Juniper Berries

Origin & Story

Juniper berries (Juniperus communis) are among the oldest known spices in Europe. Even in antiquity they were used not only for seasoning but also as a remedy and in drinks. Their characteristic aroma – resinous, woody, with a fine citrus note – has made them indispensable in European cuisine for centuries. Traditionally they are closely linked to game dishes, cures and spirits such as gin. My berries come from North Macedonia, where they have been wild-harvested and traditionally processed for generations.

Highlights

When crushed or ground in a mortar, the dark blue berries reveal their full flavour. Typical notes of spruce, black pepper, lemon and earthy depth come to the fore. They give game dishes clarity, bring freshness to fish recipes and depth to cures. In marinades, sauces or pickled vegetables too, juniper unfolds its characteristic but never dominant taste.

Quality

My juniper berries come exclusively from wild harvesting in North Macedonia. There they are hand-selected at full ripeness, gently dried and filled all-natural in small batches. The result: intensely aromatic, ethereally fresh berries with an even grain and a robust taste.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I never use juniper ground, but whole and lightly crushed. In a cure for salmon in particular, it harmonises perfectly with lemon and dill. Its balsamic aroma brings a cool depth that goes wonderfully with fish, celeriac or even fermented vegetables.

Recommended use

• Cures, marinades, game dishes
• Salmon, fish, pickled vegetables
• Red cabbage, sauces, broths

Recipe idea

Cured salmon with dill, lemon & juniper
View recipe

Origin / Ingredients

North Macedonia.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.