~CURRENTLY UNDER CONSTRUCTION~
The Alembics Lab’s guide to the botanicals we use for flavour and aroma.
In-depth profiles on plants, their properties, and how to use them.
See our ‘How to taste a botanical’ article to get the most out of our tasting notes.
Angelica
Angelica archangelica
Bitter Orange
Citrus x aurantium
Butterfly Pea
Clitora Ternatea
Cacao
Theobroma cacao
Calendula
Calendula officinalis
Cardamom
Elettaria cardamomum
Cassia
Cinnamomum cassia
Chamomile
Matricaria chamomilla
Cinnamon
Cinnamomum verum
Cloves
Syzygium aromaticum
Coriander
Coriandrum sativum
Cubeb
Piper cubeba
Elderberries
Sambucus nigra
Elecampane
Inula helenium
Gentian
Gentiana lutea
Ginger
Zingiber officinale
Ginseng
Panax ginseng
Green Peppercorns
Piper nigrum
Hibiscus Flower
Hibiscus sabdariffa
Juniper
Juniperus communis / J. recurva
Kawakawa
Piper excelsum
Lavender
Lavandula angustifolia
Lemon
Citrus limon
Lemon Myrtle
Backhousia citriodora
Lime
Citrus × latifolia
Liquorice
Glycyrrhiza glabra
Nutmeg
Myristica fragrans
Orris Root
Iris germanica
Pink Peppercorns
Schinus molle / S. terebinthifolius
Rose
Rosa centifolia
Wormwood
Artemisia absinthium
Yellow Dock
Rumex crispus
Aromatic Botanicals
As used in our courses—you can find a range of aromatics, distillation equipment and copper stills from our Alembics Store.
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