Juniper berry: Difference between revisions
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Juniper berries are the only spice derived from conifer trees |
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[[Image:Jun com cones.jpg|thumb|right|220px|Juniper berries.]] |
[[Image:Jun com cones.jpg|thumb|right|220px|Juniper berries.]] |
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A '''juniper berry''' is a [[berry]]-like [[conifer cone]] produced by the various species of the [[juniper]] tree. The berries from a handful of species, especially ''[[juniperus communis]]'', are used as a [[spice]], flavoring European [[meat]] and [[cabbage]] dishes and giving [[gin]] its distinguishing flavor. All juniper species form berries, but some are considered too bitter to eat. Other edible species include ''Juniperus phoenicea''<ref name="dalby">{{cite book | author=Dalby, Andrew | title=Dangerous Tastes: The Story of Spices | publisher=University of California Press | year=2002 | id=ISBN 0520236742 | pages=p. 33}}</ref> and ''Juniperus californica''. |
A '''juniper berry''' is a [[berry]]-like [[conifer cone]] produced by the various species of the [[juniper]] tree. The berries from a handful of species, especially ''[[juniperus communis]]'', are used as a [[spice]], flavoring European [[meat]] and [[cabbage]] dishes and giving [[gin]] its distinguishing flavor. All juniper species form berries, but some are considered too bitter to eat. Other edible species include ''Juniperus phoenicea''<ref name="dalby">{{cite book | author=Dalby, Andrew | title=Dangerous Tastes: The Story of Spices | publisher=University of California Press | year=2002 | id=ISBN 0520236742 | pages=p. 33}}</ref> and ''Juniperus californica''. Juniper berries are the only spice derived from [[conifer]] trees.<ref name="fao">{{cite book|author=Ciesla, William M | title=Non-wood forest products from conifers|publisher=Food and Agriculture Organization of the United Nations|year=1998|id=ISBN 92-5-104212-8}} [http://www.fao.org/docrep/X0453E/X0453e12.htm Chapter 8: Seeds, Fruits, and Cones]. Retrieved [[July 27]] [[2006]].</ref> |
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Juniper berries grow to around 10 mm (1/3 inch) in diameter. Unlike the separated and woody scales of a typical pine cone, those in a juniper berry remain fleshy and merge into a unified covering surrounding the seeds. They are green when young and mature to a purple-black color over one to three years.<ref name="mcgee">{{cite book | author=McGee, Harold | title=On Food and Cooking (Revised Edition) | publisher=Scribner | year=2004 | id=ISBN 0-684-80001-2 | pages=p. 410}}</ref> It is the mature, dark berries that are usually but not exclusively used in cuisine. |
Juniper berries grow to around 10 mm (1/3 inch) in diameter. Unlike the separated and woody scales of a typical pine cone, those in a juniper berry remain fleshy and merge into a unified covering surrounding the seeds. They are green when young and mature to a purple-black color over one to three years.<ref name="mcgee">{{cite book | author=McGee, Harold | title=On Food and Cooking (Revised Edition) | publisher=Scribner | year=2004 | id=ISBN 0-684-80001-2 | pages=p. 410}}</ref> It is the mature, dark berries that are usually but not exclusively used in cuisine. |
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*{{cite book|author=Ciesla, William M | title=Non-wood forest products from conifers|publisher=Food and Agriculture Organization of the United Nations|year=1998|id=ISBN 92-5-104212-8}} [http://www.fao.org/docrep/X0453E/X0453e12.htm Chapter 8: Seeds, Fruits, and Cones]. Retrieved [[July 27]] [[2006]]. |
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Revision as of 19:47, 27 July 2006
A juniper berry is a berry-like conifer cone produced by the various species of the juniper tree. The berries from a handful of species, especially juniperus communis, are used as a spice, flavoring European meat and cabbage dishes and giving gin its distinguishing flavor. All juniper species form berries, but some are considered too bitter to eat. Other edible species include Juniperus phoenicea[1] and Juniperus californica. Juniper berries are the only spice derived from conifer trees.[2]
Juniper berries grow to around 10 mm (1/3 inch) in diameter. Unlike the separated and woody scales of a typical pine cone, those in a juniper berry remain fleshy and merge into a unified covering surrounding the seeds. They are green when young and mature to a purple-black color over one to three years.[3] It is the mature, dark berries that are usually but not exclusively used in cuisine.
Notes and references
- ^ Dalby, Andrew (2002). Dangerous Tastes: The Story of Spices. University of California Press. pp. p. 33. ISBN 0520236742.
{{cite book}}:|pages=has extra text (help) - ^ Ciesla, William M (1998). Non-wood forest products from conifers. Food and Agriculture Organization of the United Nations. ISBN 92-5-104212-8. Chapter 8: Seeds, Fruits, and Cones. Retrieved July 27 2006.
- ^ McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. pp. p. 410. ISBN 0-684-80001-2.
{{cite book}}:|pages=has extra text (help)
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