Badia Juniper Berries Spice, 12 oz

Juniper berries are the dark blue-purple cones from the juniper shrub, with a piney, resinous bite and faint citrus edge. They define game cookery and Northern European braises, and they're the botanical that gives gin its signature lift. A 12 oz jar gives serious cooks room to work them into long-simmered dishes and dry cures.

Common Uses

Crush a tablespoon into venison, boar, or duck braises with red wine and bay. Layer into sauerkraut and choucroute garnie alongside caraway and clove. Build a dry cure for gravlax or pork belly with salt, sugar, and crushed berries. Drop a few whole into the cavity of a roasting chicken or game bird. Steep into pickling brines for cabbage, beets, and stone fruit.

Cuisine Context

Essential across Alsatian, German, Scandinavian, and Northern Italian kitchens — anywhere game, cured pork, and fermented cabbage anchor the table. Mediterranean cooks reach for them when wild boar or rabbit hits the stove. They're also the workhorse aromatic behind house-infused gin and aquavit projects.

Pro Tip

Crack the berries with the flat of a knife before adding them to a braise. The skins are tough and release flavor slowly — bruising opens them up so the resin and citrus notes infuse the liquid in the first hour, not the last.

Ships from Doral, FL.