Roman Absinthe is an herb with a unique bitter flavour, the undisputed star of many preparations in the beverage industry. Thanks to its aromatic and functional properties, it is a key ingredient in bitters, mocktails and other innovative formulations. Its versatility has made it a symbol among bittering herbs, prized for its digestive and thirst-quenching character.
Family
Compositae
Origin
BULGARIA – MACEDONIA – POLAND – SERBIA
Active ingredients and characteristics
Roman Absinthe contains a rich complex of natural compounds, including:
• α/β-Tujone
• Azulenes, Bisabolene, Cadinene, Camphene, Sabinene, Pinene, Fellandrene
• Sesquiterpene lactones (Absinthine, Artabisin, Artemetine, Anabsinthine, Arabisin, Artabsinoids A-B-C-D)
• Matricin, Artemoline, Phenolic acids
• Lignans and Coumarins
These components contribute to its unmistakable aromatic profile and functional properties that enhance its use in culinary tradition and innovation.
Historical curiosities: the ‘Green Fairy
Roman Absinthe is closely linked to the legendary liqueur ‘Absinthe’, known as ‘Fée verte’ (Green Fairy) in 19th century period in France. The phenomenon of ‘Absinthe’, attributed to thujone, was actually aggravated by alcoholism and the presence of toxic salts, such as copper and ammonium, due to the rudimentary distillation processes of the time. Today, thanks to modern techniques and quality control, absinthe is safely enjoyed, preserving its charm without risk.
Uses and precautions
Roman Absinthe is known to support digestive function and promote the elimination of intestinal gas. Historically, it has been used as a natural regulator in women’s cycles. However, consumption must be moderate and conscious, as:
• May interfere with anticonvulsant drugs.
• It is not recommended during pregnancy and lactation.
• It should not be combined with drug therapies without proper counselling.
