Information
Crushed Juniper Berries: The Taste of the Forest in Your Pot
Juniper is the game seasoning above all others: dried berries from the juniper bush (Juniperus communis) with a resinous, bittersweet aroma made for dark meat. These berries come ready crushed, so the aroma is released and ready to work in stews, brines and marinades without a mortar. This is the flavour that ties together the game stew, the sauerkraut and the classic smoking brine, and that gin lovers recognise from the first second.
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Resinous forest aroma
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The classic for game and pork
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Ready crushed, ready to use
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100% pure juniper berries
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The berries season pork, game and poultry, and do just as good a job in soups, sauces, fish brines and marinades. The bitter, aromatic profile cuts through rich dishes and adds depth to anything that simmers for a long time, and in the sausage kitchen juniper is the signature of game and hunter's sausages. The product is 100% pure juniper berries with no additives, no known allergens and no GMO.
Juniper and smoke are made for each other: add 1-2 tbsp of crushed juniper berries to the brine when smoking pork or fish, and the smoke flavour and forest aroma meet in the finished product. The same trick lifts the cooking brine for ribs and cured lamb.
Features
- Game's best friend: The bittersweet resin aroma is the classic partner for moose, deer, venison and other dark meat.
- Ready crushed: The aroma is released and infuses straight into stews, brines and marinades, no mortar needed.
- Versatile in use: Game, pork, poultry, soups, sauces, sauerkraut, fish brines and marinades.
- Pure product: 100% juniper berries with no additives, no known allergens.
- Naturally rich in fibre: Dried juniper berries contain a full 49% dietary fibre.
How to use
- Measure the amount using the dosage guide below, juniper should stay in the background, not dominate.
- In stews and sauces: add early, the long cooking time rounds off the bitterness.
- In brines and marinades: stir the berries in and let the meat or fish soak as usual.
- In sausage meat: mix the crushed berries in together with the rest of the seasoning.
Dosage guide
| Game stews | Approx. 1 tsp per pot serving 4, 1 tsp equals 5-6 whole berries |
| Game and hunter's sausages | 1-2 g per kg of meat (approx. ½-1 tsp) |
| Sauerkraut | Approx. 1 tbsp per kg of cabbage |
| Smoking brine and marinades | 1-2 tbsp per litre of brine |
Specifications
| Product | Dried, crushed juniper berries |
| Botanical name | Juniperus communis L. |
| Ingredients | 100% juniper berries |
| Flavour profile | Bitter, aromatic and resinous |
| Best for | Game, pork, poultry, soups, sauces, sauerkraut, fish brines, marinades |
| Nutrition per 100 g | 294 kcal, fat 8.5 g, carbohydrates 28 g, fibre 49 g, protein 3 g, salt 0.13 g |
| Allergens | No known allergens |
| Storage | Dry, dark and airtight, long shelf life |
FAQ Frequently asked questions
What do juniper berries taste like?
Bittersweet and aromatic, with a distinct resin note reminiscent of pine forest and a fresh, almost citrusy finish. Juniper is what gives gin its characteristic flavour, and in food the same aroma makes rich, hearty dishes taste cleaner and deeper.
How much juniper should I use?
Start carefully, juniper is powerful: approx. 1 tsp for a game stew serving 4, 1-2 g per kg of sausage meat and 1-2 tbsp per litre of brine. As a reference, 1 tsp of crushed berries equals roughly 5-6 whole juniper berries. Adjust upwards next time rather than overdoing it.
What does juniper go with besides game?
Pork is the big classic, from roasts and ribs to smoking brines, and poultry like duck and goose is lifted by the same aroma. Juniper also belongs in sauerkraut, hearty soups and sauces, fish brines and marinades. The rule of thumb: where there is rich meat or smoke, juniper fits.
Why crushed berries instead of whole?
The aroma sits in the oils inside the berry, and they are only released when the berry is crushed. Whole berries need a mortar before use, while these are ready to sprinkle straight into the pot or brine. Crushed berries also give a more even flavour in sausage meat and marinades.
Manufacturer
Foodstuff Collection