Bitters Formulator

Pick your herbs and see how the blend will taste before you steep.

Build a blend

Herbs — in parts
  • Gentian roottasted
    1
  • Orange peeltasted
    2
  • Wormwoodtasted
    0
  • Cardamomtasted
    1
  • Cinchona barktasted
    0
  • Dandelion rootestimated
    0

Gently bitter. Bitter 2.3 out of 5, Sweet 0.7 out of 5, Sour/Citrus 1.7 out of 5, Warm/Spice 2.1 out of 5, Herbal/Green 2 out of 5, Earthy/Woody 1.8 out of 5, Floral 2.4 out of 5. Dominant: Floral, Bitter, Warm/Spice.

Flavors are competing evenly — consider letting one herb lead for a clearer character.

Try it in
Traditional uses
  • Gentian root: traditionally used as a digestive bitter to stimulate appetite (EMA/HMPC European Union herbal monograph on Gentiana lutea L., radix)
  • Orange peel: traditionally added to bitters as a carminative aromatic (Commission E monograph, Bitter Orange Peel (Aurantii pericarpium))
  • Cardamom: traditionally used to aid digestion (Commission E monograph, Cardamom seed (Cardamomi fructus))

Traditional and historical uses only. Not medical advice.