Summary

Juniper berries are renowned for their fresh and tangy taste, with a strong pine and citrus aroma. Most famously, juniper is the predominant flavor in gin, but its culinary reach extends far beyond. It's a perfect match for wild or gamey meats, often crushed and blended into pastes with garlic, rosemary, and olive oil to create a rub.

History

Juniper, with its distinctive aroma of pine and hints of citrus, has a history as rich and complex as its flavor profile. Known scientifically as *Juniperus communis*, this evergreen shrub is native to various regions including Europe, Asia, and North America. Historically, juniper berries were not just culinary delights; they played a pivotal role in medicinal and spiritual practices across different cultures. In medieval times, juniper was commonly used to ward off witches and evil spirits. The berries were also burned as incense in rituals and were believed to cleanse and purify the air.

The culinary use of juniper is equally historic, particularly noted for its role in the production of gin in the Netherlands in the 17th century. This use highlighted its ability to add robust, woody flavors to alcohols. However, its culinary applications extend beyond spirits; juniper berries have been a game-changer in gamey meat dishes, offering a flavor that complements the strong tastes of meats like venison and wild boar.

Why We Love It

Juniper has a bold and refreshing flavor that brings a breath of forest air to our dishes. We love tossing a few berries into a slow-cooked game stew or crafting a marinade for a roast. Juniper adds a level of sophistication and depth that is simply unmatched.

The More You Know

Did you know that juniper berries are actually not berries at all? They are female seed cones that have unusually fleshy and merged scales, which give them a berry-like appearance. This little botanical twist is a fun fact that surprises many culinary enthusiasts and adds an extra layer of intrigue to this flavorful spice.