Juniper berries whole

Description:
Juniper berries are an essential seasoning for dark meat, especially game and beef, throughout Europe, Scandinavia and Russia. The blue berries lend an interesting, resinous-fruity aroma to stewed ragouts. They are also popular for pickling meat (sauerbraten) and smoking fish (e.g. trout).

In combination with caraway, juniper berries should not be missing from any German sauerkraut.

Usage:
Juniper berries can also be cooked in the dish for a long time. One berry is sufficient per portion. To intensify the flavour of the food, the berries can be crushed with a blunt object. The ground version is better for seasoning, as the berries are then not eaten due to their strong aroma.

For smoking meat and fish, the berries can simply be placed in the embers. To achieve a noticeable flavour, you should use a handful.

Well-known dishes:
Gin, sauerbraten, roast venison, juniper latwerge.

Aroma/flavour:
Resinous-fruity aroma, somewhat bittersweet taste.

Harmonises with:
Garlic, caraway, bay leaf, marjoram, pepper, thyme

Origin:
Macedonia