Absinthe

Absinthe, also known as wormwood in English, is a distilled alcoholic beverage made from the Artemisia absinthium plant, commonly called wormwood. Originating in Switzerland in the 18th century, absinthe quickly became popular in Europe, especially in France, where it was highly appreciated by artists and writers for its supposed stimulating effects and unique flavor.

In the culinary context, absinthe is not a common cooking ingredient, but it can be used in the preparation of cocktails and in some recipes to provide a very particular bitter and herbal touch. Its flavor is intense and characteristic, with notes of anise, herbs, and a marked bitterness, granting complexity and depth to drinks and certain experimental dishes.

From a nutritional point of view, absinthe is primarily an alcoholic beverage with digestive properties due to the wormwood, which has traditionally been used to stimulate appetite and improve digestion. However, its consumption should be moderate due to its high alcohol content and the presence of thujone, a compound that can be toxic in large quantities.

In Hispanic America, absinthe may also be known simply as wormwood or wormwood liqueur, although these terms may refer specifically to the plant or to other preparations with a similar flavor.