Gin Botanical: Coriander Seeds.
Coriander seed is the second most popular gin botanical after juniper. Most gins contain it and only a rare few dare to omit it.
- There is thought to be a genetic predilection to appreciation of the aroma of coriander.
- Coriander seed is one of the principle components of generic curry powder.
- Achieving a wide and varied culinary-use, coriander seeds are used as flavouring in pickling, wheat beers, bread, sausages and, of course, gin.
- The Spanish word for Coriander is cilantro, and the seeds are called dhania in India.
On the nose, coriander is a fairly mild, warming citrus scent, with woody undertones.
In the mouth, coriander has a warm, gently spicy (almost gingery), woody/nutty, orange flavour. It is quite a distinctive taste and often lends gin a citrus taste, as well as generic ‘spiciness’. It has a warm, slightly biting after-taste.