:16 Heading: no comments

Caraway vodka recipe

Glad to see you again on my blog! Well, have you run out of supplies and are you looking for something new? You're just in time. Today I will share with you an interesting drink. So, meet – Caraway vodka, recipe from Pavel Dorofeev.

The recipe is very simple, but the drink turns out beyond all praise. Although, the recipe I named was not entirely correct. Today we will prepare caraway tincture, not vodka. Vodka is obtained by distillation, and not everyone has a moonshine still. That's why today I'm sharing a recipe that doesn't require any special equipment. For the general public, so to speak.

Ingredients

• vodka – 0.5 l
• cumin - 2.5 g (about 1 tsp)
• coriander – 1 g (about ½ tsp)

Recipe

Useful properties of tincture

Cumin has good anti-inflammatory properties. It is used as an antidepressant for insomnia, increased irritability and excitability. Also used to prevent prostatitis.

Coriander promotes the formation of gastric juice and improves digestion. Therefore, the tincture will help get rid of heaviness in the stomach after a heavy dinner. An interesting fact is that coriander contains even more vitamin C than lemon.

My impression of the tincture

The tincture has a pleasant straw color. The aroma is soft, unobtrusive. The taste is original, with a bitterness. Overall the drink is not bad, but I like cumin better in combination with anise.

That's all for me. When you try the drink, be sure to write down your impressions in the comments. Also, don’t forget to subscribe to new articles. Bye everyone!

Best regards, Pavel Dorofeev.