Albania / Juniperus communis
The taste of juniper berries is fresh and tangy with a strong aroma of pine and citrus, but there is a unique note that defines it. Perhaps most commonly known as the predominant flavor of gin, juniper has a host of culinary applications as well.
A perfect pairing with wild or gamey meats, juniper berries can be crushed and made into a paste with garlic, rosemary, and olive oil and rubbed on any cut. It tends to take the edge off of game flavors nicely, but be careful not to overpower the natural flavor with too much of a good thing.
Try with Juniper Duck Breast Pastrami, Cascade Turkey Roulade, Smoked Brined Trout, Corned Beef and Caraway Cabbage, Pear Arugula Salad With Juniper Vinaigrette, Olive Oil and Juniper Brownies, Juniper Pelmeni, Rocky Mountain Pork Loin & Savory Applesauce, Pepper and Spruce Tip Dirty Martini, Spice Lore, Baked Quince, and English Beef Rub
1/2 cup is about 1.44 oz