Juniper berries
The dark blue-purple dried cone-berries of juniper with a resinous-coniferous aroma, in marinades and brines for game, pork and fish, in sauerkraut and pates.
Juniper berries are the dark blue-purple dried cone-berries of a coniferous shrub with a firm wrinkled skin, a resinous-coniferous aroma with notes of pine, citrus and pepper and a sweetish-bitter resinous taste. They are lightly crushed and put into marinades and brines for game, pork, lamb and fish, into sauerkraut, braised meat, pates and sauces, and also used to flavour gin, tinctures and mulled wine.
Calories, proteins, fats and carbohydrates per 100 g of product
Juniper berries, Raw: Calories 127.1 kcal, Proteins 0.0 grams, Fats 0.0 grams, Carbohydrates 31.0 grams per 100 g of product.
Recipes with this ingredient
E-tonic is an unusual refreshing drink that combines invigorating espresso, sparkling tonic, and sweet bubble gum syrup. Its roots trace back to American bar culture, where mixology masters experiment with flavor contrasts. The taste of E-tonic is multi-layered: first, the freshness of tonic with a hint of syrup sweetness is felt, then the rich coffee aroma comes into play, smoothly blending with the spiciness of ginger and juniper berries. This drink is perfect for morning awakening or as a stylish non-alcoholic evening cocktail. Beautifully presented and rich in flavor sensations, it has become a choice for connoisseurs of unusual gastronomic experiences.
6
1
10
Lightly salted cod with a delicate pattern along the edge really resembles the northern lights, hence the name. In order to give the snow-white fish a beautiful shade, the fillet should be rubbed with berry puree, preferably blueberry, then the cod will be covered with an openwork lilac gradient. Another good option is lingonberry puree, but then the dish can safely be renamed "Crimson Sunset". Whatever color the cod turns out to be, you need to remember that you only need to set aside 2 - 3 hours to salt the fish, then it will turn out tender and very fresh, but to add color, you will need a whole night. Recipe from the chef of the Murmansk restaurant "Tsarskaya Okhota" Svetlana Kozeiko.
7
10
20
The recipe was shared with us by the chef of the restaurants Mushrooms and Gorynych, Artem Losev. Prepared during the expedition to the Kola Peninsula Mamont Camp.
16
6
200
