A tincture is an alcoholic extract of the active ingredients in a herb, made by soaking the dried or
fresh plant material in a mixture of alcohol and water
for two weeks and then straining the mix through a
wine press or jelly bag. Commercially produced
tinctures are usually made from ethyl alcohol. In some
countries this is readily available duty-free, but in
others the supply is strictly controlled by the authorities:
vodka makes a suitable alternative as it contains fewer
other flavorings than most alcohol. Standard herbal
tinctures usually contain 25 percent alcohol in water
(i.e. 1 fl oz/25ml of pure alcohol with 3fl oz/75ml of
water). This is a little weaker than most commercial
spirits (usually 37.5 percent alcohol), so the vodka will
need diluting with water (1 1/2pt/750ml of vodka to
3/4pt/375ml of water) to make the required strength.
Put 80z/200g of the dried herb into a large jar and
pour over 1 1/2pt/750ml of the alcohol/water mixture. If
using fresh herbs, then you need to use three times as
much (i.e. 1 1/2Ib/ 600g of fresh herb to 1 1/2pt/750ml of
liquid). Store in a cool place for two weeks, shaking the
mixture each day, then filter through a wine press or
cheesecloth bag. Store the tincture in clean, dark glass
containers. Tinctures will last for two years or more
without deterioration, although ayurvedic medicine
argues that they increase in potency with age.
Chinese remedies are generally dispensed by practitioners in separate bags containing enough dried herb for each dose. This is traditionally boiled in three cups of water in an earthenware or ceramic pot for 25-30 minutes until the liquid has reduced by half. The mix is then strained and taken in a single dose on an empty stomach in the morning. Sometimes the herbs need to be reheated in fresh water and then the two extractions are combined. The same herbs might be used for the following day's brew, depending on the exact mix: if it contains soluble ingredients, such as certain mineral salts, then a fresh prescription will be needed each day. The decoction (known as Tang (soup) ) is generally extremely dark brown and very strongly flavored. Chinese doses are much larger than those used by Western herbalists (often up to 3 1/2 Oz/90g ) and the resulting mix is usually rather unpleasant for Western palates.
Comments
Post a Comment