juniper powder

The berries of the juniper plant are historically known for their unique flavor in cooking, and as a natural remedy for the beneficial virtues of their active ingredients. In recipes, they introduce a penetrating aroma, slightly resinous and with woody notes. A flavor that evokes pine, mixing sweet, pungent and sour, with highly sought-after citrus notes. The spice is created using small quantities of berries, crushed or reduced to powder. It becomes a flavoring agent that enriches various recipes with natural, ancient aromas and flavors.

Juniper berries: properties and benefits

These berries, which are actually juniper seeds, show precious digestive and purifying properties, useful for facilitating gastrointestinal transit and counteracting abdominal swelling. They contain a compound, juniperin, which can stimulate the production of gastric acids and promote digestive function, as well as stimulate the appetite. For this reason, juniper powder can be useful in soothing situations of intestinal gas (flatulence), heartburn, bloating and loss of appetite. The berries also have diuretic properties, which promote the drainage of excess fluids in the body. They are therefore an ally of well-being in combating water retention and the feeling of bloating. As a diuretic spice, it can help combat excess uric acid and support the correct functionality of the urinary tract. These berries allow antioxidants, including terpenes and polyphenols, which can promote joint function, providing natural relief to the joints. The natural antioxidant properties allow these molecules to react and neutralize free radicals, reducing oxidative stress - which causes harmful effects on cells. Externally, juniper berries in powder form have historically been used as a soothing agent for skin irritations, inserted into the oil to prepare ointments, creams and lotions. Much more often, juniper is used in the form of berry extract or as an essential oil. The powder can also be used as a food supplement. Nutritionally, juniper berries provide antioxidant plant compounds flavonoids, monoterpenes and coumarins, which can provide benefits for well-being. Their nutritional properties are also available in dried juniper berries in powder form, excellent for infusions and in recipes. In addition, it can be combined with other herbs, spices and resins in incense blends.

How to use juniper berries in cooking

The Mediterranean gastronomic tradition has used juniper cones for centuries, for various aromatic preparations. Its use as a spice is widespread, especially in Northern Europe - it is a common ingredient in German cuisine but also used in many Italian recipes. Excellent for flavoring and scenting game meats, stuffings, sauces, and pickled fish. The juniper berry is also a flavoring agent in gin and in several local liqueurs and grappas. Its scent and flavor are similar to pine, with an astringent taste and hints of citrus (sometimes compared to rosemary). The spicy, refreshing and savory flavor makes juniper berries an excellent addition to high-fat foods, such as meats. The aromatic properties of the dried berry are also available in the ground version, excellent for infusions as well as for use in cooking.

Juniper powder is appreciated for its convenience in the kitchen, in imparting a background flavor to foods and drinks without having to crush and chop the berry. Unlike other spices, in fact, juniper is used in recipes in very small quantities, often used chopped. The berries are commonly used in dried form, incorporated into dishes even whole, but much more often crushed to give an even more pungent aroma.

Having them available in powder form is practical for adding them directly to the dish, a sauce or a marinade. Ground juniper in the kitchen are useful spices for perfume and flavor, without having to remove or filter the berry after cooking - especially in sauces and reductions. Due to the resinous nature and strong flavor, moderation in the doses is recommended when using this spice. One way to balance the flavors is to combine the juniper berry powder with sea salt or ground black pepper, for a balanced seasoning. In some recipes, to enhance the light citrus flavor of juniper, the addition of a fruit such as apples or plums is called for, or a little vinegar to bring out the citrus element.

Meat: the bJuniper berries are popular on white meats, in recipes dedicated to game and wild boar. They pair well with lamb or mutton, rabbit and pork. Juniper is a good flavouring with roast duck, sometimes used to flavour beef. You can rub juniper berries in powdered form on meat before roasting, grilling or putting it on the barbecue, perhaps adding a little garlic to make the rub more flavourful. A typical Alsatian recipe, choucroute garnie, uses pepper and juniper berries to flavour sauerkraut with sausage and potatoes.

Savory and sweet recipes: as an aromatic spice, it can easily be used to give a special flavour to fillings and flans, fish and salmon recipes. Juniper berry powder is also an excellent substitute for whole berries in soups and stews. In desserts it is practical to be sprinkled in preparations, but the sour and resinous flavor must be mixed with skill. In the Scandinavian and Anglo-Saxon tradition, juniper cakes are created, jams with juniper berries and rhubarb, and dark chocolate is flavored.

Sauces: the powdered berries are practical to immediately add their flavor to marinades, mixtures with aromatic herbs and spices. It can be inserted excellently in combination with pepper, ground chili, to give a rustic flavor that connects well with smoked chili.

Drinks: the powdered version of juniper is convenient to add it to smoothies, fruit juices and other drinks. It is a well-known ingredient for creating special and aromatic cocktails.

Infusions: Juniper berry tea can be prepared using about 1 teaspoon of powder per cup, left to infuse for about 5-7 minutes in boiling water. Useful as a diuretic, in case of digestive disorders and abdominal bloating.

