ArticleJournal of ethnobiology and ethnomedicine2019
Plants in alcoholic beverages on the Croatian islands, with special reference to rakija travarica.
Article in Journal of ethnobiology and ethnomedicine, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 42 citations in OpenAlex.
- Legendary fermented herbs: an ethnobotanical study of the traditional fermentation starter of the Chuanqing people in Northwestern Guizhou, China.Journal of ethnobiology and ethnomedicine · 2024Article
- Wild Edible Plants Used in Dalmatian Zagora (Croatia).Plants (Basel, Switzerland) · 2024Article
- Ethnobotanical and ethnomedicinal research into medicinal plants in the Mt Stara Planina region (south-eastern Serbia, Western Balkans).Journal of ethnobiology and ethnomedicine · 2024Article
- Turmeric and Cumin Instead of Stock Cubes: An Internet Survey of Spices and Culinary Herbs Used in Poland Compared with Historical Cookbooks and Herbals.Plants (Basel, Switzerland) · 2023Article
- Antioxidant Capacity of Herzegovinian Wildflowers Evaluated by UV-VIS and Cyclic Voltammetry Analysis.Molecules (Basel, Switzerland) · 2022Article
- Green Christmas: bryophytes as ornamentals in Croatian traditional nativity scenes.Journal of ethnobiology and ethnomedicine · 2022Article
- Insular Pharmacopoeias: Ethnobotanical Characteristics of Medicinal Plants Used on the Adriatic Islands.Frontiers in pharmacology · 2021Article
- Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach.Journal of ethnobiology and ethnomedicine · 2020Article
Corrections and comments
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Authors and funding
4 authors at 4 institutions in 2 countries.
Funding
Abstract
backgroundThis paper aims to record the species used for flavouring and making alcoholic drinks, mainly rakija, on the islands of the Adriatic (Croatia).
methodsOur data comes from 295 interviews performed on 36 islands, in both the Dalmatian and Kvarner areas of the Adriatic.
resultsAltogether, 114 species are used-46% from wild locations only, 15% both wild and cultivated, 38% only cultivated and two species are imported. The most common local alcohol is wine, made without spices, but grape pomace distillate is often flavoured with single or mixed species. The mix is called travarica. The most commonly used species are Foeniculum vulgare Mill., Myrtus communis L., Salvia officinalis L., Ruta graveolens L., Juniperus oxycedrus L., Ceratonia siliqua L., Juglans regia L., Citrus spp., Ficus carica L., Laurus nobilis L., Rosmarinus officinalis L., Artemisia absinthium L., Rosa centifolia L., Mentha × piperita L. and M. spicata L. Unfortunately, the widespread phenomenon of distilling Arbutus unedo L. fruits and fermenting Juniperus 'wine' is now extinct. Apart from grapes, the only commonly distilled fruit now is Ficus carica.
conclusionsIt is striking that nearly all the plants are either wild or cultivated locally, which, in addition to the fact that the alcohol is made locally, shows the incredible local culinary self-sufficiency of the area. The number of species used is also very impressive.
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