BACKGROUND This paper aims to record the species used for flavouring and making alcoholic drinks, mainly rakija, on the islands of the Adriatic (Croatia). METHODS Our data comes from 295 interviews performed on 36 islands, in both the Dalmatian and Kvarner areas of the Adriatic. RESULTS Altogether, 114 species are used-46% from wild locations only, 15% both wild and cultivated, 38% only cultivated and two species are imported. The most common local alcohol is wine, made without spices, but grape pomace distillate is often flavoured with single or mixed species. The mix is called travarica. The most commonly used species are Foeniculum vulgare Mill., Myrtus communis L., Salvia officinalis L., Ruta graveolens L., Juniperus oxycedrus L., Ceratonia siliqua L., Juglans regia L., Citrus spp., Ficus carica L., Laurus nobilis L., Rosmarinus officinalis L., Artemisia absinthium L., Rosa centifolia L., Mentha × piperita L. and M. spicata L. Unfortunately, the widespread phenomenon of distilling Arbutus unedo L. fruits and fermenting Juniperus 'wine' is now extinct. Apart from grapes, the only commonly distilled fruit now is Ficus carica. CONCLUSIONS It is striking that nearly all the plants are either wild or cultivated locally, which, in addition to the fact that the alcohol is made locally, shows the incredible local culinary self-sufficiency of the area. The number of species used is also very impressive.

中文翻译：

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克罗地亚群岛上含酒精饮料的植物，特别提到rakija travarica。

背景技术本文旨在记录在亚得里亚海（克罗地亚）的岛上用于调味和制作酒精饮料（主要是拉贾）的种类。方法我们的数据来自在亚得里亚海的达尔马提亚和克瓦纳地区的36个岛屿上进行的295次访谈。结果总共使用了114种，其中只有46％来自野生地区，有15％是野生和栽培的，只有38％栽培的，有2种是进口的。最常见的当地酒精是葡萄酒，没有香料，但葡萄渣皮馏出物通常带有单一或混合种类的风味。这种混合称为travarica。最常用的物种有大叶茴香（Foeniculum vulgare Mill。），桃金娘（Myrtus communis L.），鼠尾草（Salvia officinalis L.），芸苔（Rutagravolens L.），尖酸杜鹃（Juniperus oxycedrus L.月桂 迷迭香，苦艾，罗莎叶，Mentha×piperita和M. spicataL。不幸的是，蒸馏杨梅和发酵杜松子酒的普遍现象现已不复存在。除葡萄外，现在唯一常蒸馏的水果是无花果。结论令人惊讶的是，几乎所有的植物都是野生的或本地种植的，这不仅是当地生产酒精的事实，还显示出该地区令人难以置信的当地烹饪自给自足。使用的物种数量也非常可观。现在唯一常蒸馏的水果是无花果。结论令人惊讶的是，几乎所有的植物都是野生的或本地种植的，这不仅是当地生产酒精的事实，还显示出该地区令人难以置信的当地烹饪自给自足。使用的物种数量也非常可观。现在唯一常蒸馏的水果是无花果。结论令人惊讶的是，几乎所有的植物都是野生的或本地种植的，这不仅是当地生产酒精的事实，还显示出该地区令人难以置信的当地烹饪自给自足。使用的物种数量也非常可观。