. . . . . . . . "Alkermeso (itale Alchermes, de la araba \u0627\u0644\u0642\u0631\u0645\u0632, al-qirmiz) estas itala likvoro. Krom 25% da alkoholo, \u011Di enhavas sukeron, cinamon, kariofilojn, kardamomon, vanilon, rozakvon kaj ko\u0109enilon kiu estas ru\u011Da kolorsubstanco, ekstraktata el ko\u0109ojn. La likvoro havas sian originon en Florenco dum la epoko de la familio Medici kaj en Francujo \u011Di estas konata kiel \u201CLiqueur de Medici\u201D. \u011Ci fari\u011Dis eksmoda en la 20-a jarcento sed \u011Di estas ankora\u016D havebla de diversaj fabrikistoj."@eo . . "Alkermes"@pl . . "\u0410\u043B\u044C\u043A\u0435\u0440\u043C\u0435\u0441 (\u0438\u0442\u0430\u043B. Alkermes}, \u043E\u0442 \u0430\u0440\u0430\u0431\u0441\u043A\u043E\u0433\u043E \u0627\u0644\u0642\u0631\u0645\u0632, al-qirmiz, \u0447\u0435\u0440\u0435\u0437 \u0438\u0441\u043F\u0430\u043D\u0441\u043A\u0438\u0439 alquermes, \u0447\u0442\u043E \u043E\u0437\u043D\u0430\u0447\u0430\u0435\u0442 \u043A\u043E\u0448\u0435\u043D\u0438\u043B\u044C \u0438 \u0443\u043A\u0430\u0437\u044B\u0432\u0430\u0435\u0442 \u043D\u0430 \u043C\u0430\u043B\u0438\u043D\u043E\u0432\u044B\u0439 \u0446\u0432\u0435\u0442, \u0442\u0435\u0440\u043C\u0438\u043D, \u043F\u0440\u043E\u0438\u0441\u0445\u043E\u0434\u044F\u0449\u0438\u0439 \u043E\u0442 \u0442\u043E\u0433\u043E \u0436\u0435 \u0441\u043B\u043E\u0432\u0430) \u2014 \u0438\u0442\u0430\u043B\u044C\u044F\u043D\u0441\u043A\u0438\u0439 \u043B\u0438\u043A\u0435\u0440, \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u0442\u0441\u044F \u0434\u043B\u044F \u0434\u0435\u0441\u0435\u0440\u0442\u043E\u0432 (\u043E\u0431\u044B\u0447\u043D\u043E \u0434\u043B\u044F \u0434\u0437\u0443\u043F\u043F\u0430 \u0438\u043D\u0433\u043B\u0435\u0437\u0435) \u0438 \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u0445 \u0431\u043B\u044E\u0434, \u043E\u0441\u043E\u0431\u0435\u043D\u043D\u043E \u0434\u043B\u044F \u043A\u0440\u0435\u043C\u043E\u0432 \u0434\u043B\u044F \u0432\u044B\u043F\u0435\u0447\u043A\u0438."@ru . "L'alchermes o alkermes o archemuse (in dialetto sorianese) (dall'arabo \u0627\u0644\u0642\u0631\u0645\u0632, al-qirmiz, attraverso lo spagnolo alquermes, che significa cocciniglia e che indica il color cremisi, termine che deriva dalla stessa parola) \u00E8 un liquore italiano usato per dolci (tipicamente per la zuppa inglese) e preparazioni di vario genere, soprattutto per le creme di pasticceria."@it . . . . "Alchermes ist ein italienischer Lik\u00F6r. Neben circa 25 % Alkohol enth\u00E4lt er typischerweise Zucker, Zimt, Gew\u00FCrznelken, Kardamom, Vanille, Rosenwasser und den Farbstoff Kermes. Durch letztere Zutat erh\u00E4lt das Getr\u00E4nk eine charakteristische rote Farbe, so dass es auch zum F\u00E4rben von Speisen, zum Beispiel Zuppa inglese und Crostata di ricotta eingesetzt wird."