Absinthe "the holy trinity." Many other herbs may be used as well, such as petite wormwood ("Artemisia pontica" or Roman wormwood), hyssop, melissa, star anise, angelica, peppermint, coriander, and veronica. Adding to absinthe's negative reputation in the late 19th and early 20th centuries, unscrupulous makers of the drink omitted the traditional colouring phase of production in favour of adding toxic copper salts to artificially induce a green tint. This practice may be responsible for some of the alleged toxicity historically associated with this beverage. Many modern day producers resort to similar (but non-deadly) shortcuts, including the use of artificial food colouring
Anise of Flavigny of flavored sugar syrup. The finished candy is always called "Anis" by its makers, even when the flavor is one of violet, rose, mint, jasmine, liquorice, or orange instead of anise. Anise of Flavigny Anise of Flavigny is a candy from Flavigny-sur-Ozerain in Burgundy. Anise candies were first made by the Benedictine monks of the abbey of Flavigny (founded in 719), as reported by the Roman traveller Flavius. After the French revolution, several confectioners began making this delicacy using the same recipe. Only one manufacturer remains today at the abbey, Maison Troubat, who claims to follow a recipe which has