Why Botanicals Are Trending – And How To Use Them In Your Dishes

Why Botanicals Are Trending – And How To Use Them In Your Dishes

If you consider yourself a foodie and like to stay up to date with the latest restaurant trends, you will likely have noticed a surge in botanical foods and drinks on the market. This term has been traditionally reserved for spirit flavourings – gin in particular – but has found its way into food pairings as complimentary tasting menus have been put together by professional chefs.

This move towards a herbal vision of food and drink has been promoted by the work of celebrity chefs such as James Martin, and former television chef and Australia’s Masterchef judge Luke Nguyen. A new, diverse approach to flavour has developed from traditional gin ingredients such as juniper, and orris root, to botanicals from across the globe such as pandan leaf, and moringa.

Combining the rediscovery of traditional cooking methods and spicing, the blossoming of the gin industry, and the popular public love affair with the use of herbal remedies and supplements, botanical cooking is having its moment in the limelight again.

What Are Botanicals?

If you’re new to using herbs in cooking, you may only know the term ‘botanicals’ in relation to the flavourings used in gin and other herbal cocktails. But in fact, ‘botanicals’ may refer to one or a combination of any herb, spice, or flower that gives a herbal flavour to a dish or beverage.

Botanicals are derived from a colourful variety of plants and their parts, from the roots, to the fruits and seeds, and even barks such as cassia, which is better known as Chinese cinnamon.

Whether you’re a professional chef, a home herbalist, or simply enjoy diversifying your use of herbs and spices in your home kitchen, there are many ways that you can use botanicals in your flavour pairings.

Some Common Botanicals

There are over 500 botanicals used in gin alone, and thousands more herbs and spices used across the globe in regional cuisines. Here are a few of the most common botanicals that you may come across in food and drink, complete with their flavour profiles and herbal properties.

– Juniper: To be considered a true ‘gin’, the spirit must contain the flavouring of juniper leaves and/or berries.

Juniper is a sharp, woody herb with a pine-heavy flavour profile, and contains safe levels of the mildly toxic and psychoactive chemical thujone in its raw state, which is also found in wormwood-based drinks such as absinthe.

Many species of juniper are safe to eat and are often used to flavour meat and sweet dishes such as fruit cakes. Juniper is frequently found in European and Scandinavian cuisine, where it is used to flavour sauerkraut and pickled and poached fish dishes, among many other meals.

– Citrus peel: Citrus peels include the peel of any citrus fruits, such as lemons, oranges, limes, and yuzu. They are used to impart a sharp, sweet and/or fragrant perfume to dishes and drinks.

– Coriander (Cilantro): Coriander seeds are frequently used in gins, as well as the bases for curries and other spice-laden dishes.

The leaves of the plant more commonly referred to as ‘cilantro’ are often used in the cuisines of South American countries, and add a light, fresh flavour to red meat dishes.

– Angelica: Also known as wild celery, angelica root is a common botanical used in gin. The plant is poisonous in raw form, and the leaves and seeds must be thoroughly dried before use.

Angelica has a pungent, earthy flavour, and tastes slightly herbal with a sharp aroma, similar to nettle.

– Cassia bark: Cassia is also known as Chinese Cinnamon and is used in a wide variety of spiced dishes – both sweet and savoury.

Cassia has a strong sweet and aromatic perfume, and is used widely across Indian, Persian, Chinese and Sri Lankan cuisine. Sweeter and milder than ‘true’ Ceylon Cinnamon, the bark is thicker and darker in colour.

Cassia is one of the fifty core ingredients of Chinese medicine, and has been traditionally used to treat a range of health issues, including diabetes and kidney disorders.

– Cardamom: Cardamom is the third most expensive spice on the planet, and it brings a pleasantly floral and aromatic flavour to sweet and savoury dishes.

The spice is sourced from several plants belonging to the ginger family, two species from to genera Elettaria, and Amomum, from the family Zingiberaceae.

Cardamom is frequently used in Middle Eastern and Asian cuisines and can be used in seedpod, powder, or culinary essential oil forms.

– Florals: Many flowers are used to bring a delicate flavour to food and drink. Rose, for example, is frequently used in the form of rose water for its sweet perfume in Middle Eastern dishes, while lavender’s calming earthy scent brings a different dimension to traditional European cooking.

How To Use Botanicals

Learning to incorporate botanicals into meals is an adventure through flavour profiles and can bring to life even the plainest of dishes! Here are some tips to get started:

Go Global!

World cuisines are comprised of thousands of years of wisdom about various plants and their herbal properties. For example, medicinal food systems such as Ayurveda use many plants and herbs for their flavours and health benefits, and each has its own distinct way of formulating and preparing meals.

Looking at how aromatics are paired with other ingredients in world food can bring endless inspiration and help you learn about established botanical pairings. Why not try matching pear with star anise, in the style of Chinese cuisine, or perhaps a pistachio and rose Baklava?

Don’t Overdo It 

Botanicals are generally heavily flavoured, and their overuse can cause foods to be over-flavoured and cloying. Use a light hand when playing with botanicals – you can always add more later!

Use Pairings You Know And Love 

Using botanicals doesn’t have to be a challenge. Many pairings we use in everyday cooking are a good place to start, and from there, you can branch out.

Beginning with something simple like strawberry and mint, or lemon and elderflower, can be a great way to get started.

Get Creative!

Using herbs in a way that you wouldn’t usually do can be an inspiring process, and can help you learn many new techniques that bring a fascinating depth to your flavours.

For example, charring a herb bundle while cooking meat can bring a smokey, herbal flavour to richer dishes, while storing oils, alcohol, and salt with submerged herbs can add an unusual flavour to everyday ingredients.