Juniper Berries-15g

$3.45

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Weight
15G

Product Description

Juniper Berries are obtained from the small evergreen juniper tree. The dried berries have a dark blue colour, fresh spicy tart flavour, and pine aroma. Juniper has a special affinity with venison and other robust game meats. Used in European cuisine.

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Flavour Notes:

Juniper Berries are the small blue-black fruits of the juniper tree and are commonly used in European cuisine. The berries have a strong, woody and slightly sweet flavour with a pungent aroma that lends itself well to rich meat dishes and most commonly, gin. The berries are harvested at peak ripeness and dried before use. They can be used ground or whole and in relatively small amounts as their flavour can be quite intense.

Culinary Notes:

Juniper Berries have a distinct flavour profile that can add a unique and complex taste to a variety of dishes. Commonly known to flavour gins and various cocktails, dried Juniper Berries are also well-suited to rich meat dishes like beef or lamb stews and creamy sauces to cut through the fatty richness. Juniper Tree Berries are also excellent additions to meat brines, pickling liquids, spiced marinades, your evening gin and tonic, or can be ground to incorporate into your favourite spice blends such as Garam Masala, Herbs de Provence and Ras el Hanout.

Health Benefits:

Juniper Berries contain natural compounds that are believed to have a range of health benefits including anti-inflammatory, antifungal, antiseptic and antioxidant properties. They have also been used traditionally to treat a variety of ailments including digestive issues, joint pain, respiratory infections such as bronchitis and have been known to help control blood pressure and support kidney function.

Ingredients:

100% Juniper Berries

Country of origin:

Southern Europe

other names or spelling:

Juniper Fruits, Juniperus communis

How to use

  • As the flavour of dried Juniper Berries can be quite strong, we recommend only adding about 3-4 berries for a large dish
  • If you’re unfamiliar with their flavour, it may be a good idea to start smaller and add to your taste
  • For optimum flavour, lightly crush them before adding whole and removing before serving to avoid anyone crunching down on one
  • You can also grind in a mortar and pestle or electric spice grinder to get a fine powder

The Spice People FAQs

Juniper Berries are most commonly used as a spice for gin. They also add flavour to casseroles, marinades and stuffing. Can also be applied to wounds and joints directly for pain relief.

Juniper Berries are edible. Juniperus communis, the common variety of juniper berries, are safe to eat, whereas Juniperus Sabina or Savin Juniper is poisonous.

Most of the Juniper Berries are grown in Asia, Europe, and North America. However, not much is grown in Australia as the climate isn’t suitable.

Juniper Berries taste like tart pine. They have a musty flavour with a sweet and spicy citrus element.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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