The iris root, also called violet root, is used as a medicinal plant, in cosmetics and perfumery as well as for flavouring drinks. It gives gin and liqueurs a flowery scent. With over 300 species, the iris family is widespread and adapted to different regions. During processing, the root is dried and crushed. Dosage starts at 0.2 kg/100L.
Background
The iris root with the scientific name Iris germanica, belongs to the iris family. Other familiar names are violet root, blue lily or violwurtz. The iris is also known as the Greek goddess of the rainbow.
Use of angelica root
The iris has been used as a medicinal plant since ancient times. One main use was as an emetic.
Probably the biggest field of application is cosmetics and perfume production. However, over the years iris has been more and more replaced as an active ingredient by other plants and synthetic active ingredients.
The fragrance Jonon contains is not digested by the body, which causes it to leave the body in the same way as it was taken in. It is said that it was chic to eat violet confectionery in order to leave a better scent at the toilet. Increased consumption can make your farts smell like violets!
Finally, iris root is also used in liqueurs, gin and brandies, but also to flavour wine.
Growth area and origin
The iris family is one of the largest plant families in the world. With over 300 different species, it is highly adapted to the respective regional conditions. They are found throughout the northern hemisphere.
Dosing and distillation
The processing of iris root starts at 0.2kg per 100L. The root is almost only processed dried and crushed. This is also recommended, as the flavour of the fresh root changes and intensifies over longer storage times.
Taste influence on the gin
The iris root is very similar in taste to the violet. The roots taste flowery and somewhat bitter. It is very suitable for giving the gin a particularly floral scent.
