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Removed the part about neutralizing acidic solution with NaCl. This might work, but you would need a basic salt, not a neutral salt like NaCl, which would only make the mixture salty, or it has something to do with a physiological phenomenon of taste.
If anyone wants to edit and upload a picture of a particular brand of this...
...here's the one from the local pizzeria/taquería (if you're curious, a bunch of hispanic friends bought the local pizzeria and then sold Spanish food, too.)
I first sampled this drink as a kid in an Italian neighborhood on the South Side of Chicago in the 1960s. It was made by first gen american- italians (and one south american married to an italian, Mrs. de Fina) in the summer for all the neigborhood kids. It was sold in local stores in syrup or kool-aid form i think. It tasted like crap then and I'm sure it still does.Bidask (talk) 22:16, 13 October 2010 (UTC)[reply]
So I was curious as to the taste of the drink etc but this page is sounding more like a discussion of the plant itself, it's uses and production places.
136.56.11.131 (talk) 16:55, 27 May 2021 (UTC)[reply]
