TASTE Specialty Foods Juniper Berries, 10-Ounce Jars

I wanted to make a more authentic German or Central European style sauerkraut and beef (or pork) stew. Many of the recipes I found call for juniper berries. Let me say now these are not something to eat as is but rather more like bay leaves or allspice berries that one would employ as a flavoring agent. I have not thus far been very versatile in my use of this product. These berries have a rich pine-like flavor and they smell like gin! They have been a valuable addition to at least this one dish but I hope to unlock some further uses for them in the future. Because this is a large jar I have been giving a lot away to others to sample.Update: Juniper berries are particularly suited to venison. The way I had it was as a fresh venison sausage which included among other spices juniper berries ground into it. The pine-like flavor paired nicely with the gamey flavor of the venison.

This is a healthy bottle of juniper berries. They added a delightful overtone to my corned beef and corned tongue. Too much dust for five stars, though, since the dust is probably of rodent origin (I have no proof of this, I just assume that all dirt in spices is nasty as you can imagine). A quick rinse and they were ready to use. I will look for them again if this is not a lifetime supply.

A little berry with big taste notes. I picked this up to use in an Alton Brown version of Sauerbraten and now I'm glad I have this wonderful spice in my collection. I now use 3-9 berries in almost all of my flavor based brine. The berries should always be slightly crushed to get the most flavor added to your brine and marinade. This makes some of the most boring cuts of meat turn into a brined flavor sensation.

My German wife always adds these to her sauerkraut to give it a "homemade" taste. Whenever she ran out of her supply she checked the local store for some more but could not find any. I found them on the net but a 1 oz jar cost almost as much as this 10 oz jar. Now she has a lifetime supply. Thanks again AMAZON.COM!

I wanted Kasseler Rippchen but a) good ones here are hard to find and b) it's very expensive. One of the secrets is juniper berries. I made the brine with the berries, I brined the pork for three weeks, I smoked it all morning over applewood and I now have become world famous (locally)

The only thing I use juniper berries for is to add some flavor to sauerkraut, but that's enough to make this jar of dried juniper berries indispensable in my kitchen.

.I hate these long reviewes just get to the point did it get there and was it as shown works great and ad shown

If you love to brine - more than a Thanksgiving turkey once a year - and hate the prices of the pre-made brine mixes. Enough hereto last for YEARS!