This toxicity is attributed to thujones (alpha-thujone and beta-thujone), which constitute 0.25–1.32% in the whole herb and 3–12% of the oil. absinthium (wormwood), which gives the alcoholic liqueur absinthe its flavor, can damage the nervous system and cause mental deterioration. There are about 60 different species of Artemisia, of which the principal are Artemisia absinthium, Artemisia annua, Artemisia cina, and Artemisia vulgaris. In Meyler's Side Effects of Drugs (Sixteenth Edition), 2016 Artemisia species In 1996, the group bought 95% of the shares of the Lesvos Union of Distillers (EPOM) and the routes of pastis and ouzo joined. The Pernod Ricard group has gone on to well-known success and growth. Product wars ensued between the two producers until 1974, when the directors of the two companies agreed to merge. The Pernod family then counterattacked and brought out his ‘51’, which he called ‘pastis de Marseille’. During World War Two, alcoholic drinks of over 16% were again forbidden. In 1936, the first French paid holidays popularized pastis, and it soon became the most popular aperitif in France in 1938, Ricard obtained the right to sell it at 45% abv instead of merely 40% abv. Pernod profited from the authorization of the drink by bringing out ‘pernod’ but they never labelled the bottles as pastis, despite the drink being an anise spirit of the same family. Its name was derived from the Provencal ‘pastisson’ and the Italian ‘pasticcio’, a synonym for blend or mixture. His recipe entered the public domain and ‘pastis’ was officially born. Paul Ricard was obliged to find a name for his drink and to define its composition. After a lot of intense lobbying, he eventually succeeded in obtaining in 1932, the ‘legal’ right to make and sell the drink. Flying in the face of the authorities, Paul Ricard widely distributed this forbidden drink and was constantly fined by police and customs-agents. Toward the end of the 1920s, a young 23-year-old salesman, son of a wine merchant, put into practice his inspirational idea to commercialize an anise spirit under his own name. The French government eventually authorized individual types of anise spirits without, however, authorizing them as a group, perhaps fearing the return of absinthe. Despite the regulations in France (similar in some extent to the ones mentioned above regarding ouzo and the Ottomans), the habit of enjoying anise spirits (fresh or mixed with water) has never stopped. They were destined not to be re-authorized until the end of the war except for absinthe (forbidden by law in 1915). In 1914, all drinks with more than 16% abv alcohol were rigorously outlawed. The First World War signalled the end for absinthe, the most popular drink at the end of the nineteenth century. Zabetakis, in Alcoholic Beverages, 2012 10.2.1 Pastis
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