A concentrate of mountain character

The transformation into a fine powder optimizes the release of gentian's bitter ingredients, providing an ideal base for natural bitter, tonic, or digestive preparations. Renowned for centuries for its traditional gastric comfort support qualities.

Description

Fine light brown to orange-brown powder, intense and slightly earthy odor, characteristic strong bitter taste.

Nomenclature

• Common names: Yellow gentian, Great gentian
• Latin name: Gentiana lutea
• Family: Gentianaceae
• Part used: Root
• Form: Powder
• Origin: European mountains (Alps, Pyrenees, Massif Central)
• English name: Yellow gentian root powder
• Name in German: Yellow Enzian Pulver
• Name in Spanish: Polvo de raíz de genciana
• Name in Italian: Polvere di radice di genziana
• Name in Arabic: مسحوق جذور الجنطيانا الصفراء

Main virtues

Traditionally valued for its bitter qualities to support digestive comfort, and to stimulate the appetite naturally in ancient phytotherapeutic recipes.

Main constituents

Bitter principles (gentiopicrin, amarogentin), mucilages, xanthones, natural pectins.

Use and dosage

• Infusion: 1/2 teaspoon of powder per cup of simmering water, infuse for 5 to 7 minutes (very marked bitterness).
• Alcoholic maceration: For homemade bitter liqueurs: 20 to 30 g of powder per liter of fruit alcohol for 3 weeks.
• Plant extracts: Integrated into bitter formulas for the production of homemade bitters or specific decoctions.

Precautions, side effects and contraindications

• Do not use in case of gastric ulcers or hyperacidity.
• Consume in moderation (intense bitterness may irritate certain sensitive mucous membranes).
• Not recommended for pregnant or breastfeeding women without specialist advice.

History and origin

Valued since ancient and medieval times, yellow gentian is among the most respected medicinal plants in Alpine pharmacopoeias. Once sought after by apothecaries, it is also a symbol of mountain hardiness and vitality in European traditions.

Miscellaneous information

• Packaging: airtight jar or food-safe lined kraft bag.
• Storage: cool, dry place away from light.
• Shelf life: up to 24 months under ideal conditions.

Sources and references

• Plants and Traditions of the Mountains – Alpine Ethnobotany
• Pl@ntUse – https://uses.plantnet-project.org
• Manual of Medicinal Botany – 19th century

🔎 Information

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