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Juniper berry
Juniper berries are used in northern European and particularly Scandinavian cuisine to, according to one source, "impart a sharp, clear flavor" to meat dishes, especially wild birds (including thrush, blackbird, and woodcock) and game meats (including boar and venison).
They also season pork, cabbage, and sauerkraut dishes. Traditional recipes for choucroute garnie, an Alsatian dish of sauerkraut and meats, universally include juniper berries.[15] Besides Norwegian, Danish and Swedish dishes, juniper berries are also sometimes used in German, Austrian, Czech, Polish and Hungarian cuisine, often with roasts (such as German sauerbraten). Northern Italian cuisine, especially that of the South Tyrol, also incorporates juniper berries. They are also used in the Italian region of Apulia, especially to flavour brines.
