Orris root is the root of an iris plant. The plants are dug up in late summer, the third year of the plant’s life and are dried for 2 years until they have a chalky appearance. They are ground up and the resulting powder is used as a base for products such as natural toothpastes or as a fixative in sachets or potpourris that enhances the other scents. It is also used as a stabilizer in cosmetics and is used in dry shampoo and in the rinse water for laundering bed linens. The makers of Plymouth Gin, Bombay Sapphire and Mercury Gin, as well as many others use orris root to harmonize their flavors and add a touch of violet.

The oil of orris has a constituent called Irone that is used to impart the scent of violets to many perfumes. This oil has a strong yet delicate scent of fresh violet. It is used by perfumeries to substitute for the more expense real violet oil and is used to strengthen other scents and fix them to keep them from evaporating or getting lost.

This botanical has some of the medicinal properties of gin’s other herbal infusions. It can be taken for colds and sore throats and as an anti-inflammatory. Historically it was used to cure bronchitis and chronic diarrhea. It is a diuretic and was also used as a cure for edema, also known as “dropsy.” Due to its high allergen content, it should be used only under the care of a professional.

Orris root oil has magical uses, also. It is used for rites of exorcism, love, protection, spell-breaking, to stop gossip and for commanding. It is used with rose oil for casting love spells. They say to put a tiny amount on your finger and touch the object of your desire. Adding a bit of cinnamon to the powder increases the strength.

Orris root powder was at one time used as snuff to cause exaggerated sneezing to clear a sinus headache. Pieces of the root were chewed, also, to cleanse the breath. The root had to be dried for this, when the root is fresh it causes the mouth to pucker up. The powdered root form is used in the kitchen to make Ras el Hanout, an exotic blend of up to 30 spices used in Middle Eastern cooking. The name translates to “top of the shop” and it is a point of pride among Moroccan spice sellers to have the best of each spice. Orris root adds the floral fragrance to this spicy mix.

Gins focused with a concentrated presence of Orris root are interesting in their variety. Some adhere to the London Dry style, tradition strong in their production and recipes. Others use both traditional botanicals but add innovations so as to push the standards. And there are those in between. Whether the focus is on the astringent, warm characteristics like the juniper berry or it’s more about the mellow, floral tones held together with the help of orris root, it doesn’t matter. Just keep experimenting and have another round.

Coriander was found in King Tut’s tomb and mentioned in the Bible. The name may have derived from the Greek word for “bedbug” because of the unpleasant smell of the green berries and flowers. As the seeds ripen, they become sweeter and aromatic.

Many of the botanicals used in making gin have interesting histories and folklore attached to them. Coriander was used in medieval times to mask the flavor of rotten meats and in a similar usage, is used in sausage making even today. It was used by the Romans as a meat preserver and used in British pharmacies to hide the flavor of some medicines. It was thought to help with digestion when made into tea and it has been used as a diuretic when boiled with cumin and drunk as tea. It has been used to relieve gas, anxiety and muscle spasms. It has also been used to ease insomnia, although some medicinal list coriander as a stimulant. In folklore, its uses include love potions, spells and aphrodisiacs, although it did need to be added to wine to become a “lust-potion.” Some of its magical properties were thought to confer wisdom on the unborn child of the mother who consumed it, memory improvement and increased potency. Some cultures thought the overuse of the seed might have been narcotic.

In the kitchen, coriander is used in almost every culture and cuisine. The seeds are used for flavoring; the leaves in salads, soups and stews, and the roots are cooked like a vegetable or used in making flavored pastes such as red curry. Usually the seeds, also called the fruit, are purchased whole and are roasted or warmed to enhance the aroma before grinding. Ground coriander seeds lose their flavor quickly and the powder should be stored in an airtight container in a dark, cool place. Coriander is used in Indian curries and acts as a thickener for Indian gravies and sauces. They can be roasted and served as a snack. Asian cuisine uses the roots; most notably they are used in Thai cooking. The leaves are used in guacamole, salsa, chutneys and sometimes in sushi rolls. The distinctive flavor is sometimes described as metallic or soapy, but those flavors may not be universally experienced as there is a suggestion that there is a genetic trait involving an enzyme that changes the taste for some.

The fresh astringent flavor of coriander makes it a natural addition to gin. Its citrus flavor is often combined with sweet orange peel or lemon to blend with the aromatic juniper berries. Its properties are also similar to angelica root; another commonly used botanical in gin making. Both of these herbs when used medicinally are thought to cure digestive problems, calm the nerves and relieve insomnia. Is it any wonder that gin is still the first choice of so many when they decide to relax with a cocktail?

