| Scientific name | Juniperus communis L. |
|---|---|
| Appearance | Small, fleshy, round-shaped cones with a smooth or slightly wrinkled surface, generally containing three seeds. Their apex bears a mark formed by the joining of the scales |
| Scent | Resinous, woody, fresh, and aromatic, with pine notes |
| Color | Bluish-black to dark violet when mature, then purplish-brown to black after drying, with a thin, light waxy coating |
| Parts used | Mature, dried galbuli, whole, crushed, or powdered |
| Origins | Temperate and subarctic regions of the Northern Hemisphere, particularly Europe, North Africa, Asia, and North America |
| Toxicity level | Low at culinary quantities. Excessive or prolonged consumption may irritate the kidneys and urinary tract. Internal use is not recommended during pregnancy, breastfeeding, or in cases of kidney disease. Do not confuse with the fruits of other juniper species, which may be toxic |
