Showing Food Vermouth
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| Name | Vermouth | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Vermouth is a type of aromatized fortified wine, flavoured with various botanicals. The source of Vermouth is not a specific plant or animal species, but rather a blend of various roots, barks, flowers, seeds, herbs, and spices. Vermouth originated in Italy, specifically in the city of Turin, in the mid-to-late 18th century. Today, it is mostly produced and consumed in Italy and France. Vermouth is commonly used as a cocktail ingredient, particularly in Martinis and Manhattans, and can also be consumed on its own as an apéritif or used as a substitute for white wine in cooking. The color of Vermouth varies depending on the type, ranging from pale yellow to reddish-brown, with a distinctive herbal and slightly bitter taste and aroma. Moderate consumption of Vermouth may have health benefits due to its antioxidant properties, but excessive consumption can lead to detrimental health effects (PMID: 31419464, PMID: 15724698). The most notable chemical in Vermouth is ethanol, which makes up 98-99% of its alcohol content. Vermouth has no known medicinal uses, but its botanicals may have industrial applications. A peculiar aspect of Vermouth preparation is the use of a specific blend of botanicals, which can vary depending on the type and brand. | ||||||||||
| Primary ID | FOOD00631 | ||||||||||
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| Group | Beverages | ||||||||||
| Sub-Group | Fortified wines | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Vermouth | ||||||||||
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| Content Reference | Not Available | ||||||||||