Wild juniper berries are a staple ingredient in many dishes and drinks around the world and is the signature flavour of gin. There are roughly 60 different varieties of juniper, with no two tasting quite the same. Their berries are actually tiny cones, not true berries, and most of what we carry are handpicked from Juniperus communis, an evergreen shrub which grows abundantly in northern Canada, and also occasionally Juniperus virginiana, also known as the Eastern red cedar, a tree found in southeastern Canada and the eastern United States. Like grapes, the taste of juniper berries – piney with a citrus overtone – varies slightly depending on local soil conditions. Used crushed or whole, either as a rub or in a stew, juniper pairs particularly well with game meats, such as venison or moose, as well as duck, rabbit, and pork. A little goes a long way, so use as much as you would peppercorns. Cooking them with another fruit, like apple, brings out their citrus taste, which is why they can be used in fruit cakes. They are also a key ingredient in many sauerkraut recipes.
