Blood Root

also: blutwurzel, dilledapp, adderroot, redroot, sevenfinger, tormentil
 
Description:
Original bloodroot from Eastern Europe. Bloodroot got its name because of the deep red liquid that comes out when the fresh root is scratched. It is used for making bitters and tastes very bitter. To soften the taste somewhat, some candy can be added to the liquor.
 
Usage:
30-40g of bloodroot is enough to prepare 1 liter of brandy. Prepare the bloodroot with clear schnapps (fruit schnapps, grain schnapps, etc.) and let it steep for about 4 weeks. Then pour the bitters through a sieve and sweeten with a little candy or sugar, if necessary.
 
Origin:
Poland