THE PLANTS OF PROVENCE

ARMOISE

This is a vivacious dark green plant, dedicated in antiquity to the Goddess of the Hunt.

Armoise helps with blood circulation. Mistral, the greatest Provencal poet of the 19th century used this proverb: "If you know the virtue of armoise, you will garnish the hem of your shirt with it."

Armoise is harvested when it first begins to flower, at the end of June, or beginning of July. It grows in dry, sunny areas.

Armoise was often considered a magical herb which was used in tea and also in wine. For making pastis, it was mixed with alcohol.

The armoise used in Forcalquier Pastis is dark green and has a subtle degree of bitterness common to quality aperitifs.

CENTAURY

This tonic, bitter plant was, according to legend, discovered by the centaur Chiron and used to heal a wound caused by an arrow of Hercules'.

It grows in the chalky areas of fallow land and blooms throughout the summer with small pink or white flowers.

It is called "the fever herb," because, in the gentian family, centaury has tonic as well as aperitive attributes.

Often associated with armoise, the mix of the two complimentary plants enhances the aperitive qualities and refreshes the pastis.

SAGE

Origionally from west Asia, sage is well acclimated to Meditteranean soil, especially in Haute-Provence.

Some old people still make "l'eau de sauge" by mixing sage flowers with alcohol. It is also known to prevent seizures.

It's the sacred herb, and the powerful, raw scent of basalm announces its unmatched qualities. It is harvested at daybreak on Saint John's Day (before the sun can touch it), on the dry and stony hills of our region.

Sage, by its power, gives the pastis its bouquet and pleasant aftertaste.

THE PLANTS OF SOUTH AMERICA

TONKA BEAN

Tonka is a plant from the rain forests of South America which is today cultivated in the Para region of Brazil.

We use the seeds of the tonka which are like beans (hence, the name). They seem like big black beans with thick skins which have been crushed.

The bean is distilled to produce an alcohol extract. The scent is very strong, and it is used for aromatizing tobacco. The natives take it to ease coughing.

With a very pronounced taste, the tonka bean reinforces the bouquet of Forcalquier Pastis and brings a slight, exotic taste of tobacco.

THE SPICES OF THE MOLUCCAS

NUTMEG

Originating in the Eastern Moluccas, this spice is the kernel and the nut of fruits. As for the mace, it is the tegument of the seed. Nutmeg was known to the ancient world, and it has been found in Egyptian tombs. Around the 13th century the Arabs began to sell it in the Middle East and Mediterranean.

The nutmeg plant is a tree fifteen meters high. Its bark is thick, green and glossy. The fruit, 6 to 9 meters in circumference, is fleshy and is opened by two vulvas which release the seeds.

It is necessary to break the shell and the seed to extract the nutmeg. While drying, the nuts loose 25 percent of their weight. It is the nut which is distilled.

A pinch of nutmeg adds a little nuance and participates in the equilibrium of Forcalquier Pastis.

CLOVE

This plant is from the Moluccas. The clove is in fact the dried flower bud of the tree. The clove plant is a small tree of 12 to 15 meters which can live for 150 years. It blooms twice a year, from July to September and from November to January.

The flower buds are harvested when they reach the proper size, and when the color is a very pronounced pink.

The spice must be very dry and of a good size. To accomplish this, the cloves are laid on mats in the sun for five days.

The clove is often used in cooking for taste and to ease digestion. It is also used to scent some liquors.

The clove brings a sharp flowery note which is first sensed by the nose. It gives the pastis its typical odor.

THE SPICES OF CHINA

ANIS ETOILE

This spice comes from China and Vietnam. There are several types of anis (green anis, fennel...), but of all of them, anis etoile is the finest and most noble.

This spice has been known and cultivated for a long time. Fourteen centuries before Jesus Christ, anis is mentioned as being used in sacred rites in honor of the Goddess Athos.

In 8th century Europe, anis etoile became a trading commodity. Caravans came from China to Alexandria - a path which is still called today "the route of anis." From Alexandria, the precious grains were shipped to Genoa and Marseilles.

