Juniper berries spice, ground

Let the fun beGIN – with juniper berries

Well, did you catch yourself thinking of the delicious trendy spirit first when you heard the word “juniper berry”? The connoisseur knows: the berry-shaped cones of the cypress family are among the most important basic ingredients of a gin. If you want to get started with a local schnapps distillery, you've come to the right place *wink*. Also other botanicals such as lemongrass, fresh coriander, nutmeg or Cinnamon you get it Ankerkraut.

But there is much more that can be done with the fruits of the evergreen juniper bush or tree! When dried, the rounded berries are a popular spice that can be used in a variety of ways. With their slightly bitter, sweet aroma, they give dishes a very special, high-intensity flavor. If you like this taste, you will certainly also like bay leaves, caraway and rosemary, because they also have savory, sweet and bitter notes that can also be described as “resinous”. Some even say that they taste like a coniferous forest smells. A nice idea, right? And a touch of peppery spiciness can also be seen when eating the pseudofruit, similar to pink pepper.

More about the botanical background

The juniper comes with a variety of different species and is native throughout Europe and parts of Asia. The dark purple or blue berries form on the flowers and ripen there. In fact, the cypress plant is the only coniferous tree that produces a seasoning instead of “just” inedible cones like its relatives. The top layers or scales of the juniper cones become “fleshy” through a complex and lengthy process, making them edible. According to ancient records, juniper berries were said to have been used for a wide variety of purposes in Egypt, Greece and Rome a long time ago.

Due to the strength of the berry aroma, we recommend using it discreetly. For example, in larger stews, just a few fruits (six to eight pieces) can provide a stronger flavor that overpowers other spices and herbs. The intensity varies depending on the growing region, for example German juniper berries are considered to be less intense. This unique aroma harmonizes particularly well with thyme, fennel, pepper, marjoram and laurel, to name just a few of them.

In the kitchen, the blue or purple berries are particularly popular when preparing game. The meat of wild boar, poultry and roe deer has just as strong a taste as the spicy fruits - that's just right! Beef, mushrooms, sauces and soup dishes are also given bittersweet notes when you refine them with our finely ground juniper berries.

GIN-filled recipes for gourmets

If you're excited about the little cones, fruits, berries or whatever you want to call them, then get started right away and create your own personal delicacy. Many people use juniper berries when cooking sauerkraut and roast dishes such as venison. Marinades, pies, jellies and ragouts can also be wonderfully seasoned with it. Have you ever heard of juniper butter? Why not try an alternative to the classic herbal version and serve juniper butter together with butter, orange peel, cloves, sea salt and bay leaves? In the peasant kitchen of the Middle Ages, the spice plant was also used to smoke meat and fish.

If you prefer pure enjoyment in a cup rather than on a plate, you can try juniper berry tea: Simply pour one or two teaspoons of the berries with hot water and sweeten as necessary with honey or agave syrup, for example. A tea for exciting moments of enjoyment is ready!

We have another inspiration for you. Attention: A hearty, dark gravy for roast game made from game stock as a base, a dash of Marsala, a little butter and juniper berries and allspice for seasoning. Add salt and pepper in moderation and you have a delicious and flavorful sauce for meat.