Angostura is a very bitter liquor with 40% alcohol, it is collected from the bark of the angostura tree, from cloves, enzian and bitter orange.
Eventually, Old World plants were incorporated into these heady infusions, some of which included gentian root, colombo root, cinchona bark, ground ivy, horehound, cassia, wormwood, and angostura bark and root.
Historically, the most popular digestives, or digestifs, have been alcoholic bitters, which usually include angostura bark , cinchona bark (Cinchona spp.), bitter gentian root and/or quassia chips as the principal components.
Its characteristic structure serves to distinguish cusparia from other adulterants, such as copalchi bark (Croton niveus, Jacq.), and Brazilian angostura bark (Esenbeckia febrifuga, A. Juss).