The Science of Spice

119

JUNIPER

Ju

Flavour Group | FRAGRANT TERPENES | Juniper

Crush berries just

before using them;

compounds soon

evaporate when the

oil sacs are broken.

Terpenes from the

oil dissolve poorly in

water but spread

easily through oil

and alcohol.

Meat rubs of

crushed juniper give

a strong taste as the

surface fats disperse

the flavours.

RELEASE THE FLAVOUR

Juniper berries don't need roasting, but

do benefit from crushing or grinding to

speed the rate at which the terpene-rich

oils spread through a dish.

BLENDING SCIENCE

Juniper’s principal flavour – light, woody pine – reflects the coniferous tree from which it

originates; fragrant terpene compounds make up 80 per cent of juniper’s flavour oils, with the

pinewood aroma of pinene foremost. This range of pleasantly fragrant terpenes, combined

with juniper’s high sugar content (up to 33 per cent), provide ample blending opportunities.

FOOD PARTNERS

Cabbage, beetroot Add crushed

berries to coleslaw, along with slivers of

tart apple; mix with salt and sprinkle over

beetroots before roasting.

Citrus fruits Flavour citrus preserves

with a couple of crushed berries, or top

lemon sorbet with a small pinch.

Meat Use in marinades, rubs, and

stuffing for most meats, particularly

game. Drop crushed berries into

casseroles and stews, with a strip of

orange peel.

Salmon Juniper’s resinous qualities

work well with oily fish: include it in a

homemade cure for salmon gravlax.

Chocolate Stir crushed berries into

a truffle or mousse cake mixture.

Kitchen

creativity

Juniper has a sweet taste with a strong aroma of pine and hints of turpentine.

Its clean, citrus qualities make it particularly well suited to meat, on which its

acids have a mild tenderizing effect.

add clean herbal

notes to strongly

flavoured terpenes:

bay contributes

woody-tasting

terpineol, alongside

pinene and geraniol,

making for a

strong match

cardamom’s

terpene compounds

carry woody spice

base notes, in addition

to sharing limonene

and geraniol

combine juniper’s

dominant pine with

other complex

spices featuring

pinene:

cumin has a

rich, heady aroma

but with a strong

pinewood background

from pinene

grains of Selim

have high levels

of pinene, and

contribute distinctive

eucalyptus notes

black pepper

highlights the pine

aroma, while adding

a peppery heat

draw out the citrus

notes with another

limonene:

lemon myrtle,

which also has floral

hints of linalool, will

bring an intensely

sweet citrus taste

highlight the fresh

floral notes with

geraniols:

nutmeg also

contains terpineol and

pinene for a woody

and earthy depth

coriander also

contains pinene and

myrcene, making it a

great fit

ginger has both

sweet and lemon

flavours, which can

both be brought out

GERANIOL

floral | sweet |

lingering

PINENE

woody | spicy |

camphorous

ALPHA-TERPINEOL,

TERPINEOL, AND

MYRCENE

herby | spicy |

woody

LIMONENE

citrus | herby |

turpentine

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