Juniper berries

Juniper berries have a piney fragrance and a potent flavor that is slightly bitter and peppery. In the kitchen, juniper can be used to add a woodsy, resinous note that is reminiscent of the forest. 

Juniper is indispensable when it comes to seasoning game birds, as well as squab, Guinea hen, and duck. We enjoy it in sauerkraut and all types of cabbage dishes. 

I like to add a few juniper berries to my court-bouillon broths as well as to the water used to cook rice. It is a noticeable component in our Poudre Gallo blend. 

Juniper berries are gathered by hand from the thorny branches of the shrub at the end of September. The berries we source are sorted by hand then gently dried on site. It takes one to three years for the berries to age from their fresh, green state to a dried, purple-black spice. 

Juniper berries grow on the juniper plant (juniperus communis) an evergreen shrub in the conifer family. The female juniper flowers mature into cone fruits or berries, which need to be aged one to three years. Juniper plants are native to Arctic zones and grow wild in Europe, North America, and North Africa. 

Prehistoric humans discovered the multiple antiseptic properties of juniper berries. During Roman times, juniper was used to season meats and wines in place of pepper, which was exorbitantly priced at the time,. In German cuisine, juniper is used to season cured meats. The English have long turned to juniper to flavor their gin.