Juniper Berries

The small, dark purple juniper berry (Juniperus communis) is grown in Europe, North Africa, North America and northern Asia, and has a fragrant and flowery aroma with an aromatic, bittersweet, turpentiney flavour. Although they are probably best known for their role in producing gin (in particular Dutch gin or Jenever), these strong flavoured berries may also be used as a seasoning for a wide range of savoury dishes.

Juniper berries complement strongly-flavoured meats best. They reduce the fatty effect of duck and pork and can cut through the gaminess of meats such as rabbit, venison and wild boar, providing a strong, hearty and spicy flavour. They are also good in pork-based pâtés, meat terrines, marinades and stuffings for game, and are a traditional ingredient in German Sauerkraut.

The berries should be lightly crushed before they are used in order to release their flavour. This may be done by pressing them with the back of a spoon in a bowl or by using a pestle and mortar. As the released flavour is fairly powerful, just a few berries will go a long way - one heaped teaspoon of crushed fruits will be quite sufficient for a dish for four people.