Juniper berries are the small, aromatic seed cones of juniper plants, commonly called berries in culinary use. They have a resinous, pine-like flavour with citrus and peppery notes. Juniper is the defining botanical flavour in gin and a traditional seasoning for game, pork, pâtés and fermented cabbage preparations.
Crush the dried berries lightly before adding them to a marinade, braise or brine to release their aroma. Use sparingly because their resinous character can dominate a dish. Remove whole berries before service unless the recipe specifies otherwise.
Example: crushed juniper can season venison, wild boar, sauerkraut, choucroute and game pâtés.
Chef’s tip: pair juniper with black pepper, thyme, bay and citrus peel for a classic game seasoning.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
