Coriander, also known by many other names, is a versatile plant used in cooking and in gin distillation. The seeds contain essential oils that give the gin a sweet citrus aroma with a slight bitterness and spiciness. The origin of coriander is thought to be in the Middle East and the plant is cultivated worldwide as a spice and medicinal plant. About 0.5 kg per 100 litres are used in gin production, and the seeds are often crushed to intensify the flavour. Coriander seeds and lemon complement each other well in terms of flavour and are often used together.
Background
The scientific name is Coriandrum and it is known as: Asian parsley, Cilantro, Culantro, Chinese parsley, Garden coriander, Baked coriander, Spiced coriander, Indian parsley, Caliander, Klanner, Vertigo seed, Vertigo herb, Stink dill, Wall louse herb, Bug dill, Bug herb or Bug cumin.
Use of the coriander plant
The plant has several usable parts. While the leaves and seeds are used in cooking, it is common to use only the seeds in gin distillation. The roots of the plant could theoretically also be used, but they contain too few essential oils.
The seeds contain 0.3-2% essential oils, which give the gin its taste and smell. The seeds do not lose their effect by drying. That is why they are almost always used dried in distilleries.
Growing area and origin
The origin of coriander is unfortunately a mystery. The plant has been used for 5000 years. It is believed to have originated in the Middle East. It is easy to cultivate and grows worldwide as a medicinal and spice plant.
Dosing and distillation
For a normal gin, a dosage of about 0.5kg per 100L is intended. Many distillers break the shells of the seeds or grind them to release more flavour.
Coriander seeds and lemon enhance each other's flavour and are often used together.
Taste influence on the gin
The coriander seeds give the gin an intense, sweet citrus aroma. In the background, slightly tart and spicy nuances also unfold.
