Bitters

Bitters is a term used in various regions of Latin America to refer to ingredients or plants with a characteristic bitter flavor, commonly used in traditional cooking to add depth and complexity to dishes. In many cases, bitters refers to vegetables or herbs used in infusions, stews, or salads, such as wormwood, watercress, or bitter purslane.

The origin of these ingredients is usually local or regional, and their bitter flavors are valued because they balance well with intense, fatty, or very salty dishes. In Latin American cuisine, bitters can be present in soups, broths, marinades, or as a complement in fresh salads.

From a nutritional point of view, many of these bitter ingredients contain antioxidants, vitamins (especially from the B and C groups), and minerals such as iron and calcium. Additionally, they are attributed with digestive and purifying properties that help stimulate appetite and improve digestion.

Regarding synonyms in Spanish used in different Latin American countries, the term bitters can vary or be associated with names such as:

• Quintonil (Mexico)
• Bitter chicory (Colombia, Venezuela)
• Bitter watercress (Argentina, Uruguay)
• Bitter herb (Central America)

In summary, bitters are key ingredients in many traditional recipes that provide a distinctive flavor and health benefits, ideal for those looking to enrich their preparations with natural and authentic ingredients from Latin American cuisine.