Pernod: what you need to know and the difference between Pastis
Pernod (Pernod) - is a 40% aperitif with anise flavor originating from France.
Interestingly, due to the content of anise and other herbs that give the liquor a grassy color and unusual flavor, it is often confused with absinthe.
What you need to know about Pernod
Why it is confused with absinthe
The first real one classic absinthe Pernod, was launched in 1792 by a French doctor who used the formula as a medicine for his patients.
Then, after the ban on absinthe in 1915, Pernod released a new version of the drink, without the hallucinogenic substance called thujone, which is still produced to this day.
The original Pernod had a strength of 65-75%
And of course, the notorious thujone, which is obtained from bitter wormwood.
The characteristic aroma of the drink
Created by combining star anise, fennel and 14 aromatic herbs, including chamomile, coriander and veronica.
Where it is sold
Pernod is now distributed in more than 170 countries and is one of the world's best-selling anise-flavored beverages.
The difference between Pastis and Pernod
In France, the vast majority of anise spirits are grouped under the general name "Pastis", which is a complex but subtle combination of anise and licorice obtained by maceration.
Pernod is produced by distillation and contains only a hint of licorice, which provides a lighter flavor, making it extremely versatile for cooking.
Cooking with Pernod
Pernod is widely used by chefs around the world for its ability to flavor food without suppressing its natural taste, as well as a savory culinary ingredient for various dishes.
The drink is known to improve the taste of vegetables, flavor any dish with a subtle hint of herbs, and add the perfect combination of sweetness and spices to dessert.
Pernod is recommended to be added at the end of the cooking process to get the best flavor.
Update: 06.08.2019
Category: Liqueurs and Tinctures