Coriander Fine Essential Botanical in Gin
Coriander: The Essential Botanical in Distilling Gin Brands
When it comes to creating the perfect gin, distillers rely on a variety of botanicals to impart flavor, aroma, and complexity to their spirits. Among these botanicals, coriander stands out as a crucial ingredient in the distillation process. Its unique flavor profile and aromatic qualities make it an indispensable component in crafting the perfect gin. Coriander, also known as cilantro or Chinese parsley, is derived from the Coriandrum sativum plant.
The herb is widely used in culinary traditions around the world, valued for its citrusy, earthy, and slightly spicy flavor. In the context of gin distillation, coriander seeds are particularly prized for their ability to contribute complex and intriguing notes to the final product.
One of the key reasons why coriander is so essential to gin production is its versatility. The seeds of the coriander plant contain a complex array of volatile oils and compounds that are released during the distillation process. These compounds lend a distinct citrusy, floral, and slightly peppery character to gin, making it an ideal complement to other botanicals such as juniper, citrus peels, and spices.
In addition to its flavor contributions, coriander plays a crucial role in the overall balance of gin. The herb’s aromatic qualities add depth and dimension to the spirit, creating a harmonious blend of flavors that is both refreshing and complex. Distillers carefully calibrate the amount of coriander used in their recipes to achieve the perfect balance, ensuring that it enhances the overall drinking experience. Moreover, coriander brings a subtle warmth and spiciness to gin that is highly prized by enthusiasts.
Its ability to add a touch of complexity without overpowering other flavors makes it a favorite among distillers seeking to create well-rounded and nuanced gins. Whether used in conjunction with traditional botanicals or as part of more experimental flavor profiles, coriander consistently proves its worth in the world of gin distillation. For those seeking a prime example of coriander’s impact on gin, look no further than coriander botanical gin.
This expression showcases the herb’s unique contributions, allowing its citrusy and spicy notes to shine through. Whether enjoyed neat, in a classic gin and tonic, or as part of a creative cocktail, coriander botanical gin exemplifies the versatility and appeal of this essential botanical. In conclusion, coriander is a truly indispensable botanical in the world of gin distillation.
Its complex flavor profile, aromatic qualities, and ability to enhance the overall balance of gin make it a cherished ingredient among distillers and enthusiasts alike. As the craft gin movement continues to flourish, coriander’s enduring presence in the industry serves as a testament to its enduring appeal and importance. Whether enjoyed in a classic cocktail or as part of a modern mixology creation, coriander remains a vital cornerstone of the gin-making process.
SACRED CORIANDER GIN
70cl 43.8% abv
Regular price £38.85
Description
A dry, citrus spice leads this gin, made with vacuum distilled Indian Coriander Seeds. This gives a combination of crushed black peppercorns and Amalfi lemon zest on the palate.
Awards & Reviews
One of the top 2 Gins for Tonic, Craft Distillers’ Association, 2014 (with our classic Sacred Gin!)
Coriander Farming | In terms of cash crops, coriander is a product that is consumed daily in every household. Coriander leaves are an integral part of vegetables, while coriander seeds are a spice that is used in most dishes. Actually, whether it is a leaf or a spice, such an aromatic and volatile oil is found in coriander, which adds to the flavour of the food. That’s why green coriander is in demand in the market every season.
The more coriander seeds are used as spices, the more there is a demand for ground coriander or coriander powder. Useful elements like fibre, calcium, copper, iron, vitamin-A, vitamin C, vitamin K, and carotene are found in coriander. Diabetic patients are benefited by chewing two to four of its seeds daily.
Coriander Farming in Horticulture
Coriander is grown all over the country. More than a dozen varieties of coriander are cultivated in the country. It takes two and a half to three and a half months to get ready for the coriander crop. But farmers start earning income from selling its green leaves after about a month of its sowing.
