Balm

Balm is a concentrated alcohol infusion based on roots and herbs. The strength of this vegetable drink reaches 40-45%. Almost all balms are used in medicine, and not in the gastronomic industry. They are sold in dense ceramic bottles that protect the liquid from ultraviolet rays and air. Minimum concentrations of balm are added to alcoholic cocktails, pastries, snacks or main dishes. It is important not to overdo it with a portion of the balm, otherwise the dish will take on a characteristic “medicinal” aftertaste.

What you need to know about the balm, in what recipes will it be appropriate, what is the significance of this drink for the alcohol card and as a medicine?

General product characteristics

Balm – alcohol tincture based on one or more medicinal herbs ^[1]. Animal ingredients are added to some varieties of balm (for example, deer antlers or bee honey). The product is classified as strong alcoholic beverages, since the alcohol concentration in it is 40-45% ^[2]. The liquid has a specific “balsamic” taste, which consists of aromatic oils, herbs and seeds. There are more than 40 ingredients in classic balm recipes. Harmoniously combining a dozen different medicinal herbs, seeds and roots is quite difficult, so the recipe for the drink is usually kept secret.

The assortment and production volumes of herbal medicinal drinks are minimal. One does not like the pronounced concentrated taste of alcohol, while others doubt its medicinal abilities and prefer traditional medicines. As you know, demand creates supply, so balm occupies a small segment of the market.

Etymological note: the term migrated to Russian from German. The German word “das Balsam” has come a long way from the Latin “Balsamum” and the Greek “βάλσαμον”, which were borrowed from an Arabic source.

Historical information

There are several versions of the origin of the balm. One of them is closely intertwined with the life of the pagans. It is believed that the prototype of the modern alcohol liquid is “suriya”. This is an ancient pagan drink, which was made by witches and magi from special medicinal herbs. However, this version is refuted by reliable historical facts. Highly concentrated drinks based on alcohol and herbal ingredients appeared in Rus’ much later.

The history of balms began only in the middle of the 1752th century. At this time, the Riga pharmacist Abraham Kunze created his “miracle balm”. The pharmacist took the old recipes of herbal tinctures as a basis. He slightly improved the recipe, searched for harmonious combinations of medicinal plants for a long time, after which he created the perfect combination of taste, strength and useful properties. The balm received an autobiographical name – “Kunze”. In XNUMX, the medicinal liquid was presented to Empress Catherine II. Catherine appreciated the balm at its true worth and ordered to make it on an industrial scale.

Later, Kunze was transformed into Riga Black Balsam, although its recipe remained practically unchanged. A more modern version of the balm appeared in 1874 thanks to the efforts of the Riga industrialist Albert Wolfschmidt. A few years later (in 1900) the famous Latvijas Balzams factory was built. ^[3]. In 1939, the production of the Riga Balsam was completely suspended: the family, which took over the production and kept the recipe for the product, left for Germany.

Soviet technologists tried to restore the lost recipe. In search, they turned to folk recipes and created several completely new variations of the medicinal alcohol liquid. ^[4]. In 1950, the traditional recipe was restored, and dozens of varieties of balm were launched into industrial circulation. The quality of previously unknown balms was called into question, but the traditional Riga balm accounted for the largest part of sales.

Known product varieties:

• Riga black ^[5];
• Ussuri
• Bittner’s balm;
• “Unique”;
• Fernet Stoke;
• “Krasnaya Polyana”;
• Becherovka
• Fernet Branca.

Useful properties of an alcoholic drink

This alcohol infusion is a real storehouse of useful substances. It contains organic acids, vitamins, minerals, proteins, fats, carbohydrates and tannins from medicinal herbs. ^[6]. Balm is considered a kind of herbal energy. It helps to relieve fatigue, harmonize the work of the body during intense physical and mental stress. Sometimes the liquid is consumed as an aperitif to increase salivation and appetite before the main meal.

As a prophylaxis of viral and infectious diseases, alcoholic infusion is used along with tea or honey. A few spoons are enough to strengthen the immune system, enhance the secretion of sweat and expectoration of sputum from the bronchi.

