Dishes made with juniper berries
are prepared in many cuisines around the world.
Juniper berries have long been considered a hunter's spice. Skilled cooks successfully used them to soak game meat. Thanks to this step, the meat took on a distinctive flavor and a subtle coniferous aroma. Today we often cook at home and use juniper berries as a seasoning not only for meat, but also for ham,
sausages
, and fish. As a seasoning,
recipes with juniper berries
suggest using not the whole berries, but a
marinade
or sauce made from them. Juniper pairs well with cumin, marjoram, rosemary, onion, and garlic. Juniper is also used to ferment cabbage, and in that case its flavor and aroma take on a richer, fuller note.
In industrial production, a coffee substitute is made from dried juniper berries. These spicy berries are also used to flavor a variety of drinks, both alcoholic and non-alcoholic. Juniper berries lend a bright, rich aroma to vodka, various cocktails, and fruit drinks.
Juniper sugar is also made from ripe, dried juniper fruit. Fresh berries are used to make syrup, marmalade, and gingerbread.
When using juniper berries in cooking, remember that you should not eat them in large amounts. The recommended amount is only 5-6 berries per kilogram of meat. In large quantities, these berries are dangerous to your health. It is also important not to confuse juniper berries with the poisonous berries of another plant - the savin juniper. They can be told apart by their blackish-blue color and the presence of two seeds inside the fruit.
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