Alsatian Choucroute - Pork and Sauerkraut with Juniper

Ingredients:

2 tablespoons light brown sugar - 1/3 cup coarse unrefined salt - 3 lbs Pork Chops, cut into 3 sections - 6 lbs Sauerkraut, drained - 1/4 cup duck or goose fat (peanut oil is also available) - 1 large onion, roughly chopped - 4 large garlic cloves, roughly chopped - 20 juniper berries (2 teaspoons juniper powder) - 3 large bay leaves - 1/2 teaspoon cumin seeds - 1 teaspoon ground black pepper - 3 cups chicken broth - 1 1/2 cups Alsace Riesling (or Pinot Gris or Gewürztraminer) - 2 pounds Polish kielbasa (smoked pork sausage), skinned and cut into small pieces - 10 skinless hot dogs - 2 pounds boneless boiled ham, sliced ​​- 2 pounds medium potatoes (about 10), peeled - Mustard, for serving - salt, to taste

Directions In a large, resealable plastic bag, combine 1/3 cup salt and sugar. Add pork chops; shake well to coat ribs with seasonings. Seal bag and refrigerate overnight. The next day, preheat oven to 300°F. Rinse the sauerkraut in cold water and squeeze dry. Place a large roasting pan over 2 burners, set over high heat, and melt the duck fat. Add the onion and garlic and cook over medium-low heat, stirring until softened, about 7 minutes. Add the sauerkraut, ground or whole juniper berries, bay leaves, caraway seeds, ground black pepper, broth, and wine. Bring to a boil over high heat. Meanwhile, rinse the pork chops under cold water and pat dry. Dredge the pork chops in the sauerkraut and bring back to a boil over moderately high heat. Cover tightly with foil and bake in the oven for 1 1/2 hours. Remove the pork chops from the sauerkraut. Slice the meat between the ribs, creating a pork rack. Return the chops to the sauerkraut and top with the kielbasa, hot dogs, and ham. Cover and cook until the meat is warm, about 25 minutes. Discard the bay leaves. Meanwhile, in a large pot, cover the potatoes with cold water, add salt, and bring to a boil over high heat; cook the potatoes until fork-tender. Drain the potatoes and cover to keep warm. To serve, arrange the hot sauerkraut in the center of very warm dinner plates and partially insert the pork chops and kielbasa. Arrange the hot dogs and ham around the sauerkraut. Alternatively, arrange the sauerkraut on a large warmed platter and garnish with the meat. Sserve the sauerkraut with boiled potatoes and mustard.

Origins and History of Cultivation

The juniper plant has been known since ancient times, much appreciated by the ancient Romans, who included the berries among the essential spices - considered a substitute for pepper. Juniper berries flavored game meat, while the wood of the tree was used to smoke spit-roasted or grilled food, because it imparted a resinous and pleasant aroma to the meat or fish. The berries were known in cooking and for therapeutic purposes also in Greece and ancient Egypt, where they were used for embalming and to disinfect environments. They have also been found in archaeological excavations in India and other Asian cultures. Their properties as a digestive tonic, for stimulant, diuretic and sudorific effects were known. In popular belief, juniper leaves and branches hung above the door of the house or stable were good luck, and the wood was used for the polenta stirrer. Juniper branches fed the fire when someone was suffering from the flu, and the freshly picked leaves were placed on plates in the fireplace, to spread the beneficial aromatic scents. In the nineteenth century, Abbot Kneipp suggested wrapping the sick person in a blanket, heated by the vapors of juniper branches and berries. A suggestion that has gone down in popular history as Doctor Kneipp's cloak.

Plant and berries

The juniper plant is Juniperus communis, an evergreen shrub of the Cupressaceae family. It is found naturally throughout the northern hemisphere, growing in Europe, North America and Asia. It can vary in appearance, growing in a low, broad form like a shrub or as tall as a tree. The young leaves are needle-like, and as they mature they become pointed and broad. The male and female reproductive structures are usually separated into separate plants. As the plant is a type of conifer (like pine), it produces female seed cones, erroneously known as juniper berries or coccinella. They ripen in one to three seasons, usually containing 3 seeds. The fused, fleshy scales make them look like a berry. In fact, they have different nutritional properties, and juniper berries are used as a bitter spice - the only spice that comes from a conifer. They can show various colors, and most are deep blue or reddish brown.

Juniper berries in powder: side effects and contraindications

Although juniper is generally safe, to avoid unwanted effects, it is preferable to avoid excessive consumption. Ingesting berries in high doses, in powder or whole, can cause irritating effects on the mucous membranes, nausea, diarrhea and gastrointestinal disorders. Avoid berries in case of specific allergy to juniper, kidney and gastro-duodenal diseases, intestinal inflammation. In addition, they could interact negatively with some diuretic drugs or to reduce blood sugar. Juniper berries are not recommended for pregnant women.