Angostura trifoliata
Oxford Food & Nutrition Dictionary:
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Angostura
The best known of the bitters, widely used in cocktails; a secret blend of herbs and spices, including the bitter aromatic bark of either of two trees of the orange family (Galipea officinalis, Cusparia felorifuga). Invented in 1818 by DrSiegert in the town of Angostura (now Ciudad Bolivar) in Venezuela, originally as a medicine, and now made in Trinidad. A few drops of Angostura in gin makes a ‘pink gin’.
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Angostura trifoliata
| Angostura trifoliata | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Angostura |
| Species: | A. trifoliata |
| Binomial name | |
| Angostura trifoliata (Willd.) T.S.Elias |
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| Synonyms | |
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Angostura trifoliata is a medicinal plant native to South America. Its bark is commonly misconstrued as being used in Angostura brand bitters which is named after the town in Venezuela.
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Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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