Rakia
Rakia
Rakia (pronunciation: /ˈrɑːkiə/), also spelled raki or raqi (from Arabic: الراقي, romanized: ar-rāqī), is a popular traditional alcoholic beverage in the Balkans. Its etymology is derived from the Arabic word "araq", meaning 'sweat' or 'condensation'.
History
Rakia is considered a national drink in countries such as Bulgaria, Serbia, Croatia, Montenegro, North Macedonia, and Albania. The history of rakia dates back to the 14th century. It was first mentioned in the Monastery of Hilandar medical codex as a possible cure for many ailments.
Production
Rakia is produced by distillation of fermented fruits, including grapes, plums, pears, apricots, apples, cherries, and figs. The process of making rakia involves several stages: fermentation, distillation, aging, and bottling. The alcohol content of rakia is typically between 40% and 60%.
Varieties
There are many varieties of rakia, depending on the fruit used for production. Some of the most popular types include Slivovitz (plum rakia), Lozovača (grape rakia), Kruškovac (pear rakia), and Dunjevača (quince rakia).
Health Effects
While rakia is an alcoholic beverage and should be consumed in moderation, it is often used in traditional medicine in the Balkans. It is believed to have antiseptic and digestive properties, and is often consumed after meals to aid digestion.
Related Terms
External links
- Medical encyclopedia article on Rakia
- Wikipedia's article - Rakia
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