The resinous-fruity berries of the juniper tree have been known since the Middle Ages. In the kitchen today they are mainly used in hearty dishes such as sauerkraut, cabbage, sauerbraten or goulash. The small berries are also suitable for pickling game, such as wild boar, roe deer, deer or wild rabbits or as an addition when smoking fresh fish. The whole dried berries can be added during cooking and removed before serving if necessary. Just as you like it. In the mortar, the unique sweet-fruity aroma unfolds even better.