Bitters have a rich history

Of all the herbs in common use, bitters have the most storied history.

The Germans swear by them to aid in digestion. Author Ernest Hemingway famously used them mixed with Vermouth.

According to the University of California’s Berkeley Wellness letter, the term bitters would traditionally describe an alcohol-based extract of leaves, flowers, bark, or roots of bitter-tasting plants. Two of the most famous bitters, Angostura and Peychaud’s, date back to the 1800s and are a frequent addition to cocktails. In modern days, bitters are classified as herbal supplements and are typically taken by the dropper as a remedy for digestive issues.

Many believe that the bitter taste helps trigger taste receptors in the mouth, which in turn help increase production of saliva, stomach and pancreatic enzymes, bile, and gastrointestinal hormones, according to Wellness.

Germany’s version of the FDA has approved bitters as a treatment for relieving gas and nausea and for appetite promotion.

However, there is some research that suggests bitters could be harmful to those with acid reflux or ulcers and can interfere with some medications. Some theorize that a particular variety, gentian bitters, might lower blood pressure as well.