Cardamom is one of the most expensive spices, out priced only by Saffron and Vanilla. Cardamom has a pungent and identifiable aroma in spice form, but once it’s been distilled it becomes very green, like a blanket of grass. There is a definite piquancy on the nose as well, and to taste it’s identifiable only as itself – a slightly perfumed flavour, sweet at the fore with a fiery finish. Green cardamom seeds lend an additional eucalyptol flavour to gins, while black cardamom add a more smoky finish.
Beyond the spirit and the juniper berries, you can feel free to experiment with whatever botanicals you like. Some of the most commonly used gin botanicals (after juniper) are coriander seed, angelica root, citrus peel and cassia bark or cinnamon – but feel free to raid the spice cabinet and herb garden. You could try bay leaves, rosemary, liquorice powder, lavender, cardamom, cumin, fennel seeds, lemongrass…pretty much anything you fancy!
Use the drop down to select 25g or 100g packs
Check out this link for some info on ratios and some recipe ideas. https://www.lovebrewing.co.uk/guides/gin-recipes-using-botanicals/
