Today it is still consumed in the form of tea, syrup, cream, or powder.

To give the liqueur its distinctive taste, Penninger first macerates the root, steeping it in alcohol for some four to five weeks.

The non-use of distillation extracts the root's essential oils, while preserving its flavor and color.

One may consume the liqueur as an apéritif, digestif, or ingredient in a cocktail.

Producers (non-exhaustive list): This distilled beverage–related article is a stub.