Ouzo "This is "uso Massalia", my friends"—referring to its high quality. The term subsequently spread by word of mouth, until "tsipouro" gradually became known as ouzo. However, the major Greek dictionaries derive it from the Turkish word "üzüm" 'grape'. Ouzo production begins with distillation in copper stills of 96% alcohol by volume (ABV) rectified spirit. Anise is added, sometimes with other flavorings such as star anise, fennel, mastic, cardamom, coriander, cloves, and cinnamon. The flavoring ingredients are often closely guarded company "recipes", and distinguish one ouzo from another. The result is a flavored alcoholic solution known as "flavored ethyl alcohol", or
The Flavour Thesaurus the best books for Christmas 2010, called it "Original and prodigious in range", and wrote " its recondite market (cooks drawn to outré combinations) has been broadened with lively writing, but the section on oysters is more fallible than might be expected from a reference work." "The Flavour Thesaurus" has also been reviewed by "The Sunday Times", Foodtripper, Good, "Library Journal", "BookList", "Michigan Quarterly Review", and "The Globe and Mail". In addition to the UK and US editions, "The Flavour Thesaurus" has been translated into fourteen languages, including French, Russian and Japanese. The Flavour Thesaurus The Flavour Thesaurus: Pairings, recipes