J - SPICES, HERBS, AND BLENDS FROM A TO Z - The Encyclopedia of Spices and Herbs - Padma Lakshmi

The Encyclopedia of Spices and Herbs: An Essential Guide to the Flavors of the World - Padma Lakshmi (2016)

SPICES, HERBS, AND BLENDS FROM A TO Z

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JAMAICA PEPPER

See Allspice.

JAMAICAN JERK SEASONING

See Charmoula and Other Spice Pastes.

JAPANESE HORSERADISH

See Wasabi.

JEERA

See Caraway and Cumin.

JUNIPER

BOTANICAL NAME: Juniperis communis

OTHER NAMES: juniper berries

FORMS: dried berries

Juniper berries come from a small evergreen shrub that is native to southern Europe and the Mediterranean, as well as Norway, Russia, and North America. There are many different species, some of which grow wild all over Europe, but the major areas of cultivation today are Italy, eastern Europe, and Turkey. Juniper has been valued for medicinal purposes for centuries, and both magical and safekeeping properties have been attributed to it since biblical times.

Juniper berries are picked when they are ripe and have turned blue-black. They can take up to three years to mature on the bush, one reason that they are a relatively pricey spice; another is that they are usually harvested by hand, as machine-harvesting can crush the berries, and the plants have sharp, needle-like leaves, making picking the berries an arduous task. In addition, because of their long maturation time, both ripe and immature berries will be found on the same bush, so the pickers have to be careful to differentiate between them. Once dried, the berries may have a slightly dimpled appearance; they also often display remnants of a cloudy whitish bloom, but this is simply a harmless mold. The best dried berries are still slightly soft; avoid those that are rock-hard, as they will have little fragrance or flavor. The aroma of juniper is sharp, spicy, and piney, even turpentine-y, and the taste is equally sharp, slightly resinous, and bittersweet. More than anything, the smell and taste is that of gin—juniper berries are used to flavor gin, and the name gin is derived from the Dutch word for juniper, genever.

Juniper berries should always be crushed before using. They go particularly well with game, both game birds and meats such as venison or, in Scandinavia, reindeer, and are often used in marinades, rubs, or sauces for these. Their pungent flavor cuts the richness of fatty meats like duck and pork, and they are used in pâtés and terrines. In Germany and Alsace, the berries often flavor sauerkraut and pickles. They pair well with other spices, including rosemary, sage, thyme, and bay leaves, as well as with garlic and onions. In addition to flavoring gin, juniper berries are used in various liqueurs in Belgium, Holland, and Germany.

MEDICINAL USES: Juniper is used in folk medicine to treat intestinal problems, among other ills, and is considered an anti-inflammatory.

Caution: Juniper should be avoided by pregnant women and anyone with a kidney disorder (it has sometimes been prescribed as a diuretic).