@de . "1112301644"^^ . "Alchermes"@en . . . . . . . . "L'alchermes o alkermes o archemuse (in dialetto sorianese) (dall'arabo \u0627\u0644\u0642\u0631\u0645\u0632, al-qirmiz, attraverso lo spagnolo alquermes, che significa cocciniglia e che indica il color cremisi, termine che deriva dalla stessa parola) \u00E8 un liquore italiano usato per dolci (tipicamente per la zuppa inglese) e preparazioni di vario genere, soprattutto per le creme di pasticceria."@it . . . . . . . . . "\u0410\u043B\u044C\u043A\u0435\u0440\u043C\u0435\u0441"@ru . . . . . . . . . . . . . . "\u0410\u043B\u044C\u043A\u0435\u0440\u043C\u0435\u0441 (\u0438\u0442\u0430\u043B. Alkermes}, \u043E\u0442 \u0430\u0440\u0430\u0431\u0441\u043A\u043E\u0433\u043E \u0627\u0644\u0642\u0631\u0645\u0632, al-qirmiz, \u0447\u0435\u0440\u0435\u0437 \u0438\u0441\u043F\u0430\u043D\u0441\u043A\u0438\u0439 alquermes, \u0447\u0442\u043E \u043E\u0437\u043D\u0430\u0447\u0430\u0435\u0442 \u043A\u043E\u0448\u0435\u043D\u0438\u043B\u044C \u0438 \u0443\u043A\u0430\u0437\u044B\u0432\u0430\u0435\u0442 \u043D\u0430 \u043C\u0430\u043B\u0438\u043D\u043E\u0432\u044B\u0439 \u0446\u0432\u0435\u0442, \u0442\u0435\u0440\u043C\u0438\u043D, \u043F\u0440\u043E\u0438\u0441\u0445\u043E\u0434\u044F\u0449\u0438\u0439 \u043E\u0442 \u0442\u043E\u0433\u043E \u0436\u0435 \u0441\u043B\u043E\u0432\u0430) \u2014 \u0438\u0442\u0430\u043B\u044C\u044F\u043D\u0441\u043A\u0438\u0439 \u043B\u0438\u043A\u0435\u0440, \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u0442\u0441\u044F \u0434\u043B\u044F \u0434\u0435\u0441\u0435\u0440\u0442\u043E\u0432 (\u043E\u0431\u044B\u0447\u043D\u043E \u0434\u043B\u044F \u0434\u0437\u0443\u043F\u043F\u0430 \u0438\u043D\u0433\u043B\u0435\u0437\u0435) \u0438 \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u0445 \u0431\u043B\u044E\u0434, \u043E\u0441\u043E\u0431\u0435\u043D\u043D\u043E \u0434\u043B\u044F \u043A\u0440\u0435\u043C\u043E\u0432 \u0434\u043B\u044F \u0432\u044B\u043F\u0435\u0447\u043A\u0438."@ru . . . . . . . . . . . "Alkermeso (itale Alchermes, de la araba \u0627\u0644\u0642\u0631\u0645\u0632, al-qirmiz) estas itala likvoro. Krom 25% da alkoholo, \u011Di enhavas sukeron, cinamon, kariofilojn, kardamomon, vanilon, rozakvon kaj ko\u0109enilon kiu estas ru\u011Da kolorsubstanco, ekstraktata el ko\u0109ojn. La likvoro havas sian originon en Florenco dum la epoko de la familio Medici kaj en Francujo \u011Di estas konata kiel \u201CLiqueur de Medici\u201D. \u011Ci fari\u011Dis eksmoda en la 20-a jarcento sed \u011Di estas ankora\u016D havebla de diversaj fabrikistoj."@eo . "L\u2019Alkerm\u00E8s (de l'arabe \u0627\u0644\u0642\u0631\u0645\u0632 al-qirmiz : cochenille, (en persan : \u0642\u0631\u0645\u0632) qirmiz : \u00AB sanglant \u00BB, \u00AB rouge \u00BB, \u00AB cochenille \u00BB, \u00AB kerm\u00E8s \u00BB) est une liqueur \u00E0 base de plantes, aussi nomm\u00E9e kerm\u00E8s officinal. Les \u00E9lixirs Alkerm\u00E8s sont des m\u00E9dicaments compos\u00E9s renfermant le suc du kerm\u00E8s animal. Selon l'ouvrage de Fran\u00E7ois Dorvault (1875), un des rem\u00E8des de la pharmacop\u00E9e maritime occidentale du XVIIIe si\u00E8cle, la Confection d'alkerm\u00E8s, a la composition suivante (proche de celle de la pharmacop\u00E9e de