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/toastofthetown/lets-face-it-gin-contains-juniper/ http://wiredgin.com/toastofthetown/lets-face-it-gin-contains-juniper/#comments Thu, 08 Apr 2010 18:27:16 +0000 paul http://wiredgin.com/?p=175

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.