The Chemistry of Coriander

All things to do with making of gin

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Saltbush Bill
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The Chemistry of Coriander

Post by Saltbush Bill »

One reason that some people don't like Coriander or Gin.
http://www.compoundchem.com/2014/02/25/ ... coriander/
Andrew_90
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Re: The Chemistry of Coriander

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This speaks to coriander leaves, is the same true of the seeds?
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Berserk
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Re: The Chemistry of Coriander

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Interesting find! I have a burning hatred for fresh coriander, but no problem what so ever with dried coriander. Now I know why!

Is the aldehyde also found in the seeds and thus gin? If that is the case it could explain why I'm not very fond of gin...
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Andrew_90
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Re: The Chemistry of Coriander

Post by Andrew_90 »

Fresh chopped coriander leaves on a Hot Curry is the thing of beauty to my taste buds :mrgreen: . In context corriander is awesome, both in seed and fresh form.
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Re: The Chemistry of Coriander

Post by Single Malt Yinzer »

Weird - I guess that's why it can taste soapy off the still but after a period of rest will go away. For me 30 days is minimum for resting.
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Re: The Chemistry of Coriander

Post by Saltbush Bill »

Andrew_90 wrote: Thu Mar 18, 2021 4:16 am is the same true of the seeds?
Berserk wrote: Thu Mar 18, 2021 9:07 am Is the aldehyde also found in the seeds and thus gin? If that is the case it could explain why I'm not very fond of gin..
The link came from a thing I was reading that Odin wrote about his wifes family not liking his Gin, and why some other people find Gin be soapy tasting.
As one of the main ingredients of gin is Coriander seed I can only assume that they have same effect on some people.
A internet search will turn up a lot more on the subject.
https://www.sbs.com.au/topics/science/h ... xplanation
https://www.forbes.com/sites/lesliewu/2 ... 91c23b5206
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