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Curry leaves are a spice and herb that are native to India and are used in many Asian cuisines, including Sri Lanka and Malaysia.
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Blackcurrant (Ribes nigrum) is a versatile botanical prized for its rich, tart flavour and deep aromatic complexity. Native to Europe and Asia, blackcurrants are known for their intense berry-like character,
Native to South Africa, the country’s iconic baobab trees offer an extract which can be utilised in Gin production, including in the Whitley Neill Dry Gin
Nettles may not be the first botanical that comes to mind when thinking about gin, but they bring a fascinating and underappreciated depth to the spirit. Known for their sharp
Thyme is an intriguing and increasingly appreciated botanical in contemporary gin distillation, offering distillers a versatile way to introduce herbal nuance, aromatic complexity, and a distinctive sense of place. Although
The name “allspice” was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves.[3] Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used
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Yerba Luisa, known in British English as lemon verbena (Aloysia citrodora), is a deciduous shrub native to South America. Introduced to Europe by Spanish and Portuguese explorers in the 17th
Nutmeg is one of the two spices derived from several species of tree in the genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to
Grapefruit peel gives an extra zingy lift to any gin.
Cubeb (Piper cubeba), or tailed pepper is a plant in genus Piper, cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra, hence sometimes called
Cardamom, sometimes called cardamon, is a spice consisting of the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India,
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