Juniper berry
Fleshy cone used as spice and to flavour gin.
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Despite their name, juniper berries aren't actually berries. They are the female seed cones of juniper plants, but unlike the hard, woody scales of a typical pine cone, their scales are fleshy and fused together into a single, berry-like covering known as a galbulus. A few species, most notably Juniperus communis, are used as a spice, especially in European cooking, and are responsible for the signature flavor of gin. Along with spruce buds, they are one of the few spices that come from conifers.
These "berries" start out green and, for most species like J. communis, take about 18 months to ripen to a purple-black color. Depending on the species, this ripening can take as little as 8–10 months or more than 24 months, as with J. drupacea. Their size varies too: J. communis berries range from 4 to 12 millimeters in diameter, while J. drupacea can be much larger, reaching 20–28 millimeters. For culinary use, the dark, fully ripe berries are typically preferred, and gin gets its flavor from ripe juniper berries, which are harvested when fully mature.
Chemistry
Chemically, juniper berries contain about 2% essential oil, a bitter principle historically referred to as juniperin, roughly 10% resins, proteins, and various acids including acetic and malic acids. Extracts have also yielded fatty acids, terpenes, and aromatic compounds such as pinene, sabinene, limonene, and myrcene.
Toxicity
In the United States, juniper berries are classified as generally safe, but they haven't been extensively tested in clinical trials. Potential side effects include an increased risk of miscarriage, even in small doses, so pregnant or breastfeeding women should avoid them. Allergic reactions are possible, and consuming large quantities may cause catharsis, convulsions, or harm kidney function. It's also important to note that the berries of some species, like J. sabina, are toxic.
Uses
While some juniper species are too bitter to eat, many are edible. Besides J. communis and J. drupacea, these include J. phoenicea, J. deppeana, and J. californica.
Young, green berries have a flavor dominated by pinene, giving them a piney, resinous taste. As they mature, that backdrop is joined by what food writer Harold McGee describes as "green-fresh" and citrus notes. The outer scales are relatively flavorless, so the berries are almost always crushed before use.
Quick Facts
- Type
- Seed cone (galbulus)
- Primary species
- Juniperus communis
- Size range
- 4 mm (0.157 in) to 12 mm (J. communis); up to 20–28 mm (J. drupacea)
- Maturation time
- About 18 months for most species; 8–10 months to over 24 months
- Color at maturity
- Purple-black
- Toxicity note
- May cause miscarriage; some species toxic
Facts from the source article.
Lore & Background
Unlike the separated and woody scales of a typical pine cone, those in a juniper berry remain fleshy and merge into a unified covering surrounding the seeds. Juniper berries are sometimes regarded as arils, like the berry-like cones of yews.
The berries are green when young and mature to purple-black over about 18 months in most species, including J. communis. Maturation occurs from as little as 8–10 months in some species up to over 24 months in J. drupacea. The mature, dark berries are usually (but not exclusively) used in cuisine, while gin is flavoured with ripe juniper berries.
Juniper berries contain diverse phytochemicals, including an essential oil in
Reader's Guide
Juniper berries are used in northern European and particularly Nordic cuisine to impart a sharp, clear flavor to meat dishes, especially wild birds and game meats. They also season pork, cabbage, and sauerkraut dishes. Traditional recipes for choucroute garnie, an Alsatian dish of sauerkraut and meats, universally include juniper berries. Besides Norwegian, Danish, Estonian and Swedish dishes, juniper berries are also sometimes used in German, Austrian, Czech, Polish and Hungarian cuisine, often with roasts.
Northern Italian cuisine, especially that of the South Tyrol, also incorporates juniper berries. They are also used in the Italian region of Apulia, especially to flavour brines. Juniper, typically J. communis, is used to flavor gin, a liquor developed in the 17th century in the Netherlands. The name gin itself is derived from either the French genièvre or the Dutch jenever, both of which mean 'juniper'.
Other juniper-flavoured beverages include the Finnish rye-and-juniper beer known as sahti, which is flavored with both juniper berries and branches. Another drink made from the berries is julmust, a soft drink made in Sweden mainly sold during Christmas. A few North American juniper species produce a seed cone with a sweeter, less resinous flavor than those typically used as a spice.
Food
Such species have been used not just as a seasoning but as a nutritive food by some Native Americans. The berries also have medicinal uses. For example, the Blackfoot used juniper berry tea to cure vomiting, while Crow women drank juniper berry tea after childbirth to increase cleansing and healing. In addition to medicinal and culinary purposes, Native Americans have also used the seeds inside juniper berries as beads for jewellery and decoration.
Culture
An essential oil extracted from juniper berries is used in aromatherapy, both for body massage, diffusion, and perfumery. Juniper berries, including Juniperus phoenicea and J. oxycedrus, have been found in ancient Egyptian tombs at multiple sites. The Greeks used the berries in many of their Olympics events because of their belief that the berries increased physical stamina in athletes. The Romans used juniper berries as a cheap domestically produced substitute for the expensive black pepper and long pepper imported from India.
Frequently Asked Questions
Who is Juniper berry?
Juniper berry is the common name for the fleshy, fused seed cone (technically called a galbulus) produced by the female juniper plant. Despite the name, it has no botanical relationship to true berries.
What is Juniper berry known for?
Its primary role in the culinary world is as a spice and as the defining flavoring agent in gin. It also appears in various European recipes as a distinctive seasoning.
What species is Juniper berry from?
The most widely used variety comes from Juniperus communis, though other species such as J. drupacea produce notably larger cones reaching up to 20–28 mm. The 4–12 mm range typical of J. communis is what most cooks and distillers work with.
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Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Juniper berry (CC BY-SA 4.0).
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