Get complete information on Plants as a source for Beverages

(a) Non-alcoholic:

(1) Tea.:

Thea sinensis = Camellia sinensis. Young leaves and shoot tips are processed to obtain tea.

(2) Coffee:

Cofea arabica. Roasted seeds are powdered. Native of Ethiopia.

(3) Cocoa:

Theobroma cacao. Beans are roasted in iron drums, seeds are ground seeds, possess an alkaloid-theobromine. After curing yield cocoa & chocolate. (It should not be confused with cocaine containing Coca or Erythroxylon coca.

(4) Cola:

It isobtained from seeds of Cola nitida. Cola contains caffeine.

(b) Alocholic Beverages:

(1) Beer:

Lightly hopped (Hop is Humulus lupulus), fermented malt having 3-6% alcohol. Malt is got from barley (Hordeum vulgare) and to lesser extent Pearl/Bulrush Millet/Rice, Maize and Rye. Lager beer is aged beer.

(2) Wine:

Alcoholic beverage produced from plant juices like Grape, Sugarcane, Palm exudate (also fresh). Alcohol content is 10-20%. Occassionally fortified by addition of alcohol. Champagne is the most popular wine followed by Port wine and Scherry wine. Cider is fermented juice of Apple.

(3) Gin:

Alcoholic beverage prepared from distilled spirit flavoured with berries of Juniper (Juniperus communis).

(4) Rum:

Alcoholic distillate or mixture of distillates from molasses (sugarcane juice) having 40% alcohol and distilled at less than 87° proof.

(5) Brandy:

Distillate or mixture of distillates of fermented juices/wines at less than 89°. Alcohol range is 60-70%.

(6) Whisky:

Distilled fermented grain mashes (Barley, Wheat, Rye, Oat, Corn, Potato). Most famous is Scotch.

(7) Vodka:

Multicolumn distillation from fermented mash of potato at or above 87° proof with 60-80% alcohol.

(8) Sake:

Alcoholic beverage of Japan from Rice.