]]> http://wiredgin.com/gingredients/coriander-for-rotten-meat-love-potions-and-gin/feed/ 0 http://wiredgin.com/gingredients/cassia-bark-a-snickerdoodle-for-your-gin-cocktails/ http://wiredgin.com/gingredients/cassia-bark-a-snickerdoodle-for-your-gin-cocktails/#comments Wed, 21 Jul 2010 02:03:41 +0000 paul http://wiredgin.com/?p=45 When you bite into that Snickerdoodle from the local bakery or sprinkle a little cinnamon on your venti mocha from the coffee shop, did it ever take you to another plane? Did you realize that some days, the days you did sprinkle on that extra touch of cinnamon that you were feeling a little bit more creative or artistic? Cinnamon, or what we Americans know as cinnamon, in reality it is cassia bark, has long been thought to have magical powers. And like the other botanicals used to flavor gin, it has aromatherapy uses and medicinal properties. Cassia has a long history and an interesting story.

The spice that is sold in the United States and Canada is actually derived from the bark of the cassia tree. It is a stronger, hardier plant than the Ceylon cinnamon, which is true cinnamon. The flavor of the cassia is stronger, and branches and entire trees, small ones, are harvested for the bark. Ceylon cinnamon is harvested for small shoots, making it much more delicate and expensive. Cassia has a rougher texture and looks more like bark than true cinnamon. True cinnamon peels off in layers; cassia is one thick piece of bark.

Cassia is an Asian spice mentioned in the Bible and used in the mummification process in Egypt. Moses was ordered to use cinnamon along with other botanicals to anoint the Ark of the Covenant and it is mentioned again in the book of Psalms. Cassia is used mostly in cooking, it is aromatic, warm, sweet but compared to true cinnamon it is bitter and astringent. The Greeks and Romans used cassia to flavor wine and it is thought that the Greeks also left cassia at temples along with incense and myrrh as gifts for the temple. Doctors in ancient times thought cassia could cure snakebites, freckles, colds and kidney ailments.

Cassia is currently being tested to determine whether it has a real effect on blood pressure. It is possible that it may ease hypertension. It is also been tested for use by diabetics to reduce blood lipid levels. In Germany there were concerns that the coumarin levels were too high. Coumarin is a factor in cassia from which several anticoagulants are derived, that inhibits hepatic synthesis of vitamin K-dependent coagulation factors. Other countries are not as concerned and have higher limits for coumarin intake.

Those who believe in its magical powers use cassia oil for meditation; those powers are purported to extend to defense, energy, power, protection, success, health and healing, lust and love, money and riches, creative work, astral projection and purification. On a slightly less esoteric level, its aromatherapy uses include use of the oil to get rid of lice and scabies, ease wasp stings, aid in poor circulation, stimulate contractions in childbirth, cure a number of gastric and digestive conditions, rheumatism, coughs, colds and viral infections and warts. Additionally it is used for strengthening, as a restorative and as an aphrodisiac.

These curative powers are a common thread running through the botanicals used in making gin. Cassia is warm, as is juniper, and the oil is an astringent. Its slightly bitter aspect blends well with the sweetness of angelica root and licorice and balances well with the citrus found in the sweet orange. Most of these botanicals are thought to help in digestion, aid in eliminating insomnia, are used to fight infection or disease and they all boast of being aphrodisiacs. With the new breed of superior gins like G’vine, some with as many as 19 infused and distilled herbal flavors, these botanicals are the secret ingredients that make the magic something to believe in.

The licorice plant is a member of the legume family, meaning it is closer to lima beans than jellybeans as most candies that taste like licorice these days are flavored with anise rather than licorice. It is the root of the plant that is used; the liquid is extracted from the pulpy root and boiled down to a thick, syrupy consistency or reduced even further to a solid form which can be powdered. Licorice root contains a compound that is 50 times sweeter than sugar; in some places the root is dug up washed and chewed to freshen the breath. Dried licorice root can be eaten like candy. In Syria, Italy and Egypt all have variations on drinks made from licorice extract.

Licorice root is also one of the botanicals used in some gins. Bombay uses licorice root, as do Blackwood’s Nordic Dry, Citadelle, Mercury and G’Vine, which also uses grape flower as a flavoring. Beefeater is also a common gin that also uses licorice root. It adds a bittersweet flavor that perfectly supports a gin & tonic as well as adding a bite to any cocktail where gin is front and center, such as a martini or French 75.

Licorice has a long history, going back 4,000 years. King Tut was buried with a supply to take with him into the next life. The Chinese have used licorice for medicinal purposes since ancient times. Started in the 1930’s, the use of licorice in the manufacturing of tobacco for chewing or smoking is still one of its primary uses, making up about 90% of the total usage. Some shampoos and conditioners are also scented with licorice root and it is used for some fore extinguisher compounds. Old wives’ tales about licorice say that chewing on bits of licorice root enhances lust and love, especially for women. Pass the Sen-Sen, please!

