Bèri juniper

Berry juniper minangka kerucut wiji wanita sing diproduksi dening macem-macem jinis juniper . Iki dudu woh wohan beri sing sejati nanging kerucut kanthi sisik daging sing gedhe banget lan campuran bisa uga katon kaya woh wohan beri. Kerucut saka sawetara spesies, utamane Juniperus komunis, digunakake minangka rempah -rempah, utamane ing masakan Eropa, lan uga menehi gin rasa khas. Woh beri Juniper bisa dadi siji-sijine rempah-rempah sing asale saka konifer .^[1]

Woh wohan beri Juniperus komunis beda-beda gumantung saka papat nganti rolas diameteripun milimeter; spesies liyane umume padha ukurane, sanajan ana sing luwih gedhe, utamane J. drupacea (20–28 mm). Beda karo sisik saka pinus sing khas lan kayu sing khas, sing ana ing wiji juniper tetep daging lan gabung dadi tutup sing nyawiji ing sekitar wiji kasebut . Woh wohan beri ijo nalika isih enom, lan diwasa kanthi warna ireng wungu udakara 18 wulan ing umume spesies, kalebu J. komunis (luwih endhek, 8-10 wulan ing sawetara spesies, lan udakara 24 wulan ing J. drupacea ).^[2] Woh wohan diwasa sing diwasa lan peteng biasane ora digunakake khusus ing masakan, dene gin diwenehi rempah-rempah ijo sing diwasa nanging durung diwasa.

^[3]

Migunakake

Woh wohan beri juniper garing ing pasar ing Syracuse, Sisilia

Profil rasa woh wohan beri sing enom lan ijo didominasi pinene ; nalika wis diwasa, latar mburi resin iki gabung karo apa sing diarani Harold McGee minangka "ijo-seger" lan cathetan jeruk. ^[4] Sisik njaba woh wohan beri ora duwe rasa, mula woh wohan meh paling ora remuk sadurunge digunakake dadi rempah-rempah. Iki digunakake seger lan garing, nanging rasa lan ambune paling kuat sawise panen lan mudhun nalika garing lan disimpen.

Juniper woh wohan beri sing digunakake ing Eropah lor lan masakan utamané Scandinavian kanggo "mratelakake cetha, roso cetha" ^[1] kanggo meat ne, manuk utamané alam bébas (kalebu thrush, blackbird, lan Woodcock ) lan game daging (kalebu Celeng lan venison ).^[5] Dheweke uga ngicipi masakan daging babi, kubis, lan sauerkraut. Resep tradisional kanggo hiasan choucroute, sajian sauerkraut lan daging Alsatian, kalebu universal woh wohan beri juniper.^[6] Saliyane sajian Nurwègen, Dhènemarken lan Swèdhen, woh wohan juniper uga asring digunakake ing masakan Jerman, Ostenrik, Ceko, Polen lan Honggari, asring uga nganggo panggang (kayata sauerbraten Jerman). Masakan Italia Lor, utamane sing ana ing Tyrol Selatan, uga nggabungake woh-wohan juniper. Iki uga digunakake ing wilayah Apulia Italia, utamane kanggo rasa brine.

Juniper, biasane Juniperus komunis, digunakake kanggo ngombe gin, minuman keras sing digawe ing abad kaping 17 ing Walanda . Jeneng gin dhewe asale saka genius Prancis utawa jenever Walanda, sing kalorone tegese "juniper".^[3] Omben-omben rempah-rempah ing juniper liyane kalebu rye Finlandia - lan bir juniper sing dikenal kanthi sahti, sing diolah nganggo woh-wohan lan cabang cabang juniper.^[7]

Minyak esensial sing diekstrak saka woh-wohan juniper digunakake ing aromaterapi lan minyak wangi .^[8]

Cathetan lan referensi

↑ ^a ^b Ciesla, William M (1998). Non-wood forest products from conifers. Food and Agriculture Organization of the United Nations. ISBN 978-92-5-104212-0. Chapter 8: Seeds, Fruits, and Cones Archived 2018-05-19 at the Wayback Machine.. Retrieved July 27, 2006.
↑ Farjon, A. (2005). A Monograph of Cupressaceae and Sciadopityaceae. Royal Botanic Gardens, Kew. kc. 228–400. ISBN 978-1-84246-068-9.
↑ ^a ^b Ciesla, William M (1998). Non-wood forest products from conifers. Food and Agriculture Organization of the United Nations. ISBN 978-92-5-104212-0.Ciesla, William M (1998). Non-wood forest products from conifers. Food and Agriculture Organization of the United Nations. ISBN 978-92-5-104212-0. Chapter 8: Seeds, Fruits, and Cones Archived 2018-05-19 at the Wayback Machine.. Retrieved July 27, 2006.
↑ McGee, Harold (2004). On Food and Cooking (édhisi ka-Revised). Scribner. kc. 410. ISBN 978-0-684-80001-1.
↑ Montagne, Prosper. The Concise Larousse Gastronomique. Octopus. kc. 691. ISBN 978-0-600-60863-9.
↑ Steingarten, Jeffrey (1997). "True Choucroute". The Man Who Ate Everything. Vintage Books. kc. 244. ISBN 978-0-375-70202-0. The chapter is an essay first published in 1989.
↑ Jackson, Michael (1995). Sweating up a suitable thirst. Michael Jackson's Beer Hunter. Retrieved 30 July 2006.
↑ Dalby, A. (2002). Dangerous Tastes: The Story of Spices. University of California Press. kc. 33. ISBN 978-0-520-23674-5.

[fao2-1] Ciesla, William M (1998). Non-wood forest products from conifers. Food and Agriculture Organization of the United Nations. ISBN 978-92-5-104212-0. Chapter 8: Seeds, Fruits, and Cones Archived 2018-05-19 at the Wayback Machine.. Retrieved July 27, 2006.

[farjon2-2] Farjon, A. (2005). A Monograph of Cupressaceae and Sciadopityaceae. Royal Botanic Gardens, Kew. kc. 228–400. ISBN 978-1-84246-068-9.

[fao-3] Ciesla, William M (1998). Non-wood forest products from conifers. Food and Agriculture Organization of the United Nations. ISBN 978-92-5-104212-0.Ciesla, William M (1998). Non-wood forest products from conifers. Food and Agriculture Organization of the United Nations. ISBN 978-92-5-104212-0. Chapter 8: Seeds, Fruits, and Cones Archived 2018-05-19 at the Wayback Machine.. Retrieved July 27, 2006.

[mcgee-4] McGee, Harold (2004). On Food and Cooking (édhisi ka-Revised). Scribner. kc. 410. ISBN 978-0-684-80001-1.

[larousse2-5] Montagne, Prosper. The Concise Larousse Gastronomique. Octopus. kc. 691. ISBN 978-0-600-60863-9.

[6] Steingarten, Jeffrey (1997). "True Choucroute". The Man Who Ate Everything. Vintage Books. kc. 244. ISBN 978-0-375-70202-0. The chapter is an essay first published in 1989.

[7] Jackson, Michael (1995). Sweating up a suitable thirst. Michael Jackson's Beer Hunter. Retrieved 30 July 2006.

[dalby-8] Dalby, A. (2002). Dangerous Tastes: The Story of Spices. University of California Press. kc. 33. ISBN 978-0-520-23674-5.

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