Scientific Name: Matricaria chamomilla (German Chamomile) or Chamaemelum nobile (Roman Chamomile)
Plant Family: Asteraceae
Occurrence: Chamomile is native to Europe and Western Asia but is now cultivated in many temperate regions worldwide. It grows in fields, gardens, and meadows, thriving in well-drained soil and sunny conditions.
Description: Chamomile refers to the daisy-like flowers of the chamomile plant, which are small, white-petaled, and have a bright yellow center. The flowers are harvested and dried for use in teas, essential oils, and medicinal preparations. German chamomile is taller and more commonly used in commercial products, while Roman chamomile has a slightly stronger aroma and is often used in gardens and aromatherapy.
Flavor Profile:
Chamomile has a mild, floral, and slightly sweet flavor with apple-like notes. Its taste is smooth and soothing, with a delicate herbal undertone. The calming nature of its flavor makes it a popular choice for herbal teas and infusions.
Culinary:
Chamomile is best known for its use in herbal teas, often consumed for its calming effects. It is also used to flavor desserts, such as cakes, cookies, and syrups. Chamomile-infused honey, liqueurs, and cocktails are becoming increasingly popular. Its subtle flavor pairs well with fruits, vanilla, and mild herbs.
Background:
Chamomile has been used for centuries in traditional medicine and as a calming remedy for stress and sleep disorders. Ancient Egyptians, Romans, and Greeks valued it for its healing properties. In folklore, it symbolizes rest and relaxation. Today, chamomile is widely used in teas, skincare products, and aromatherapy.
Chemical Components:
Chamomile contains various beneficial compounds, including:
