Spices and Herbs (Juniper)

Juniper (Juniperus chinesis, etc.....)
Junipers are coniferous plants of the cypress family and there are more than 50 species of juniper, widely distributed throughout the northern hemisphere, the Arctic, tropical Africa and the mountains of Central America. The berries have and aromatic, bittersweet and piny taste.
Juniper berries are used in a wide variety of culinary dishes and best known for the primary flavoring in gin. Juniper berry sauce is often a popular flavoring choice for quail, pheasant, veal, rabbit and other game meat dishes. Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. All parts of the juniper berries are edible and are at their best when they are still moist and soft to the touch. The berries are quite powerful and should be used sparingly, as the flavor is strong.
As well as flavouring a dish, juniper reduces the fatty effect of duck and pork. Pork chops, roast leg of lamb, veal, rabbit, venison, wild boar, pickled fish, casseroles, stuffing, pate, gravies, and hearty vegetable dishes such as sauerkraut, are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and fruity preparations, such as apple tart and pickled peaches, also harmonize with this flavour.

spice juniper berries juniper