The best substitutes for juniper berries

If you’ve been experimenting with new recipes and exploring new foods, you may have come across a recipe or two that includes juniper berries among its ingredients.

It’s an especially common flavor in European kitchens, where the trees grow natively, though not as easily accessible in North America.

What are the best substitutes for juniper berries?

Juniper berries can easily be substituted with similar-tasting herbs such as caraway, cardamom, rosemary, and bay leaves, or even gin, which is an alcoholic beverage flavored primarily with juniper berries.

Different applications may call for different substitutes for juniper berries, but we’ve explored all the options and created a simple and straightforward guide to substituting juniper berries in any recipe.

What are juniper berries?

Juniper belongs to the cypress family. They are evergreen trees but, instead of having pine needles, they have flat, scaly, feathery fronds, sometimes dotted with very sharp needles.

They usually act as ground cover, growing only as small shrubs or bushes.

All types of juniper produce seed cones that closely resemble blueberries when ripe. They are not true berries, despite their name.

The most widely consumed type of juniper berry is Juniperus communis, or common juniper, which is the berry we will focus on throughout the rest of this article.

What does a juniper berry taste like?

To accurately substitute juniper berries, you’ll need to understand what they taste like. The initial taste is piney, which makes sense given that they are the fruit of a pine tree.

Much of that flavor is enhanced by aroma, so as the flavor develops in the mouth, it becomes more savory, spicy, and refreshing, similar to mint.

Juniper berries are used above all to flavor alcoholic beverages, brines or meat dishes.

If you’ve ever enjoyed a glass of gin, you’ll immediately recognize the aroma of juniper berries. They have a woody and piney fragrance, with floral and citrus notes.

Is it safe to eat juniper berries?

There are many different types of juniper, each producing similar but different berries or cones.

Most of this article is devoted to finding a substitute for the berries of the Juniperus communis tree, but it should be noted that not all juniper berries are palatable or safe to eat.

If you’ve found juniper berries for sale at a farmer’s market, grocery store, or other place where food items are commonly sold, it’s a safe variety to eat.

However, there are some types of juniper berries that are toxic. A good example of this is Juniperus sabina, which grows in the mountains of Eurasia.

If you’re not an expert, it’s best not to search for juniper berries, but buy them from a reputable source or use one of the substitutes on our list.

What are juniper berries used for?

The most common use of juniper berries is as a flavoring agent in gin.

If you don’t want to distill your own spirits, they are also used to flavor many other drinks, as well as in cooking and baking recipes.

Juniper berries are also frequently made into essential oils and used medicinally or as aromatherapy scents.

Whatever you hoped to use juniper berries for, if you don’t have any on hand, there are many wonderful substitutes to choose from.

Juniper Berry Substitutes

When you browse the spice or seasoning aisles of your grocery store, you might notice that there are some similar looking berries that will make you wonder if you’ve finally found a source of juniper berries after all.

Unfortunately, some of the most visually similar berries have nothing in common when it comes to flavor.

Some of the most confused are cranberries, allspice berries, and capers.

Blueberries and juniper berries

Juniper berries are blue in color, and they look strikingly similar to the common blueberry you might find on a leisurely nature hike, but they are very different fruits.

First of all, juniper berries aren’t technically berries, but rather cones that resemble blueberries.

Also, although both plants grow primarily as shrubs and groundcover, blueberry bushes have bright green leaves, while juniper trees or shrubs have dusty, forest-green fronds and needles.

It should be easy to tell them apart by the plant, if not the berries themselves.

Blueberries are sweet and mild in flavor, while juniper berries are quite spicy and have a strong flavor of pine and spice. Blueberries are also bigger and plumper than juniper berries.

Juniper berries can also be toxic, so it’s important not to confuse them. Blueberries are not a good substitute for juniper berries.

Allspice vs. Juniper Berries

Allspice berries resemble juniper berries in many ways, but they are not the same.

Allspice are the berries of an evergreen tree native to Latin American and Caribbean countries.

When dried, they are small, hard, brown seeds, slightly smaller than juniper berries. Juniper berries always retain their blue color, although they darken when dried, and are usually softer than allspice berries.

As for the taste, there is an even bigger difference.

Allspice is so named because its flavor profile is very complex. It tastes like a combination of many spices, such as cinnamon, cloves, and nutmeg, with spicy notes and sometimes pine undertones.

Allspice is a delicious spice to add to a variety of recipes, but it is much warmer than the refreshing, powerful flavor of juniper berries and is not a good substitute.

Capers vs. Juniper Berries

Capers and juniper berries are probably the least similar in appearance, but they are still often confused.

Capers are small, unopened green buds of the caper bush, which grows in southern Eurasia and parts of Australia.

The bush blooms beautifully and is nothing like the lush pine bush that is juniper, but the berries are about the same size.

Capers are green, while juniper berries are dark blue. They look more like green olives or peas. Juniper berries are usually sold dry, while capers are almost always sold in a salty brine.

They create little bursts of salty, almost seaweed-like flavor that is nothing like the pungency of juniper berries. These two spices are not a good substitute for each other.

