The herbs & the spices

THE WORLD IN THE BOTTLE

In the preparation of vermouth the most disparate parts of the plant are used.  We can find FLOWERS (for example, sambuco (1), chamomile (2), lavender); BUDS (eg. Cloves); FLORAL ORGANS (eg saffron); DRIED FRUITS (eg coriander, star anise); CARONI FRUITS (eg vanilla); PEALS (eg orange); SEEDS (eg nutmeg); BARKS (eg. China, cinnamon); LEAVES (eg melissa); ROOTS (eg. Rhubarb, gentian)