In traditional medical practice, balm is not used, but in folk medicine, balm is considered one of the most effective organic medicines. With its help, they protect the body from gallstone disease, soothe and strengthen the nervous and cardiovascular systems, improve the functioning of the gastrointestinal tract and harmonize metabolic processes. ^[7].

Some varieties of balm help get rid of sleep disorders, hyperexcitability and lack of energy. ^[8]. Often, the drink is prescribed for the postoperative period in order to reduce the burden on the body and help it restore its usual level of functionality.

As a preventive measure, this herbal alcohol infusion is prescribed for:

• gastritis;
• peptic ulcer disease;
• dyskinesia;
• bowel disorders;
• muscle pain and weakness in the joints;
• low protective properties of the immune system;
• acute respiratory diseases, tonsillitis.

The recommended preventive dose for a healthy adult is 20-30 milliliters of alcohol per day. Before you start using it for medicinal purposes, it is better to consult a doctor so as not to harm the body.

Possible harm to herbal tincture

The composition of the drink can include more than 40 components. Before use, it is important to make sure that you are not allergic to any of the components of the balm, otherwise the consequences of varying severity cannot be avoided.

The main rule – do not abuse the tincture ^[9]. If you drink it for medicinal or prophylactic purposes, then be sure to consult a doctor. If you drink it for pleasure, then be guided by your own feelings or simply trust an experienced bartender.

Alcohol is prohibited for pregnant and lactating women, adolescents under 18 years of age, and adults with kidney / liver failure.

Features of composition

Balm is most often a multi-component drink. Almost all of its ingredients are of plant origin, so it is quite difficult to choose the most harmonious composition: there are too many pronounced tastes and aromas.

Balsam is called not only a multi-component drink, but also its individual components. Aromatic resin from certain types of trees or dense vegetable oils are called this term. The specificity of the drink determines its composition, and that, in turn, benefits. What is most often added to balms?

The use of the drink in cooking

Balm can be used in all recipes that contain alcohol. Most often, these aromatic alcohol liquids are added to marinades, sauces, gravies, liquids for baking, frying, stewing and grilling.

The balm goes well with meat and fish dishes, you can make a sauce or an excellent marinade from them. The main thing is to clearly monitor the dosage of alcohol, since not everyone will like its herbal-medicinal taste.

Also, this specific drink can be added to pastries – both sweet and salty. The balm is suitable not only for muffins or pies, but also for cold desserts. Traditional tiramisu and sabayon cream will sparkle with completely new facets thanks to herbal tincture. Start experimenting and turn familiar desserts and snacks into innovative gastronomic masterpieces. Another dish that can be diversified with alcohol tincture is soup. Alcohol should be added at the very end of cooking, and its concentration should be varied to taste.

How to drink balm as an alcoholic drink?

In the correct technique of using the balm, its special taste and enveloping effect on the receptors are hidden. The drink must be well chilled before drinking. The temperature at which the glass bottle of the balm is covered with an ice coating is considered ideal, and the structure of the drink becomes viscous and saturated. Alcohol must be poured into miniature glasses and drunk in small sips, enjoying each serving, disassembling it into its components. Vegetable alcohol does not need to be snacked: food will kill the perception and purity of taste, but a cigar will be an excellent companion for several glasses of balm.

Another common way to consume the drink is in combination with tea or coffee. A few spoons of balm (no more) will help to discover completely new facets of familiar drinks. In this case, you will avoid intoxication, but bring the body into tone and recharge with additional energy.

In the West, balsam is traditionally served with several varieties of alcohol. The client decides how to combine flavors, strength and textures. For example, you can pour a few drops of vegetable liquid into vodka to diversify its taste, or into whiskey to add new and bright accents.

Vegetable alcohol infusion is often added to cocktails. The most popular is Black Night Dancer. It is prepared on the basis of Riga black balsam, blackcurrant syrup, cola and a few drops of lemon juice. All ingredients are mixed in a shaker, poured into a special glass and decorated with cherries.

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