Aromatic Tincture
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Aromatic Tincture (Tinctura aromatica) is an alcoholic extract made from cinnamon, cardamom seeds, cloves, galangal rhizome, and zedoary rhizome in 70° alcohol. Described in the 1930s Soviet medical encyclopedia, it is a transparent, brownish-red liquid with a strong aroma and pungent taste, used as a digestive aid.
Encyclopedia entry (1928–1936)
AROMATIC TINCTURE, Tinctura aromatica, is prepared, according to the Pharmacopoeia VII, by macerating coarsely powdered 5 parts of cinnamon, 1 part of cardamom seeds, 1 part of cloves, 1 part of galangal rhizome, and 2 parts of zedoary rhizome in 50 parts of 70° alcohol. The tincture is transparent, brownish-red in color, with a strongly aromatic odor and a pungent taste. It is used as a digestive-promoting remedy, 20-25 drops several times a day.
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“Aromatic Tincture.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/aromatic-tincture/