Herbal extract
Encyclopedia
Tincture is a liquid solution of herb
s and a fluid menstruum, usually ethanol
. The dried or fresh herbs are combined with alcohol, then the solid matter is removed leaving only the oils of the herbs mixed with the alcohol. For example an extract made from peppermint
and alcohol would be called "peppermint tincture."
Most commercially sold tincture extracts have a herb to alcohol ratio
printed on the label
. When dry herbs were used to make the extract the ratio is commonly 1 part dried plant to 4 parts liquid, (alcohol and water). When fresh herbs are used the most common ratio is 1:1. This does not indicate the amount of that herb in the bottle, rather the ratio used in making the extract. Example: Dry herb strength: 1:4 means that the mixture used to produce the extract was 1 part dried plant and 4 parts liquid, (alcohol and water). This is not the same as an ingredients list which is also present on most commercial extracts.
Herbal extracts [including tinctures] are sold as dietary supplements and alternative medicine
and commonly used for flavor
ing in baking
and other cooking much like vanilla extract
.
Other fluids used for tincturing include vinegar
(referred to as an acetous tincture) and glycerin. These fluids are less effective in extracting a wide variety and quantity of plant compounds and have greatly lesser shelf life, but are desirable when alcohol needs to be avoided or in the few exceptions where the desired active ingredient of the plant is more dissoluble in acetic acid than ethanol. Non-ethanol alcohols are sometimes used for tinctures intended for external use, as they are not taxed and hence significantly cheaper to use when possible.
Herb
Except in botanical usage, an herb is "any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume" or "a part of such a plant as used in cooking"...
s and a fluid menstruum, usually ethanol
Ethanol
Ethanol, also called ethyl alcohol, pure alcohol, grain alcohol, or drinking alcohol, is a volatile, flammable, colorless liquid. It is a psychoactive drug and one of the oldest recreational drugs. Best known as the type of alcohol found in alcoholic beverages, it is also used in thermometers, as a...
. The dried or fresh herbs are combined with alcohol, then the solid matter is removed leaving only the oils of the herbs mixed with the alcohol. For example an extract made from peppermint
Peppermint
Peppermint is a hybrid mint, a cross between the watermint and spearmint . The plant, indigenous to Europe, is now widespread in cultivation throughout all regions of the world...
and alcohol would be called "peppermint tincture."
Most commercially sold tincture extracts have a herb to alcohol ratio
Ratio
In mathematics, a ratio is a relationship between two numbers of the same kind , usually expressed as "a to b" or a:b, sometimes expressed arithmetically as a dimensionless quotient of the two which explicitly indicates how many times the first number contains the second In mathematics, a ratio is...
printed on the label
Label
A label is a piece of paper, polymer, cloth, metal, or other material affixed to a container or article, on which is printed a legend, information concerning the product, addresses, etc. A label may also be printed directly on the container or article....
. When dry herbs were used to make the extract the ratio is commonly 1 part dried plant to 4 parts liquid, (alcohol and water). When fresh herbs are used the most common ratio is 1:1. This does not indicate the amount of that herb in the bottle, rather the ratio used in making the extract. Example: Dry herb strength: 1:4 means that the mixture used to produce the extract was 1 part dried plant and 4 parts liquid, (alcohol and water). This is not the same as an ingredients list which is also present on most commercial extracts.
Herbal extracts [including tinctures] are sold as dietary supplements and alternative medicine
Alternative medicine
Alternative medicine is any healing practice, "that does not fall within the realm of conventional medicine." It is based on historical or cultural traditions, rather than on scientific evidence....
and commonly used for flavor
Flavor
Flavor or flavour is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall...
ing in baking
Baking
Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items...
and other cooking much like vanilla extract
Vanilla extract
Vanilla extract is a solution containing the flavor compound vanillin. Pure vanilla extract is made by macerating and percolating vanilla beans in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S...
.
Other fluids used for tincturing include vinegar
Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
(referred to as an acetous tincture) and glycerin. These fluids are less effective in extracting a wide variety and quantity of plant compounds and have greatly lesser shelf life, but are desirable when alcohol needs to be avoided or in the few exceptions where the desired active ingredient of the plant is more dissoluble in acetic acid than ethanol. Non-ethanol alcohols are sometimes used for tinctures intended for external use, as they are not taxed and hence significantly cheaper to use when possible.