AI-generated illustration.
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What is it?
Juniper berries are used whole or crushed as seasoning. Here we start with dried berries sold for cooking.
«Aromatic and pine-like, with citrus notes.»
Background
Purchased culinary juniper berries provide a clear starting point for this guide. We use them as a seasoning, not as a large share of the ingredients.
Flavour profile
Aromatic and pine-like, with citrus notes. The flavour can become dominant.
Pairs well with
Game, lamb, cabbage, dark sauces and meat stews.
Lightly crush a few before putting them in the pot. Use a spice bag to make the pieces easy to remove.
Did you know?
The producer describes both pine character and citrus notes. This makes juniper more than just a game seasoning.
Common mistakes
Using so much that the sauce tastes mainly of woodland, or leaving coarse pieces to surprise diners.
Know the difference
Juniper berries are not peppercorns, even though both may sit as small dark balls in the cupboard.
A little spice knowledge
Light crushing makes it easier to release flavour into the cooking liquid. A spice bag makes the pieces easy to remove.
Works well with
Bay leaves, thyme, pepper and garlic.
Sapidus’ favourite partners
Try a little in a small portion of game sauce before seasoning the whole batch.
Never combine with?
A sauce with lots of rosemary and juniper can become very resinous. Build the combination gradually.
Storage
Store tightly closed, dark and dry, away from cooker steam. Smell before use and buy an amount suited to your consumption. Follow the packaging advice for fresh or processed products.
Try it yourself
Let one lightly crushed berry infuse in a little stock. Taste at intervals and assess when the aroma becomes clear. This suggestion is not presented as a test carried out by Sapidus.
1 claims linked to sources.
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