These juniper berries from will probably be familiar to gin lovers – They’re the primary ingredient of any gin. They’re sweet, spicy and reasonably bitter. Crush two berries in your hand to release their flavor! Juniper, normally Juniperus communis, is used to flavor gin, a liquor developed in the 17th century in the Netherlands. The name gin itself is derived from either the French genièvre or the Dutch jenever, which both mean “juniper”. Juniper berries are used in northern European and particularly Scandinavian cuisine to “impart a sharp, clear flavor” to meat dishes, especially wild birds and game meats (boar & venison). They also season pork, cabbage, and sauerkraut dishes. But even so Norwegian and Swedish dishes, juniper berries are also infrequently used in German, Austrian, Czech, Polish and Hungarian cuisine, steadily with roasts. Northern Italian cuisine, especially that of the South Tyrol, also contains juniper berries.
These juniper berries from will probably be familiar to gin lovers – They’re the primary ingredient of any gin. They’re sweet, spicy and reasonably bitter. Crush two berries in your hand to release their flavor!
Juniper, normally Juniperus communis, is used to flavor gin, a liquor developed in the 17th century in the Netherlands. The name gin itself is derived from either the French genièvre or the Dutch jenever, which both mean “juniper”.
Other juniper-flavoured beverages include the Finnish rye-and-juniper beer referred to as sahti, which is flavored with both juniper berries and branches.
Juniper berries are used in northern European and particularly Scandinavian cuisine to “impart a sharp, clear flavor” to meat dishes, especially wild birds and game meats (boar & venison). They also season pork, cabbage, and sauerkraut dishes.
But even so Norwegian and Swedish dishes, juniper berries are also infrequently used in German, Austrian, Czech, Polish and Hungarian cuisine, steadily with roasts. Northern Italian cuisine, especially that of the South Tyrol, also contains juniper berries.