Juniper Berry     These astringent blue-black berries are native to both Europe and America. Juniper berries are too bitter to eat raw and are usually sold dried and used to flavor meats, sauces, stuffings, etc. They're generally crushed before use to release their flavor. These pungent berries are the hallmark flavoring of gin. In fact, the name is derived from the French word for juniper berry — genièvre , which is the name for gin in France.

    If you've got it, but don't know what to do with it, below are some traditional dishes that the spice complements nicely.

Salads  
Soups & Stews  
Fish & Poultry  
Meats  
Vegetables  
Pasta; Grains;
Dried Beans 		 
Cheese & Egg Dishes  
Sauces  
Desserts  
Miscellaneous  


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