Vodka (Polish: wódka [?vutka], Russian: ????? [?votk?]) is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. Traditionally, vodka is made by the distillation of fermented cereal grains or potatoes, though some modern brands use other substances, such as fruits or sugar.
Since the 1890s, the standard Polish, Russian, Belarusian, Ukrainian, Estonian, Latvian, Lithuanian and Czech vodkas are 40% alcohol by volume ABV (80 US proof), a percentage that is widely misattributed to Dmitri Mendeleev. The European Union has established a minimum of 37.5% ABV for any "European vodka" to be named as such. Products sold as "vodka" in the United States must have a minimum alcohol content of 40%. Even with these loose restrictions, most vodka sold contains 40% ABV. For homemade vodkas and distilled beverages referred to as "moonshine", see moonshine by country.
Vodka is traditionally drunk neat (not mixed with any water, ice, or other mixer), though it is often served chilled in the vodka belt countries (Belarus, Estonia, Finland, Iceland, Latvia, Lithuania, Norway, Poland, Russia, Sweden, Ukraine). It is also commonly used in cocktails and mixed drinks, such as the vodka martini, Cosmopolitan, vodka tonic, Screwdriver, Greyhound, Black or White Russian, Moscow Mule, and Bloody Mary.
Artemisia absinthium (absinthe, absinthium, absinthe wormwood, wormwood) is a species of Artemisia, native to temperate regions of Eurasia and Northern Africa and widely naturalized in Canada and the northern United States. It is grown as an ornamental plant and is used as an ingredient in the spirit absinthe as well as some other alcoholic drinks.
Anise (/??n?s/; Pimpinella anisum), also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and licorice.
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.
It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.
Fennel is used as a food plant by the larvae of some Lepidoptera species including the mouse moth and the anise swallowtail.
Cardamom (/?k??rd?m?m/), sometimes Cardamon or Cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India (the largest producer until the late 20th century), Pakistan, Bangladesh, Bhutan, Indonesia and Nepal. They are recognised by their small seed pods: triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.
The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000 that country had become the biggest producer and exporter of cardamom in the world, followed by India. Some other countries, such as Sri Lanka, have also begun to cultivate it.
Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron.
Coriander (UK /?k?r???nd?/; US /?k??ri??nd?r/ or /?k??ri??nd?r/; Coriandrum sativum), also known as cilantro (/s??l??ntro?/) or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Angelica archangelica, commonly known as garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the Apiaceae family, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty. Synonyms include Archangelica officinalis Hoffm., and Archangelica officinalis var. himalaica C.B.Clarke.
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