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Juniper berries are used in northern European and particularly Scandinavian cuisine to, according to one source, "impart a sharp, clear flavor" [1] [5] to meat dishes, especially wild birds (including thrush, blackbird, and woodcock) and game meats (including boar and venison). [14]
Chemical research has begun to identify the various chemicals that are extracted in the distillation process and contribute to gin's flavouring. For example, juniper monoterpenes come from juniper berries. Citric and berry flavours come from chemicals such as limonene and gamma-terpinene linalool found in limes, blueberries and hops amongst ...
Juniper berries are a spice used in a wide variety of culinary dishes and are best known for the primary flavoring in gin (and responsible for gin's name, which is a shortening of the Dutch word for juniper, jenever). A juniper-based spirit is made by fermenting juniper berries and water to create a "wine" that is then distilled.
This ham has a black exterior thanks to its seasonings, which include coriander, garlic, juniper berries, and pepper. Canadian Bacon: The name is misleading as Canadian bacon is actually ham ...
In Finland, juniper is used as a key ingredient in making sahti, a traditional Finnish ale. Also the Slovak alcoholic beverage Borovička and Dutch Jenever are flavoured with juniper berry or its extract. Archaeological evidence suggests that the use of juniper in brewing may date back to at least the early medieval period.
It’s distilled with juniper, sumac, sorrel, lemon peel, apple, thyme, mint and parsley, and its herbal, woodsy flavor is not too far from gin. ... Dickey is a fan of the new berry flavor, made ...
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