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Aromatic family: Floral

Chamomile

Scientific name: Matricaria chamomilla / Chamaemelum nobile

Soft floral character of hay and ripe apple, with a delicate, comforting bitterness.

Origin: Europe and western Asia, now widely cultivated

Under the name chamomile sit German chamomile, Matricaria chamomilla, and Roman chamomile, Chamaemelum nobile. Their flowers bring hay, pollen and apple — a delicacy especially useful in white and dry vermouth styles.

Flower heads are worked with a gentle infusion to preserve high notes and avoid straw-like bitterness. In blending they soften severe roots and make the passage between herbs and flowers more legible.

It is a botanical akin to Alpine tradition, where it shares space with meadow plants. The Chambéry guide contextualises that profile, and Dolin Dry is a suitable reference for seeking floral and herbal finesse.

Role in the recipe

  • Softens intense bitters with a floral, hay-like layer.
  • Adds aromatic volume without a spicy sensation.
  • Favours white, dry and Alpine profiles.
  • Connects delicate citrus with meadow herbs.

Related vermouths

24 catalogue references linked to this botanical.