How does consuming juniper berries as a seasoning differ from brewing them into tea?

Tea preparation results in a higher concentration of active components readily absorbed orally.

The critical difference between minimal culinary use and preparing a robust tea lies entirely in dosage concentration and bioavailability. When juniper berries are used as a seasoning, perhaps just a few crushed berries in a stew, the active chemical compounds are bound within the solid food matrix, limiting their systemic absorption. However, steeping a significant quantity of berries in hot water over time for a tea creates a concentrated infusion. This liquid form allows the maximum amount of volatile oils and active compounds to be extracted and subsequently absorbed much more readily and completely through the digestive system, leading to a chemically distinct and potentially hazardous internal exposure level compared to simple seasoning.