A culinary and botanical treasure

For centuries, juniper has been prized for its unique flavor and ability to enhance both savory dishes and alcoholic beverages. In powder form, its aromatic properties are readily available and ideal for incorporating into modern plant-based recipes or enriching personalized infusions.

Description

Fine powder of beige-brown to dark brown color, intense woody and resinous odor, slightly sweet and peppery taste.

Nomenclature

• Common names: Common juniper, Juniper berry
• Latin name: Juniperus communis
• Family: Cupressaceae
• Part used: Dried berries
• Form: Powder
• Origin: Temperate Europe
• English name: Juniper berry powder
• Name in German: Wacholderbeerenpulver
• Name in Spanish: Polvo de baya de enebro
• Name in Italian: Polvere di bacca di ginepro
• Name in Arabic: مسحوق توت العرعر

Main virtues

Traditionally used to flavor dishes, promote easy digestion after heavy meals and for making homemade aromatic infusions.

Main constituents

Essential oils (α-pinene, sabinene, myrcene), tannins, flavonoids, natural sugars.

Use and dosage

• In the kitchen: Sprinkle in marinades, sauces, stews (moderate quantity due to the aromatic power).
• Infusion: 1/2 teaspoon per cup of simmering water, infuse for 7 to 10 minutes.
• Maceration: Used in the artisanal production of gins and flavored eaux-de-vie.

Precautions, side effects and contraindications

• Do not consume in excess: natural renal stimulation.
• Not recommended during pregnancy, breastfeeding or severe kidney disease.
• Moderate and occasional use recommended.

History and origin

Symbolizing purity and protection in many European cultures, juniper has been used in both traditional rituals and popular cuisine. It is also famous for its major role in the development of the first aromatic spirits in Northern Europe.

Miscellaneous information

• Packaging: kraft bag, opaque airtight jar or sealed food box.
• Storage: in a dry, cool place away from direct light.
• Shelf life: 18 to 24 months depending on storage conditions.

Sources and references

• Culinary Plants and Herbs – Gourmet Botanical Guide
• Flora of Temperate Europe – French Botanical Society
• Pl@ntUse – https://uses.plantnet-project.org

🔎 Information

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