Traditional liquor production using Rosa laevigata, Phyllanthus emblica, and Rhodomyrtus tomentosa involves two methods: the Crushing Method (crushing washed fruits and soaking in white spirit in sealed containers) and the Steaming Method (steaming, drying, and soaking fruits with rock sugar in white spirit), both requiring a minimum three-month fermentation period.

Authors

• Person: Not available Organization: Frontiers
  An ethnobotanical study on wild edible plants in Taishan County ...

Sources

• An ethnobotanical study on wild edible plants in Taishan County ... www.frontiersin.org Frontiers via serper

Referenced by nodes (1)

• Phyllanthus emblica concept