Juniper Berry

A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance. The cones from a handful of species, especially Juniperus communis, are used as a spice, particularly in European cuisine, and also give gin its distinguishing flavour. According to one FAO document, juniper berries are the only spice derived from conifers though tar and inner bark (used as a sweetener by Apache cuisines) from pine trees is sometimes considered a spice as well.

Season: Dried juniper is available all year, but it is most commonly used in the cold-weather months. Ripe blue-black juniper berries may be picked off the bush whenever they are found.

Purchase and Avoid: Juniper berries are at their best when they are moist and soft to the touch. The cloudy bloom that appears on some berries is harmless. Look for whole juniper berries at specialty spice merchants and German or eastern European markets.

Note: People with kidney weakness and pregnant women should not eat juniper.

Serving Suggestions: Braise red cabbage with apples, shallots, bacon, apple cider vinegar, thyme, bay leaves, and juniper. • Roast duck with prunes, juniper berries, and thyme. • Season roasted salmon with juniper berries, shallots, and vermouth.

Food Affinities: Allspice, apple, bacon, black pepper, boar, duck, goose, marjoram, onion, pâté, pork, sage, shallot, red wine, thyme, venison, vermouth.

Source: Chow