Turin) : cannelle (24 g), kerm\u00E8s animal (24 g), santal citrin (15 g), corail rouge (15 g), et sirop de kerm\u00E8s (500 g). Selon Dorvault, sa vertu est principalement de favoriser la digestion. Les Italiens s'en servent dans de nombreux aliments et en particulier en p\u00E2tisserie : c'est un ingr\u00E9dient caract\u00E9ristique de la zuppa inglese. L'Alkerm\u00E8s \u00E9tait une modification d'une potion du 8e si\u00E8cle, la confectio alchermes, un tonique compos\u00E9 de soie brute, de jus de pomme, de perles moulues, de musc, d'ambre gris, de feuilles d'or, d'eau de rose, de cannelle, de sucre et de miel. Dans la m\u00E9decine pr\u00E9-moderne, elle \u00E9tait class\u00E9e parmi les meilleurs toniques pour le c\u0153ur, et \u00E9tait fr\u00E9quemment utilis\u00E9e pour les palpitations du c\u0153ur, ou syncope, parfois pour la variole ou la rougeole et comme reconstituant g\u00E9n\u00E9ral"@fr . . . "Alchermes (/\u00E6l\u02C8k\u025C\u02D0rmiz, -m\u026As/, Italian: [al\u02C8k\u025Brmes]; from the Arabic: \u0627\u0644\u0642\u0631\u0645\u0632, romanized: al-qirmiz, lit.\u2009'cochineal', from Persian: \u06A9\u0631\u0645\u0633\u062A, romanized: kirmist, lit.\u2009'bloody, red, cochineal, carmine') is a type of Italian liqueur (especially in Tuscany, Emilia-Romagna and Sicily) prepared by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg and vanilla, and other herbs and flavoring agents. Its most striking characteristic is its scarlet color, obtained by the addition of Kermes, a small scale insect from which the drink derives its name. Several proprietary variants are commercially available, where the coloring agent is a coal tar-derived dye such as E124 or E126, with alcoholic contents ranging from 21 to 32%. Its chief use is in coloring pastry, although a quick dessert is sometimes made by adding it to custard cream and sugar. In the Italian pudding zuppa inglese, sponge cake or ladyfingers soaked in this liqueur are a major ingredient. Alkermes was a modification of an 8th-century potion confectio alchermes, a tonic composed of raw silk, apple juice, ground pearls, musk, ambergris, gold leaf, rose water, cinnamon, sugar and honey. In pre-modern medicine, it was ranked among the best tonics for the heart, and was frequently used for the palpitation of the heart, or syncope, sometimes for smallpox or measles and a general restorative."@en . . "Alkermes \u2013 rodzaj napoju alkoholowego o czerwonej barwie, kt\u00F3ry dzi\u0119ki przyprawom korzennym jest bardzo aromatyczny; likier w\u0142oskiego pochodzenia. Znany by\u0142 ju\u017C w kuchni staropolskiej. W jego sk\u0142adzie opr\u00F3cz alkoholu znajduj\u0105 si\u0119: \n* cukier (syrop cukrowy), \n* cynamon, \n* go\u017Adziki, \n* kwiat muszkato\u0142owy lub pomara\u0144czowy, \n* wanilia, \n* li\u015B\u0107 laurowy. Czasem dodaje si\u0119 do niego jeszcze inne przyprawy (np. kardamon)."