Most commonly known in its liquor state as Gin, juniper berries are not technically berries but cones from Conifer plants. Their flavour is very piney as would be expectetd, very fresh with citrus notes. Much used in northern European cuisines to flavour rustic, bold foods such as game, pork, cabbage and roasts in general. The Alsatian dish choucroute garnie always uses juniper berries, and the northen Italians make wonderful roasts with pork, milk and juniper berries. The flavours they impart in food are amazing as they combine fruityness, the freshness of green pine and the sharpness of citrus. Like cardamom, it is a very complex spice and shares with nutmeg and mace the particular ability to combine exceptionally when cooking with dairy: bechamel sauce, gratins, etc.