JUNIPER BERRY
The whole juniper shrub is not adapted to cooking. Its leaves and sap are poisonous. However the berries it produces (and which take up to three years to mature completely!) are very fit for consumption.
The fruit of the juniper is usually dried before being used, even though the ripe berry can be found in certain alcohols. Its taste is rather peppery and fruity. Even if juniper is the kind of ingredient you may not use often in your kitchen, it comes in handy in many different preparations:
- First, the dried berries can be roughly ground and used in marinades and stocks.
- It is also found in a typical recipe from the East of france, the "Alsatian choucroute". It's a delicious dish made of marinated cauliflower and pork products such as sausages and lard. Actually Juniper is a great addition to pork.
- The berries and their particular taste may also be added to game meat, such as venison, boar, rabbit,etc. Indeed, juniper is the friend of strong meat in general like mutton. This is also why it is found in pâtés.
- They're also great in well-seasoned sauces.
Juniper berries are a common ingredient and serve many purposes. Since they're relatively sweet, some alcohols are distilled with it like the Juniper "eau-de-vie". It also perfumes Gin. Lastly, they're said to have a dioretic effect and help with digestion. Keep in mind that we're talking about a strong spice here, and Juniper should be used with caution, only in little quantities.
Have a great day!
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