The grain of anis etoile has always had substantial commercial value. Sometimes frauds would fake or cut it. To halt this traffic, King Saint Louis created the order of the Anysetiers of the King, whose mission was to guarantee the quality of anis etoile.

At Forcalquier, while making the pastis, we only use the essence of badiane taken from the anis etoile. The quality of the badiane allows us to obtain the savor and finesse necessary for an ideal marriage of the Provencal plants.

The essence of bandiane is taken as a pure concentrate from the anis etoile. It has the interesting trait of turning solid when the temperature dips below 20°C.

This trait appears elsewhere in the pastis, so even at a weak concentration it can become grainy when the temperature is below 10°C.

Some advice: don't keep the pastis in the refrigerator or put ice cubes directly into undiluted pastis.

THE SPICES OF INDIA

CARDAMOME

It can be found naturally in the rain forests of Malabar between 500 and 1500 meters, especially on Mount Cardamon in the Kirala.

The Assyrians regarded this spice very highly, and it was reserved for dieties.

Cardamome is an annual plant who's pores resemble those of reeds. Its rhizomes are large and gnarled. It flowers from April until August. Its seeds are enclosed in a spindle-shaped capsule the size of nutmeg.

Cardamome is used in the Middle East for aromatizing tea and coffee. Muslims consider it to be an aphrodisiac, and it is used to aromatize wines in Scandinavian countries.

Cardamome brings to the pastis a mellow blend.

BLACK PEPPER AND WHITE PEPPER

Origionally from the East Indies, they were soon brought to other tropical areas for cultivation.

Pepper was probably the most saught after spice in Europe. Because of this, it was very expensive, and was sometimes used for money in place of gold. In Aix-en-Provence, the archbishop Bertrand de Nove in 1143 imposed a tax on the Jews of the city which required them to pay two pounds of pepper per year.

Black pepper is a shrub with fiberous roots which can grow as long as two meters, and which are necessary to support the climbing stems of the plant. The fruit is a small round berry, red at maturity, which then blackens and dries up.

To obtain white pepper, it is necessary to let the seeds ripen for a long time and then soak them in hot water.

In antiquity, pepper was considered to be a tonic, and it is still used daily in cooking. It brings to the pastis a final spicy taste, which is especially noticeable if you lick your lips after tasting.

THE PLANTS OF EQUATORIAL AFRICA

MANIGUETTE

This plant has its origins in the west of Equatorial Africa, but over the years its origin has been ignored and it has been called "seed of Paradise."

This spice was known to the Greeks and Romans, and in the 14th century it began to enjoy considerable success. Caravans carried it from Tripoli to the port of Marseilles.

Maniguette releases a strong aromatic odor and has a strong flavor. It has been used as a stimulant and diuretic.

In Africa, it is used to fight snake venom. During the Renaissance, it was cited in the culinary works of de Taillevent as flavoring sauces, soups, and meats.

Maniguette associates perfectly with the peppery flavors and brings a refreshing aromatic persistance to the pastis.

THE SPICES OF SRI LANKA

CINNAMON

This is possible the most ancient of spices. Used since the dawn of time in India and China, it was brought to the Mediterranean region by the Arabs.

In Sri Lanka, the cinnamon plant is a tree of 10 to 15 meters with a trunk 40 to 50 meters in circumference. Its leaves release a very characteristic spicy smell.

It grows in an equitorial climate and prefers indirect light. The husking of the bark takes place during the rainy season.

The bark is taken from the trunk in a circular and longitudinal fashion. It's in the internal part of the bark where the aromatic cells are found.

The husking of the bark produces ribbons. The day after the harvest, the ribbons are scraped.

Next, the ribbons are cut every 30 centimeters and left to dry in the sun for two or three days. The ribbons are then rolled into tubes called "quills."

In antiquity, cinnamon was used for making oils, wines and ointments. Arabs also used it to scent wine.

Cinnamon brings an exotic flavor and fullness to our Pastis, while softening the edge of the peppery spices.