Juniper Berries
Juniper Berries are a unique and flavorful addition to your culinary repertoire. With their tart, piney taste and aromatic profile, they are well-known for their role in flavoring gin and a variety of traditional dishes. The experience of cooking with Juniper Berries can bring a distinctive depth of flavor, elevating your meals to new heights.
How to Use Juniper Berries
To fully unlock the flavor of these berries, crush or grind them before adding to your recipes. They work exceptionally well in meat rubs, marinades, sauces, and hearty stews. The flavor of Juniper pairs beautifully with game meats, pork, and even vegetables like cabbage. They are also a crucial ingredient for crafting homemade gin and tonics, or for warming mulled drinks during cooler months.
Ingredients: 100% Juniper Berries
Allergens: Packed in a facility that handles sesame, celery, and mustard. This information is essential for those with dietary restrictions.
Nutritional Information (per 10g)
- Energy: 35 kcal
- Protein: 0.9 g
- Fat: 0.05 g
- Carbohydrate: 8.3 g
- Fibre: 1.0 g
Available Options
- Single jar
- Bulk packs – ideal for those who regularly use Juniper Berries in their cooking
Incorporating Juniper into your kitchen not only enhances flavors but also opens up new culinary possibilities. Whether you're using them in a sophisticated marinade or a warming drink, their versatility makes them a must-have item.
Shipping
Free UK mainland delivery when you spend over £50. For delivery costs to destinations outside the UK, please email us on orders@naturekitchen.co.uk for a shipping quote.
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Returns
Under the Food Safety Act, we are not able to re-pack / re-sell returned goods that have had the seal opened or the bag carton cut / opened, for safety reasons. Clients are welcome to return goods to us if not 100% satisfied, however, we do request that clients email us before returning goods to advise the reason for return. Please note that if there is nothing faulty / damaged with the goods, we will not refund the carriage costs.
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