Juniper Berries – Certified Organic

£5.26£82.88

Juniper Berries – Certified Organic
Product of: Macedonia
Pack Size: 250g | 500g | 1kg | 2kg | 5kg
Organic Certification: GB-ORG-02; GB-ORG-05

Clear
SKU: fdjun Categories: , Tags: , , , ,

Description

Juniper Berries – Certified Organic
Product of: Macedonia
Pack Size: 250g | 500g | 1kg | 2kg | 5kg
Organic Certification: GB-ORG-02; GB-ORG-05

Non-GMO:
This product has been produced without the use of genetically modified organisms (GMOs) or their derivatives, nor been irradiated.

Packaging:
250g | 500g | 1kg | 2kg packed into food grade, foil lined, zip lock (resealable), stand up pouches, Made with superior quality KRAFT PAPER.
5kg packed into food grade, zip lock (resealable), stand up poly pouches.

Both packs are multi-material and multi-layer to increase shelf life of the product and provide a barrier protection against moisture, odours, and UV light.

Additional Information:
A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance. The cones from a handful of species, especially Juniperus communis, are used as a spice, particularly in European cuisine, and also give gin its distinctive flavour. Juniper berries have been called the only spice derived from conifers, although tar and inner bark from pine trees are sometimes considered a spice as well.

The flavour profile of young, green berries is dominated by pinene; as they mature this piney, the resinous backdrop is joined by what Harold McGee describes as “green-fresh” and citrus notes. The outer scales of the berries are relatively flavourless, so the berries are almost always at least lightly crushed before being used as a spice. They are used both fresh and dried, but their flavour and odour are at their strongest immediately after harvest and decline during drying and storage.

Juniper berries are used in northern European and particularly Scandinavian cuisine to “impart a sharp, clear flavour” to meat dishes, especially wild birds (including thrush, blackbird, and woodcock) and game meats (including boar and venison). They also season pork, cabbage, and sauerkraut dishes. Traditional recipes for choucroute garnie, an Alsatian dish of sauerkraut and meats, universally include juniper berries. Besides Norwegian and Swedish dishes, juniper berries are also sometimes used in German, Austrian, Czech, Polish and Hungarian cuisine, often with roasts (such as German sauerbraten). Northern Italian cuisine, especially that of the South Tyrol, also incorporates juniper berries.

Juniper, typically Juniperus communis, is used to flavour gin, a liquor developed in the 17th century in the Netherlands. The name gin itself is derived from either the French genièvre or the Dutch jenever, which both mean “juniper”. Other juniper-flavoured beverages include the Finnish rye-and-juniper beer known as sahti, which is flavoured with both juniper berries and branches. The brand Dry Soda produces a juniper-berry soda as part of its lineup. Recently, some American distilleries have begun using ‘New World’ varieties of juniper such as Juniperus occidentalis.

A few North American juniper species produce a seed cone with a sweeter, less resinous flavour than those typically used as a spice. For example, one field guide describes the flesh of the berries of Juniperus californica as “dry, mealy, and fibrous but sweet and without resin cells”. Such species have been used not just as a seasoning but as a nutritive food by some Native Americans. In addition to medical and culinary purposes, Native Americans have also used the seeds inside juniper berries as beads for jewellery and decoration.

Juniper berries complement strongly-flavoured meats best. Try them in game, venison and beef casseroles with wine and garlic for a rich. full flavour. They are also included in meat terrines and pâtés. They are also particularly good served with cabbage and are a traditional ingredient in German sauerkraut.

Storage Advice:
Some benefits of proper food storage include eating healthier, cutting food costs and helping the environment by avoiding waste.

Dried fruits are simply fruits with the water removed. This makes your fruit last much, much longer than if they were fresh. Since most of the water is removed from the fruit the flavour is intensified, the storage is simplified and the shelf life is greatly lengthened. The drying process can be done naturally by the sun or in a dehydrator (or less often in a slow oven). Because of its vibrant taste and proven health benefits, like no fat and high fibre, dried fruit is one of the easiest and most popular ways to eat fruit. It is especially popular with hikers and cyclists.

How long does dried fruit last?
When properly stored, the shelf life of dried fruits such as raisins (dried grapes), craisins (dried cranberries), dried apricots and many other dried fruits will last well beyond their best by date. Remember that dried fruit, like some other fruits, usually has a best by date and not a use by date or expiration date. Because of this distinction, you may safely consume dried fruit even after the best before date has lapsed.

You can help dried fruit stay fresh longer by storing it in your refrigerator or in your pantry in a tightly closed container to keep out moisture and other contaminants. Some fruits, like prunes which are moister than many of the others, enjoy the moisture of the fridge and taste better cold.

For a long-term option, you can also store your dried fruit in a freezer. Freezing is supposed to be an indefinite form of storage, but after varying amounts of time, most foods start to break down or develop freezer burn. Properly dried fruit seems to be an exception – it really does freeze well for extended amounts of time if properly sealed with an airtight sealer.

 

NUTRITIONAL INFORMATION

(typical values per 100g):

Energy

1092

kj
Energy

260

kcal
Fat

8.0

g
  Of which saturates 

0.0

g
Carbohydrate

30.0

g
  Of which sugars

2.0

g
Fibre

0.1

g
Protein

0.1

g
Salt

0.0

g
 

 

 

ALLERGY INFORMATION

Does the product contain any of the following?

YES NO
Cereals containing Gluten: wheat, rye, barley, oats, spelt, kamut or their hybridised strains.
Mollusc
Crustacean  shellfish and products thereof
Egg and products thereof
Fish and products thereof
Soya (soy) beans & protein and products thereof
Milk & Dairy (including lactose) and products thereof
Celery Seeds celeriac and products thereof
Mustard Seeds and products thereof
Lupin and products thereof
Sesame Seed and products thereof
Peanuts and products thereof
Nuts and products thereof (namely almond, hazelnut, walnut, cashew nut, pecan nut, brazil nut, pistachio nut, macademia nut and Queensland nut)
Added Sulphur Dioxide: (the product contains <10mg/Kg added Sulphur Dioxide in the form of SO2, Sulphites (E220,E221, E222, E223, E224, E226, E227, E228)
Please Note: Where products are indicated as not having an allergen present this refers to the product not being formulated or wholly derived from the particular ingredient. Allergen handling policies and procedures are in place through the supply chain to reduce the likelihood of cross contamination from allergens however this cannot be guaranteed.

 

Please contact us if you require any further information or for quotes on larger pack sizes.