However, it is natural for different varieties of coriander to have different yields and benefits. Due to the characteristics of easy growth and flourishing, coriander is often grown in the beds of kitchen gardens in addition to the villages. Due to its pleasant fragrance, people in the cities are happy to grow coriander as a hobby even in their home pots.
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Climate for Coriander Farming
The temperate climate is more suitable for coriander cultivation. Any type of land with acidic properties is suitable for this. It likes mild winter and bright sunny weather. It suffers from frost on very cold days. In the hot summer season, a good yield of coriander can be found in light shade places.
Cost and Profit of Coriander Farming
Cultivation of coriander is cheap. Its per hectare cost is about 15 thousand rupees and after taking out the cost, farmers earn 50 to 60 thousand rupees per hectare. Coriander producing farmers should choose such a variety which gives good production of both leaves and seeds.
The crop of varieties rich in both seeds and leaves is prepared in a relatively longer time. Initially its leaves are cut and sold and later the seeds. By the way, there are such varieties of coriander which are either more leafy or in whose seeds more fraction of aromatic oil is found.
Best varieties of Coriander
Better seeded – RCR 435, Simpo S 33 and RCR 684
Broad leaves – RCR 728, ACR 1 and Gujarat Coriander – 2
Excellent in both leaf-seed – JD-1, Pant Haritima, RCR 446 and Pusa Chayan- 360
Field preparation
Before sowing of coriander, the field should be plowed and lightly irrigated so that the soil becomes bouncy and moisture remains in it. Use of cow dung manure during plowing also gives good yield. Its cultivation gives good profit even in summer for the yield of coriander leaves used in vegetables. While the farmers who get coriander for spices should sow it in the second fortnight of October 15 for its cultivation.
Also Read: Why Hawthorn farming is green gold for farmers?
If there is more moisture in the field, 15 to 20 kg of seed should be applied per hectare. But if the moisture is less then the seed quantity should be 25 to 30 kg. Before sowing, the seeds must be treated to protect the crop from diseases. Before sowing such seeds, it should be broken into two parts by rubbing it lightly.
Sowing in rows with a special plow also proves beneficial. The distance between the rows should be about one foot and the distance between one seed to another is better up to 4-5 inches. The seeds should be sown about two inches below the surface of the soil. Most of the seeds do not germinate when sown too deeply. This causes loss to the farmer. Fertilizer should be used according to the requirement of the soil in coriander cultivation.
Crop irrigation
Irrigation should be done as soon as sowing is done in the field with less moisture, whereas in the field with more moisture, irrigation should be done only when it is felt necessary. Normally about 5 irrigations are required during the entire coriander crop. The yield of coriander is damaged by weeds, because its plant itself is of small size. That’s why special care should be taken towards weeding and disease control to get good yield.
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Diseases of coriander
Chepa – The insects of Chepa are green and yellow in colour. They suck the juice of coriander leaves and dry them. Chepa disease spreads with mild heat. Sprinkling cow urine mixed with neem oil makes it a home remedy.
Uktha, clove and bhabhutia – All these three are fungal diseases. The infested plants dry up and die within a few days. In the case of cloves, the stem of coriander becomes swollen, knots start forming in it and its seeds also get deformed. White spots appear on coriander leaves due to bhabhutia attack. Soon the leaves turn yellow and fall off. As soon as the symptoms of these diseases appear, appropriate insecticide should be used after consulting the specialist.
Harvesting and Cleaning
If harvesting is to be done for green leaves, coriander is harvested as soon as the leaves grow. This harvesting can happen many times. Whereas for seed harvesting, the leaves of the plant are yellow and the colour of the pod on the plant is green to bright brown. If there is too much delay in harvesting, then the colour of the seed starts getting spoiled and the price of the produce is low.
After harvesting, the coriander seeds should be sent to the market only after drying them in the sun and cleaning their stalks etc., otherwise, they will not get a good price.
