Juniper berries

Juniper berries, produced by the common juniper, emit a powerful aroma, reminiscent of pine needles with woody floral notes thanks to geraniol. On the palate, these berries have a tangy, slightly sweet and spicy peppery flavor, with fresh, woody, resinous and floral nuances.  Native to the mountainous regions of the northern hemisphere, the common juniper, belonging to the Cupressaceae family, produces dried fleshy galbules for use as herbs. These berries are found in European cuisines and are used in the preparation of liqueurs and alcohols.  The history of juniper berries dates back to ancient Egypt, where they were used as a digestive remedy. In the Middle Ages, they were used to disinfect places that had hosted plague victims. Popular Roman belief held that chewing a daily juniper berry protects against illness.  Whole juniper berries are traditionally used to flavor sauerkraut, marinades, stuffings, cold meats and stews. They go particularly well with game and can also be used in desserts such as Christmas biscuits, quince paste, and fruit jellies.  To reveal their full flavor, crush the juniper berries before adding them to dishes. They can be added at the start of cooking to infuse slowly, or crushed and pan-fried for extra intensity. In addition to their culinary appeal, juniper berries are renowned for their anti-rheumatic, anti-infectious, antiseptic, and digestive properties.  The addition of juniper berry infusions is recommended in cases of arthritis or gout, promoting joint mobility and relieving stiffness. Their anti-infectious effect makes them useful in cases of urinary infections. Finally, their aperitive, stomachic, toning, and expectorant properties make them beneficial for digestion, the prevention of bloating, and the relief of fragile children prone to colds and sore throats.