@pl . "Alkerm\u00E8s"@fr . . . . . "Alchermes"@de . "1644618"^^ . . . . . . . . . . "2145"^^ . . . . "Alkermeso"@eo . "Alchermes"@it . . . . . . "Alchermes (/\u00E6l\u02C8k\u025C\u02D0rmiz, -m\u026As/, Italian: [al\u02C8k\u025Brmes]; from the Arabic: \u0627\u0644\u0642\u0631\u0645\u0632, romanized: al-qirmiz, lit.\u2009'cochineal', from Persian: \u06A9\u0631\u0645\u0633\u062A, romanized: kirmist, lit.\u2009'bloody, red, cochineal, carmine') is a type of Italian liqueur (especially in Tuscany, Emilia-Romagna and Sicily) prepared by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg and vanilla, and other herbs and flavoring agents. Its most striking characteristic is its scarlet color, obtained by the addition of Kermes, a small scale insect from which the drink derives its name. Several proprietary variants are commercially available, where the coloring agent is a coal tar-derived dye such as E124 or E126, with alcoholic contents ranging from 21 to 32%. Its chief use is in coloring pastry, although a quick dessert is so"@en . . "Alchermes ist ein italienischer Lik\u00F6r. Neben circa 25 % Alkohol enth\u00E4lt er typischerweise Zucker, Zimt, Gew\u00FCrznelken, Kardamom, Vanille, Rosenwasser und den Farbstoff Kermes. Durch letztere Zutat erh\u00E4lt das Getr\u00E4nk eine charakteristische rote Farbe, so dass es auch zum F\u00E4rben von Speisen, zum Beispiel Zuppa inglese und Crostata di ricotta eingesetzt wird. Der Name geht auf den arabischen Begriff al-qirmiz zur\u00FCck, was auf den Farbstoff Kermes hinweist. Der Ursprung des Lik\u00F6rs wird auf Florenz, zur Zeit der Medici, zur\u00FCckgef\u00FChrt. In Frankreich ist er unter der Bezeichnung Liqueur de\u2019 Medici bekannt. Zu Beginn des 20. Jahrhunderts kam er aus der Mode, wird aber heute noch von unterschiedlichen Herstellern angeboten. Eigentlich geh\u00F6rt er zu den urspr\u00FCnglichen Zutaten von Zuppa Inglese, sp\u00E4ter wurde er dabei durch den heute \u00FCblichen Weinbrand ersetzt."@de . . "Alkermes \u2013 rodzaj napoju alkoholowego o czerwonej barwie, kt\u00F3ry dzi\u0119ki przyprawom korzennym jest bardzo aromatyczny; likier w\u0142oskiego pochodzenia. Znany by\u0142 ju\u017C w kuchni staropolskiej. W jego sk\u0142adzie opr\u00F3cz alkoholu znajduj\u0105 si\u0119: \n* cukier (syrop cukrowy), \n* cynamon, \n* go\u017Adziki, \n* kwiat muszkato\u0142owy lub pomara\u0144czowy, \n* wanilia, \n* li\u015B\u0107 laurowy. Czasem dodaje si\u0119 do niego jeszcze inne przyprawy (np. kardamon)."@pl . "L\u2019Alkerm\u00E8s (de l'arabe \u0627\u0644\u0642\u0631\u0645\u0632 al-qirmiz : cochenille, (en persan : \u0642\u0631\u0645\u0632) qirmiz : \u00AB sanglant \u00BB, \u00AB rouge \u00BB, \u00AB cochenille \u00BB, \u00AB kerm\u00E8s \u00BB) est une liqueur \u00E0 base de plantes, aussi nomm\u00E9e kerm\u00E8s officinal. Les \u00E9lixirs Alkerm\u00E8s sont des m\u00E9dicaments compos\u00E9s renfermant le suc du kerm\u00E8s animal. Selon Dorvault, sa vertu est principalement de favoriser la digestion. Les Italiens s'en servent dans de nombreux aliments et en particulier en p\u00E2tisserie : c'est un ingr\u00E9dient caract\u00E9ristique de la zuppa inglese."@fr . . .