The juniper comes from the evergreen juniper tree (Cupressaceae), which belongs to the species of the cypress family. This tree has a height of up to 12 meters. It bears close together male (yellow and conical) and female (green and roundish) flowers, which produce the blue juniper berries every two years at different times.
Aroma and taste
Juniper Berries have a warm, woody-resinous, slightly sweetish aroma. They are very reminiscent of gin and also taste slightly hot. Since the 17th century they are used in Holland for the production of gin.
The juniper berries are an indispensable part of the kitchen, today they are used all over Europe, as well as in Russia to refine rustic and greasy dishes such as Deer or Wild Boar. You can use the berries whole, ground or crushed. I add crushed juniper berries to Deer dishes, they leave a delicate, sweetish contrast to the intense game meat.
Juniper is a wonderfully delicate spice and is present in many spice blends and pickles. In Scandinavia it is also used as a pickling spice for moose meat. Very delicate.
- In Germany, France and Austria, the berries are used in combination with cumin to make sauerkraut.
- Switzerland even makes a spread with juniper berries. This one is called Latwerge.
- Refine junks with meat pies and terrines but also lamb and rabbit.
Mixture for Meat Making
Place juniper berries, garlic and salt in a mortar and pound everything. Then grate your roast (pork, game, lamb). For lamb and pork, I recommend the addition of rosemary.
Goes with the following spices:
Juniper berries can be mixed well with the following spices: rosemary, savory, marjoram, thyme, bay leaf, garlic, pepper, salt and cumin.