The best substitutes for juniper berries

Throughout this article, we’ll explain in more detail how each substitute is best applied.

For quick reference, here’s a conversion chart that lists all of our top juniper berry alternatives :

Each of these substitutes has its moment to shine depending on the recipe that you are going to prepare.

Juniper Berries and Gin

Most adults who enjoy an alcoholic drink from time to time have a favorite spirit.

The gin has almost a cult following. Those who adore it drink it almost exclusively. Those who don’t adore it compare it to drinking a forest of Christmas trees.

The flavor is juniper berry.

Many gins also include complementary spices and herbs, so in addition to juniper berries, there may be any combination of the following in the gin:

• Cardamom
• Cilantro
• Citrus peel, usually lemon
• Peppercorns
• Lavender
• Fennel seeds
• Rosemary
• Jaimacan pepper
• Ginger
• lemon grass
• Chamomile

You might even find a homemade gin recipe that calls for a sprinkle of dried rose petals. In general, the flavors added to gin tend to have herbaceous, citrus or floral qualities.

Is all gin made from juniper berries?

Most spirits have a strict definition and recipe guidelines, but gin is unique in that the flavor varies greatly from one distiller to another. However, the most basic rule is that the predominant flavor should be juniper.

As just discussed, juniper berries provide the strongest flavor profile in gin, but are backed by a whole cast of supporting botanicals.

All true gin must be made with juniper berries, or at least gin extract, but gin liqueurs and sloe gin do not have to have juniper as their main flavour, nor do they have to follow the same guidelines as what can be defined as gin.

Gin liqueurs are much thicker and more syrupy than conventional spirits. Some modern gin alternatives foreground all the usual secondary flavors in gin and omit the juniper berries entirely.

Each distiller uses their own recipe to make gin, but the average 700ml gin requires about 2 tablespoons of juniper berries to achieve the distinctive flavor that gin drinkers love.

Substitutes for juniper berries in gin

If you’re infusing a bottle of vodka or another neutral spirit hoping to create your own style of gin, if you don’t use juniper berries it will never be true gin. That doesn’t mean you can’t reach out and concoct a beautiful drink.

To achieve a similar flavor profile, you could start with a food extract of juniper, pine, fir, or cypress berries.

Your ability to get these extracts may depend on your location. You can also find synthetic flavorings, but always make sure that whatever you buy is food grade.

If that’s not an option, you can infuse your liqueur with alternative cooling and spicy herbs, such as mint, licorice, or basil. The taste will not be the same, but part of the experience will be recovered.

Beyond the base flavor, you can use any combination of the botanicals listed in the previous or next sections to round out the flavor of your alcohol.

Start with flavors you are familiar with and know you enjoy, and experiment with different infusions in small batches.

Can you substitute juniper berries for gin?

As gin is traditionally flavored with juniper berries, it is an ideal flavor substitute for the berries themselves.

Of course, gin is a liquid while berries are solids, so it may slightly alter your ingredient measurements.

To get the taste of 2 fresh berries, use 1 teaspoon of gin.

This is best used in drinks, marinades, or sauces, where a little more liquid won’t be a problem, but the flavor will absorb perfectly. There are even recipes for making gin brine.

Be sure to use a high-quality gin that is truly made with juniper berries and without any synthetic or altered flavorings.

Substitutes for juniper berries in the kitchen

Juniper berries are widely used in European cuisine, especially in Scandinavian countries. Its flavor and fragrance are wonderfully refreshing, and cut through the gumminess of the wild meat, very popular in these countries.

They are also used to add a piney, almost citrusy flavor profile to other types of recipes.

Some common uses for juniper berries in the kitchen are

• heavy meat dishes
• Braised, roasted or stewed vegetables
• Brines, marinades and fermented foods

1. Caraway seeds

Juniper berries add a lot of flavor to brines, marinated meats like sauerbraten, and fermented foods like sauerkraut.

The caraway seeds have more of a nutty flavor than the piney taste of the juniper berries, but they also share hints of citrus and pepper.

Caraway seeds also have an anise or licorice undertone, which brings some of the refreshing and uplifting properties of juniper.

When soaked, caraway seeds release their flavor well, much like juniper berries, making them a great substitute for any recipe that calls for long marinating periods.

If you don’t have caraway seeds, anise seeds will also work well. Use 1 teaspoon of caraway or anise seeds for every 2 berries needed.

You can round out the flavors by adding complementary spices like coriander, fennel, and thyme.

2. Cardamom

One of the reasons juniper berries are so popular in Scandinavian cooking is because their flavor complements robust meats and game so well.

Juniper berries also complement the flavors of beef and pork well, so they can be used in a wide variety of meat dishes.

The best substitute for juniper berries in meat-focused recipes is cardamom, which doesn’t have as strong a flavor as juniper berries, but has an equally complex flavor profile, with pine as one of the the most dominant notes.

There are minty and fruity hints, although the cardamom is slightly sweet, while the juniper berries are sinful of citrus.

