The principal ingredient in the legendary liqueur Absinthe, wormwoods use dates back to before 1600 BC. While utilized historically as a beverage ingredient, the FDA advises against the internal consumption of wormwood due to the substance thujone. Though wormwood is still found in the production of Vermouth & Campari,the spice in the liqeurs is a variety other than Artemisia absinthium.
Most commonly associated with spiced ales and Belgian styles, especially Wits and Saisons. Provides a zesty, citrus flavor and most commonly used in conjunction with orange peel. Must be crushed prior to introduction in the boil.
Common component of dark spiced ales and used in conjunction with nutmeg, orange peel or allspice to provide the coziness associated with winter warmers and holiday ales. Cinnamon is also also found in recipes for ciders, sodas, coffees and teas.
Cardamom is found in many Belgian style ales and often in combination with orange peel and coriander, providing cola like flavor to finished beers. In Mead making, Cardomom supplies an astringent drying quality to metheglin.