Once used as a medicinal plant and even as a substitute for pepper, these berries grow on small shrubs in the wild and are famous in gin making. They have a beautiful purple-brown color, a sour taste, and a sweet pine aroma. It is advisable to lightly crush them before using to release all their aromas. They can be used to flavor sauerkraut, cold cuts, and pâtés. They can also be used in marinades, sauces, and stuffings. They pair perfectly with wild boar, red cabbage, cocktails, and chocolate.
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