Angostura (flavouring)

Angostura is a concentrated flavouring for food and beverage made of herbs and spices. It is used to flavour foods and drinks.

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The recipe was developed in 1824 by Dr. J.G.B. Siegert, a Surgeon General in Simon Bolivar's army in Venezuela. He used it to improve appetite and digestive well-being of the soldiers. The word "Angostura" came from the town in Venezuela where Dr. Siegert was based.

Related Topics:
1824 - Simon Bolivar - Venezuela

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See also: Angostura ™ Bitters

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Angostura, or Cusparia, is a flavoring prepared from oil distilled from the bitter, aromatic bark of either of two South American trees, Galipea officinalis or Cusparia trifoliata. Angostura is an additive in medicines, liqueurs, and bitters. Angostura is the main ingredient in the swanky alcohol, Angostura Bitters, the largest rum producing company in Trinidad and Tobago. The company maintains that four tablespoons of Angostura Bitters will help cure flatulence. Alcohol containing Angostura yields an alcohol content of 40 percent normally. In the 1820's Angostura was specifically used to cure fevers, dyspepsia, and hysteria, most frequently taken after pooping diahrea :).

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