The dried, dark blue-black berries of Juniperus communis, an evergreen shrub of the cypress family. Despite the name, they are actually fleshy cones with a distinctive piney, resinous flavour. Juniper berries are the defining botanical in gin, providing its characteristic aroma, and they serve as a traditional pickling spice for sauerkraut and cured meats. Their pine-like warmth pairs well with game, pork, and rich stews, and they appear in Scandinavian and central European cooking. Used sparingly because of their intensity, they are usually lightly crushed to release volatile oils. Medicinal claims surround them, but in food they function purely as a flavouring.