Juniper berries are the small, blue-purple fruit of the Juniperus plant, a type of coniferous tree that grows in various parts of the world, including Europe, North America, and Asia. Despite being called “berries,” these are actually fleshy cones rather than true berries, but their appearance and culinary use resemble that of typical berries.
The flavor of juniper berries is unique, offering a combination of pine, citrus, and a slightly bitter, resinous note. This aromatic profile makes them a key ingredient in many traditional recipes, especially in Northern and Central European cuisines. Juniper berries are perhaps best known for their use in flavoring gin, where they are the primary botanical responsible for the spirit’s signature piney flavor. In fact, the word “gin” itself is derived from the French word for juniper, genièvre.
In the kitchen, juniper berries are typically used as a spice to enhance meats, particularly game such as venison, wild boar, and duck. Their sharp, piney taste complements the rich, robust flavors of game meats, helping to cut through the fat and add complexity to the dish. They are also commonly used in stews, marinades, and sauces, where their earthy, slightly peppery flavor adds depth. When using juniper berries in cooking, they are often lightly crushed to release their essential oils before being added to the dish.