The Bulgarian ethnic tradition of manufacturing rakia: a cultural heritage and a potential functional food resource

Abstract

Ethnic foods and beverages are cultural heritage. This review summarizes the available data about the manufacturing, flavouring, and colouring of the homemade Bulgarian ethnic alcoholic beverage rakia, including information from scientific and grey literature, published surveys, traditional old recipe books, and field observations and interviews with local producers of homemade rakia. Taking into consideration the scarce scientific evidence available on the subject, this study aims to contribute to the preservation of a valuable Bulgarian tradition and cultural heritage for future generations. A detailed description of the process of manufacturing homemade rakia is presented, and the role of this ancient technology in the extraction of bioactive compounds is discussed. Different aspects of the consumption of alcoholic beverages and their dual metabolic effects on human health are elucidated. The centuries-old knowledge about the preparation of the homemade beverage rakia, flavoured and coloured using arboreal species, is discussed as a basis for the development of low-alcohol or non-alcoholic functional beverages with high content of bioactive compounds with beneficial health effects.