Contact us – If farmers want to share any valuable information or experiences related to farming, they can connect with us via phone or whatsapp at 9599273766 or you can write to us at “kisanofindia.mail@gmail.com”. Through Kisan of India, we will convey your message to the people, because we believe that if the farmers are advanced then the country is happy.
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Thomas Dakin Gin Use Coriander
Thomas Dakin is a small batch gin of unmistakable character handcrafted using the finest botanicals and inspired by Thomas Dakin, the forefather of quality English gin.
Handcrafted in a baby copper pot still, Thomas Dakin is a traditional juniper-led gin with notes of sweet orange and citrus, enlivened by an infusion of distinctive red cole (horseradish), a root botanical used in refreshing cordials in 18th century northern England, which gives our gin its long, lingering finish.
Thomas Dakin was a young entrepreneur who, at the age of 25, began distilling his gin in the north of England. In 1761, before the outset of the Industrial Revolution, he pioneered the development and refinement of high quality English gin, before anyone else. His inventive and enlightened outlook created a superior quality spirit and an unrivalled gin distilling heritage and legacy. No other gin has such a rich heritage. Thomas Dakin: the forefather of quality English gin
Gin may be synonymous with juniper – but coriander seeds are also indispensable.
No one wants to be second choice, but that’s something coriander seeds have to live with. I hope coriander takes some consolation knowing it is second choice after juniper, and as juniper is the only compulsory botanical it means that coriander is actually first choice among the “optional” botanicals.
“Virtually every gin recipe contains coriander seeds, and in terms of weight there is more coriander used in gin than any other botanical except juniper,” says Charles Maxwell, master distiller at Thames Distillers. “Coriander seed is very different in flavour delivery to fresh coriander; it puts light citrus notes into gin, more lemon than orange, and more lemon zest with a hint of lime, and slightly spicy notes.”
About Thames Distillers
Founded in 1996 by 10th generation Master Distiller Charles Maxwell, Thames Distillers is an independent gin rectifier, spirits processor, and bottler. We offer a specialist service to devise, develop and produce gin, vodka and other spirits for our customers. With a heritage steeped in the rich history of London’s distilling scene, we combine craftsmanship, quality, and innovation to create bespoke spirits.
Our Expertise
At Thames Distillers, we pride ourselves on our extensive experience and expertise. We have developed over 300 different gins, vodkas, liqueurs, and spirit drinks for both the UK and international markets. Our commitment to excellence and attention to detail ensures that every product we create meets the highest standards.
State-of-the-Art Facilities
Our distillery features two 500-litre pot stills, affectionately named Tom Thumb and Thumbelina. These stills provide the flexibility and precision necessary for producing small-batch, artisanal gins and spirit drinks. By experimenting with botanicals, infusion methods, and distillation techniques, we stay at the forefront of the evolving gin market.
Bespoke Spirit Services
We offer a confidential, bespoke spirit service, working closely with clients to develop custom-made spirits from concept to completion. Our comprehensive services include:
- Concept Development: Collaborating with clients to bring their unique vision to life working with our expert team including on-site laboratory.
- Sourcing: We source high quality spirits, botanicals, and liqueurs with complete confidentiality.
- Recipe Development: Crafting tailor-made recipes that reflect the desired flavour profile and brand identity.
- Distillation: Utilizing our advanced stills to ensure the highest quality production.
- Bottling: Providing professional bottling services to meet the needs of both new and established brands.
Contract Bottling
- Flexible Bottling Line: We can accommodate most spirits and bottle sizes (20cl to 150cl), closures, and labels.
- Additional Services: Including “bag in box” filling and subcontracted miniature filling.
Our Commitment
Thames Distillers is dedicated to preserving the heritage of the spirits industry while embracing modern techniques and innovations. Our focus on creating bespoke, high-quality spirits, primarily gin, allows us to deliver exceptional products that stand out in the market. Whether for local or international clients, our passion for excellence and craftsmanship shines through in every bottle we produce. Experience the art of distilling with Thames Distillers – where tradition meets innovation.
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