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JUNIPER BERRY

 

Juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance. The cones from a handful of species, especiallyJuniperus communis, are used as a spice, particularly in European cuisine, and also give gin its distinctive flavour. According to one FAO document, juniper berries are the only spice derived from conifers, although tar and inner bark (used as a sweetener in Apache cuisines) from pine trees is sometimes considered a spice as well.All juniper species grow berries, but some are considered too bitter to eat. In addition to J. communis, other edible species include Juniperus drupacea, Juniperus phoenicea, Juniperus deppeana, and Juniperus californica. Some species, for example Juniperus sabina, are toxic and consumption is inadvisable.

Juniperus communis berries vary from four to twelve millimeters in diameter; other species are mostly similar in size, though some are larger, notably J. drupacea (20–28 mm). Unlike the separated and woody scales of a typical pine cone, those in a juniper berry remain fleshy and merge into a unified covering surrounding the seeds. The berries are green when young, and mature to a purple-black colour over about 18 months in most species, including J. communis (shorter, 8–10 months in a few species, and about 24 months in J. drupacea).The flavour profile of young, green berries is dominated by pinene; as they mature this piney, resinous backdrop is joined by what Harold McGee describes as "green-fresh" and citrus notes.[7] The outer scales of the berries are relatively flavourless, so the berries are almost always at least lightly crushed before being used as a spice. They are used both fresh and dried, but their flavour and odour are at their strongest immediately after harvest and decline during drying and storage.

Juniper berries are used in northern European and particularly Scandinavian cuisine to "impart a sharp, clear flavour" to meat dishes, especially wild birds (including thrush, blackbird, and woodcock) and game meats (including boar and venison). The name gin itself is derived from either the French genièvre or the Dutch jenever, which both mean "juniper". Other juniper-flavoured beverages include the Finnish rye-and-juniper beer known as sahti, which is flavoured with both juniper berries and branches. The brand Dry Soda produces a juniper-berry soda as part of its lineup. Recently, some American distilleries have begun using 'New World' varieties of juniper such as Juniperus occidentalis.

Juniper berry was first intended as a medication since juniper berries are a diuretic and were also thought to be an appetite stimulant and a remedy for rheumatism and arthritis. Western American Native Tribes are also reported to have used the juniper berry as an appetite suppressant in times of hunger and/or famine. Currently, the juniper berry is being researched as a possible treatment for diet-controlled diabetes, as it releases insulin from the pancreas (hence alleviating hunger). It is also said to have been used by some tribes as a female contraceptive. A few North American juniper species produce a seed cone with a sweeter, less resinous flavour than those typically used as a spice. For example, one field guide describes the flesh of the berries of Juniperus californica as "dry, mealy, and fibrous but sweet and without resin cells. An essential oil extracted from juniper berries is used in aromatherapy and perfumery. The essential oil can be distilled out of berries which have already been used to flavour gin.

BMV Fragrances Private Limited manufactures following Juniper Berry product:

JUNIPER BERRY - ReconstitutionCOA / GLC  MSDS

 












 
 
 
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