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The peel of the bitter orange, botanically known as the pericarp, makes an aromatic infusion that is beneficial for digestion. The cut pericarp makes a bitter-tasting infusion, considered useful as a tonic and to promote the elimination of intestinal gas.
Ingredients: Bitter orange pericarp Botanical name: Citrus aurantium var. amara L. Origin: Tunisia
The bergamot peels cut for herbal tea are obtained from the peel of the fruit, carefully dried and cut to facilitate a perfect infusion. They release an intense, fresh and citrusy aroma, typical of bergamot, making them ideal for herbal teas, infusions and aromatic blends. Traditionally used for their refined aromatic profile, they are also appreciated for herbal preparations and natural drinks with a balanced and fragrant taste.
The cinchona bark is used in the form of an infusion or as a decoction, for its purifying and digestive properties, promoting intestinal well-being. It is useful in case of muscle cramps and to relieve feverish pains. Furthermore, the bark is used for the preparation of various aperitifs or liqueurs, having a characteristic bitter taste.
Ingredients: China Bark Botanical name: cinchona succirubra Origin: Indonesia