Remove the seeds of 1 cardamom pod for each juniper berry, and crush them before using.

Juniper berries are often used in harmony with other spices like thyme, rosemary, and of course garlic, so don’t forget to include them in your recipes for a fuller flavor profile.

3. rosemary

Although juniper berries are not as commonly used in recipes as a spice, recipe makers who love the flavor of juniper can put these berries in anything they can think of.

To some extent, it’s easier to substitute juniper berries when used as a spice in more common dishes because, while the flavor may not be exact, your experience will be more familiar and seemingly fitting.

Rosemary is one of the closest flavors to juniper berries and works well in any savory recipe, especially light meat dishes like chicken, or vegetable roasts and stews.

Rosemary tastes like a combination of pine and evergreen, with hints of citrus, mint, lavender, and sage.

Fresh rosemary works best as a substitute for juniper berries, as it will have the brightest, most refreshing flavor.

When the rosemary dries, the deeper flavors of sage and even pepper come through more strongly than the refreshing notes of mint and pine. However, rosemary is more versatile than juniper berries, as its flavor pairs better with a variety of foods.

Substitute 1 fresh sprig of rosemary for 4 juniper berries.

4. Bay leaves

If you are using juniper berries to enhance the flavor of stewed or roasted dishes, a crushed bay leaf can be a good alternative.

Bay leaves are often used to flavor broths or sauces, soaking them in the cooking liquid to release the flavor, and then they are removed before serving the dish.

The bay leaf has a subtle mint flavor with hints of pine and pepper and a hint of bitterness. When used in soup, the flavor spreads evenly and is not overpowering.

If you crush a dried bay leaf and rub it on meat for braising or roasting, the flavor will be more concentrated, which is expected of juniper berries.

Crush 1 dried bay leaf as an alternative to 4 juniper berries.

5. Extract of juniper berries

If you find yourself with a single supply of juniper berries and don’t want to risk being caught without the flavor again in the future, you may want to consider creating an extract that will remain safe to use for years.

It should be noted here that essential oils are not the same as the extract and should not be consumed.

Although some companies claim that they are safe to consume simply because they are “natural”, it is best not to ingest essential oils as they can be toxic and are intended for aromatic and external use.

However, you can find essential oils specifically certified for food use.

Making homemade extract is relatively easy, as long as you have all the materials you need:

• Juniper berries
• 60 degree neutral alcohol
• Mason jar with airtight seal
• Dark glass jar with hermetic seal

A strainer and cheesecloth will also come in handy.

You will need a 1:5 ratio of juniper berries to alcohol to get a flavor strong enough to last.

Crush the juniper berries just before use for maximum flavor and immediately transfer to the glass jar containing the alcohol. Close the jar tightly and let it macerate for at least 2 weeks, stirring every few days.

After 2 weeks, you can taste the extract by smell or by mixing it with a small amount of water to taste. Don’t be afraid to let the concoction sit for up to 6 weeks for optimal flavor.

When ready, line a strainer with a layer or two of cheesecloth and place over a funnel, ready to transfer the extract to your dark bottle.

Pour the contents of your dark jar over the cheesecloth and squeeze very well to extract all the liquid and flavor.

Seal the dark jar when full and store in a cool, dry place, away from direct light or exposure to heat.

Related questions

Are juniper berries safe for pregnant or lactating women?

There is conflicting information regarding the consumption of juniper berries or products that use them as a flavoring during pregnancy or while breastfeeding.

In these circumstances, it is advisable to exercise caution. Juniper has a history of affecting the uterus in ways that can be harmful or even toxic to a growing fetus.

There is substantial evidence to suggest that this only occurs when toxic juniper berries, such as those from the Juniperus sabina plant, are consumed, but it never hurts to exercise caution in certain circumstances.

There isn’t enough research to draw any conclusions about the safety of juniper in infants, so again, it’s best to avoid it altogether.

If you have a recipe you’d like to try but aren’t comfortable using juniper berries, try one of our substitutes instead!

How many juniper berries are in a tablespoon?

No two berries are exactly alike, so this measurement will always be approximate, but in general it takes about 8 berries to make 1 tablespoon of crushed fruit.

There are 3tsps in a tablespoon, so if your recipe calls for 1tbsp of crushed berries, you’ll need about 24 berries to get just the right flavor.

Where do juniper berries grow?

There are more than 40 species of juniper, all of which produce berries, but few are safe to eat. This type of tree is native to Europe and Asia, but also grows throughout North America.

The most commonly eaten berries come from the Juniperus communis species, which is also the most common tree.

Although they are easy to forage, it is best not to pick these berries yourself unless you are 100% sure of the species.

Eating the wrong juniper berries can be extremely toxic.

Do juniper berries go bad?

Juniper berries are an extremely unique fruit, taking up to 3 years to fully mature. They are usually picked by hand because they are delicate and bruise easily. If the berries are crushed or damaged in any way, they go bad quickly.

If stored properly, dried juniper berries can keep for up to 3 years. The most likely way they will go bad is to lose flavor.