Sarsi (Sarsaparilla) – Herb
The root of a winding perennial from Central America entered the history of European phytotherapy in the 16th century. Since then, it's gained the reputation of a warrior. Give Sarsi a chance. Not only does it have a very pleasant, sweet taste and vanilla scent, but it helps digestion, respiration and it's anti-inflammatory.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 15. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 15. 10. | 4,90 € |
Ingredients
100 % SMILAX OFFICINALISBrew & Taste
Sarsi brew has a very pleasant vanilla-like aroma. It's often used to perfume wardrobes and dressing rooms. The taste is sweetish, the color of the drink is golden.
Origins
Smilax officinalis, Sarsi, Sarsaparilla... these are all names of a plant that makes its home in the tropical rainforests of Central and South America and Asia. Smilax is a winding perennial plant that grows up to 30m and whose root has a number of remarkable properties.
The Smilax family includes 300-350 species, some of which are endemic. The vast majority are very tolerant of environmental conditions and are able to overgrow large areas with their rhizomes within a few years. The leaves have an interesting shape resembling peppers. The red berries of Smilax are an important food for birds. The nectar of its greenish flowers is important for butterflies and moths.
From the forests and inaccessible lowlands, Smilax reached the European public in the 16th century. The benefits of consuming Smilax were described around 1569 by the Persian scholar Imad al-Din Mahmud ibn Mas'ud Shirazi. Subsequent scientific research and medical studies have shown that Smilax root has a much wider range of uses.
Outside of traditional herbal medicine, Smilax is added to beer, for example, because it increases its foaminess. It is also used in the Cuban drink Pru, soups, stews and in Chinese desserts. In Beijing, the root is used to make snacks or stuffed pancakes. The young shoots of the plant are said to taste like asparagus and are eaten raw or cooked.
Benefits of ingredients:
Herb packaging preview
We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.
Preparation
boil
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10 minutes
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1 tablespoon for 1000 ml
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Instructions for preparation
Pour 1l of water per 1 tablespoon of herbs.
Bring to a boil and cook for 10 minutes.
Strain and serve in small cups.
Optionally flavor with honey.
It is recommended to follow the procedure for 3 weeks with 1 week breaks in-between.
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