Cough syrups, throat lozenges, mouth ulcers and tooth powders are all uses for this botanical. Licorice is an expectorant, an agent that soothes and cools, an anti-inflammatory agent and has been known to successfully treat stomach ulcers. Canker sores have been effectively treated with a licorice mouthwash. The main active ingredient in licorice is glycyrrhizin and it is known to stimulate the activity of the adrenal glands. Licorice root is also being used to treat patients with hepatitis C. Further studies are also beginning to suggest licorice is an effective treatment for heart disease as it may help to reduce high blood pressure. One study has shown some effectiveness in treating patients with HIV and Japanese encephalitis, but those studies remain inconclusive and the findings have yet to be duplicated in larger studies.

Licorice can be administered in teas, lozenges, mouthwashes, chewable tablets, liquid form (tinctures) and dried root. As with any herbal medication, special care should be taken to see if licorice reacts with any medications already being taken. Using licorice for extended periods of time can also have adverse effects, so care must be taken to avoid adverse reactions or side effects.

As you sip pensively on your martini this week, know that the subtle licorice flavor evokes much more than the box of Good ‘n’ Plenty that you get at the movie theater. As a medicinal herb, it’s been around a long time. Ancient warriors chewed on the root of the sweet licorice plant to quench their thirst when there was no water to be found. Licorice is the gin botanical of a million uses, including making your gin more tasty.

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In the recent article Gin Time, Cheers Magazine reports on the increasing popularity of gin, attributing it to a combination of classic cocktails and the rise of New Western gins like Bluecoat, Beefeater 24 and Aviation.  They have it half right. Classic cocktails are the foundation of gin’s rise in popularity. Interest in all the classics like the Negroni, Pimms Cup and, of course the martini, have all contributed to gin’s recent popularity.

However, excellent cocktails demand a flavorful gin, and the focus on New Western gins is misguided. A martini without the woodsy elegance of juniper is disappointing at the least, and evolves into flavored vodka at the worst. Juniper defines gin. Distillers can play with the botanicals around the juniper to create innovative new gins. However, the less juniper you have, the less gin you have. New Western gins can function as “starter gins” for the fearful. However, gin needs juniper and, as the article states, “juniper-forward gin brands continue to lead the gin category.”

Juniper is not a cultivated crop. The plants grow wild and the people who harvest the berries pick by hand and throw the berries in a sack. It takes berries from more than one supplier to make up the amount a big distillery needs. Luckily, a little bit of juniper goes a long way. The berries are harvested in the fall and go through rigorous testing by each distiller to meet the grade necessary for a consistent quality beverage.

Gin is not the only the product based on the juniper berry. It is an important spice in the traditional dishes of Central Europe such as sauerkraut and venison. In ancient Rome, juniper berries were used in place of peppercorns that were rare and expensive. Juniper berries used for cooking are always crushed, never used whole. They are used sparingly, mostly with game meats, pork or for curing fish. Recipies that highlight juniper range from simple dishes like Blueberries in Gin Syrup to more subtle dishes like Juniper-Brined Roast Turkey. Yum!

When cooking with juniper, remember that it is used as a diuretic and also as an agent to stimulate uterine contractions during labor. Breastfeeding women, women who are pregnant, people with kidney disease, children under 12 and elderly people should not eat food prepared with juniper.

Juniper is used widely in herbal medications. It is used in the treatment of urinary tract infections. Its oil has an antiseptic quality that disinfects the urinary tract as it passes through. The berry also has a diuretic effect that dilutes the urine. It is also used in the treatment of bladder stones. It is used as a digestive aid and as a relief to many gastrointestinal disorders. It is purported to help with rheumatism, arthritis and gout. Applied as a poultice made with its diluted essential oil, it warms the tissues by perfusing them with blood. It relieves the pain of swollen and aching muscles and joints. Juniper can be inhaled as a vapor to help treat bronchitis and pulmonary infections and the berries can even be chewed to freshen the breath and heal infected gums. As was pointed out in using juniper in the kitchen, care must be taken in its usage and a qualified professional should supervise all usage. Because juniper bushes are plentiful in the grazing areas of sheep it has been noted that it has a curative effect on them, also. Local veterinarians used it to cure dropsy in sheep.

Botanicals have a rich history and role in folklore, juniper is no exception. The Holy Family was said to hide from King Herod’s soldiers in a juniper bush. In Grimm’s fairy tale called “The Juniper Tree,” murder, cannibalism and revenge all make for gruesome bedtime reading. Juniper was burned during outbreaks of the plague. Scottish folklore claims the smoke from juniper wood fires was used for ritual purification of temples. It is used for “smudging” a house to clear it of evil spirits and used a charm to ensure long term protection.

Juniper is the defining ingredient in gin, but the family has grown recently, adding new takes on the standard recipes. The selections range from Hendrick’s Gin, with its infusion of cucumber and rose to evoke the feel of drinking in an English garden to Aviation Gin in which lavender gets equal time all the way to Junipero, a gin hoped up on juniper-steroids so as to resemble a Steinhäger dry gin, one that is aromatic, but with few botanicals added. Finding the perfectly juniper-balanced gin for this evening may take awhile, but it is time well spent.