Botanical name - Juniperus communis
Country of Origin - Croatia
The spicy, aromatic, dark berries of the juniper tree can be used fresh or dried, crushed or whole, to flavour casseroles, marinades and stuffings and complement pork, rabbit, venison, beef and duck. They can also be used in sweet dishes such as fruitcake. Juniper berries also provide the main flavouring for gin.
Juniper Berries have a bitter-sweet taste and aroma which goes particularly well with stronger meats and game. Having said that, if used with discretion, it also compliments chicken, pork and certain fish such as Salmon.
Popular in some European cuisines, they are excellent when used in marinades, stuffings and pâtés and are also particularly good with cabbage. They are a traditional ingredient in German Sauerkraut.
Store them in an airtight container in a dry, cool place, away from direct sunlight and lightly crush just before using to release their flavour.