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Scent of quality

At Bauer, we believe that nature lies at the heart of everything we do. We have made it our mission to ensure excellence through our expertise, deep knowledge and extensive range of botanical products.

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Roman absinthe is a popular ingredient in Europe for making Vermouth, bitters and other spirits. The hypnotic and enveloping aroma of absinthe liqueurs is said to have inspired many artists and poets in the 19th century. The plant complex, which is rich in sesquiterpenes and amarotonic principles, helps in stimulating digestion and promotes hepatobiliary function.

Absinthe

Artemisia abstintium

An emerald-coloured crystalline exudate is obtained from the leaves of Aloe ferox. It is harvested sustainably in South Africa while observing the C.I.T.E.S. legislation, which was created to protect the conservation of this imposing succulent plant that characterises savannahs and cliffs. Aloe is an essential ingredient in the liqueur blends of some well-known bitters and digestives.

Aloe

Aloe ferox

Bitter orange trees grow in North Africa and on its Atlantic side. The fruits are recognised by their bright green, thin, and highly aromatic peel. The plant complex that characterises the essential oil extracted from the peel makes it favourable for digestion and bowel motility.

Bitter Orange

Citrus aurantium della cultivar bigaradia

We obtain this precious powder from the Persian cultivations of Isatis tinctoria. Traditionally used to dye textile fibres with shades that tend towards indigo, it is now increasingly popular as a sustainable solution in hair care products.

Black Henna

Isatis tinctoria

Cloves, i.e. the flower buds of Eugenia cariophyllata, are cultivated throughout the tropics for use as a spice in desserts, mulled wine and fine meats. Their essential oil is predominantly composed of Eugenol, a truly aromatic phenolic compound with antiseptic properties. It is also known as a starting material for synthetic vanillin production.

Cloves

Eugenia cariophyllata

Fennel achenes, i.e. the small fruits improperly called seeds, are traditionally used in herbal medicine. Fennel is a widely used herb in herbal teas and liqueurs due to its sweetness and carminative, anti-bloating, and beneficial digestive properties. In Italy, it is one of the most popular aromatic ingredients in breadsticks, taralli, and cured meat factories.

Fennel

Foeniculum dulce

The root of this plant is harvested in the Alps and is one of the most characteristic bitter notes found in mountain valley bitters and digestives. Its plant complex of bitter secoiridoids has been shown to promote digestion, liver, and biliary function.

Gentian

Gentiana lutea

The rhizomes of Zingiber officinale make one of the most commonly used spice in South-East Asia. Ginger’s spicy vibrancy, given by terpene compounds, enhances sauces, vegetables, and second courses. Additionally, ginger is available as candied in cubes or slices, which can serve as a snack to aid digestion and a remedy for motion sickness.

Ginger

Zingiber officinale

The underground parts of Panax ginseng are harvested in China. From the Chinese tradition, ginseng has been incorporated into modern food supplements and hot drinks for its tonic-adaptogenic properties that support mental well-being and promote regularity in times of change. Studies are also being carried out to explore its potential use as a prebiotic.

Ginseng

Panax ginseng

Juniper berries are actually arils, i.e. modified leaves which protect the seeds of some conifers. They are widely popular as they are high in resins and terpenes with balsamic effects. Juniper berries are often used as the main ingredient in Gins and other liqueurs, and are also used in perfumery for their strong and masculine scent.

Juniper

Juniperus communis

Originally from Europe and Central Asia, Glycyrrhiza glabra roots have the characteristic taste of Glycyrrhizic Acid, a glycoside up to 50 times sweeter than common sugar sucrose. It is traditionally used in the confectionery industry to sweeten herbal teas, drinks, and liqueurs. Liquorice has numerous benefits for digestion, joint mobility, and respiratory function, making it a valuable resource for the healthcare industry.

Liquorice

Glycicyrrhiza glabra

Mace, or the seed coat of nutmeg, which is native to the Maluku Islands, is the most valuable part of the nutmeg spice and is now widely grown in tropical regions. Its essential oil is used in various culinary preparations and is also a unique ingredient in perfumes. The aroma of nutmeg was highly sought after in the late 1700s in the West, as the European aristocrats believed that its essence was both alluring and aphrodisiac.

Mace

Myristica fragrans

The flowering tops of Filipendula ulmaria are rich in Salicylic Acid (a precursor to Acetylsalicylic Acid, whose trade name ‘Aspirin’ derived from the Latin for meadowsweet – spiraea ulmaria). Known for its anti-inflammatory and antipyretic properties, this herb is widely used for humans as well as for animal nutrition.

Meadowsweet

Filipendula ulmaria

As its name suggests, it belongs to the same genus as Cinchona calisaya, also known as Yellow Cinchona. The brick-red colour of the bark makes it easily distinguishable from other barks used in the liquor industry. It is also a great remedy for feverish and rheumatic conditions, just like Yellow Cinchona.

Red Cinchona

Cinchona succirubra

The rhizomes of selected Rheum palmatum var. tanguticum max plants are used to obtain beneficial extracts according to Traditional Chinese Medicine. In Europe, it is a popular flavouring ingredient in the liquor industry. It also has digestive, liver-protective and laxative properties.

Rhubarb

Rheum palmatum var. tanguticum max

Star anise, also known as Illicium verum, is a species native to Vietnam and China. Its seeds are commonly used as spices. It was introduced to Europe in the 17th century and is now mainly grown in southern China, Indochina and Japan. It should not be confused with the Japanese star anise, Illicium anisatum, which is highly toxic and not suitable for food use.

Star Anise

Illicium verum

Sweet orange trees are characteristic of the Mediterranean region. Their fruits have bright orange peels that are essential for spirits and mocktails to sip with appetisers before dinner. Aromatherapists appreciate oranges for their relaxing qualities, and cosmetic companies use them in smoothing, clarifying, and astringent skin toners.

Sweet Orange

Citrus aurantium var. dulce

The famous powder with warm yellow-orange tones that characterises many curry blends is obtained from the rhizomes of Curcuma longa. While the existing literature continues to delve deeper into its known virtues that are highly valued in Ayurveda, current studies are also focusing on its antioxidant effects and its use in prevention of modern diseases.

Turmeric

Curcuma longa

Cinchona calisaya is a native species of the Andes, which was introduced into Indonesia and other tropical regions after its beneficial qualities in fighting malaria were discovered. The bark of cinchona tree is also a source of quinine, a medication used to treat malarial fevers. The cinchona plant is also known for its role in improving sweat gland function, which can help relieve fever symptoms. Due to its high content of bitter compounds, it is highly valued in the liquor industry as an ingredient for digestives and chinato wines.

Yellow Cinchona

Cinchona calisaya

Naturally
Experts

More than a century of experience has enabled us to process raw materials for our partners in six different particle sizes – herbal tea-cut, sieved powder, coarse cut, fine cut, powder, and micronised powder. We have the flexibility to adjust our production processes to meet every specific need, develop new products and formulate innovative solutions. Our technicians are always available to our partners and are ready to listen, understand their specific needs, and work together to create products suitable for their intended use.