Juniper berries

Wacholderbeere; juniper berry

Flavor and role: Blue berries of the juniper tree, with a pine and citrus aroma. The main flavour of gin; crush them lightly before use.
Typical dishes and uses: Sauerkraut, game stews (venison, wild boar), German roast pork, cured salmon (gravlax).
Substitutes: 4 juniper berries = 1 tbsp gin (the alcohol cooks off) or a small sprig of rosemary + ½ bay leaf.
Storage: In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.
Main countries: Germany · Italy · HR
Used in this book: Bigos (Polish Hunter's Stew)Sauerbraten Old-Polish Three-Meat Bigos with Porcini Oven-Braised Lapskaus with Smoked Bacon, Juniper and Brown Butter Oven-Braised Rouladen with Juniper Red Wine Jus Five-Day Oven Sauerbraten with Red Wine Gingerbread Sauce Sauerbraten Galbi-Jjim (German × Korean)Sauerbraten Pulled Beef Sliders with Apple-Red Cabbage Slaw Viennese Tafelspitz with Marrow Toast and Chive Sauce

Updated 2026-10-10