Juniper berries are perhaps known as the flavoring for gin and other spirits. The aroma is pleasantly woodsy with a clean taste, a slight lingering but burning effect, and hints of pine. I usually slightly dry roast, crush, add course sea salt and minced garlic, and rub on pork loins or other types of meat, especially venison. It is also an essential ingredient in duck confit. It also enhances the flavor of a red wine sauce.

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