Spice

Juniper Berry

Juniper berries are the resinous cones of Juniperus communis, used to flavour game, sauerkraut, marinades, and gin. Piney, peppery, and slightly citrus, they are usually lightly crushed before cooking. Not a true berry botanically. Use sparingly—aroma is strong.

Also known as: Wacholder, Ginepro

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Berry

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Common Juniper

Macedonian Juniper

European Juniper

Juniperus communis

Italian Juniper

Characteristics

Preparations

CrackedDriedFreshGroundPowderRoastedToastedWhole

Provenance

BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticCitrusFreshPepperyPineyResinousSharpWoody

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 325

Amount per 100 g

Total Fat 8.29 g
Saturated Fat 2.37 g
Trans Fat 0 g
Monounsaturated Fat 2.29 g
Polyunsaturated Fat 3.63 g
Cholesterol 0 mg
Sodium 37.3 mg
Salt 0.1 g
Total Carbohydrate 52.3 g
Dietary Fibre 24.8 g
Total Sugars 4.61 g
Complex / starch 16 g
Protein 10.2 g
Water 23.2 g

Detailed nutrients

Energy 325 kcal
Water 23.2 g
Carbohydrates 52.3 g
- Sugars 4.61 g
  - Monosaccharides 3.22 g
  - Disaccharides 1.38 g
- Starch 16 g
  - Amylose 4.01 g
  - Amylopectin 12 g
  - Digestible Starch 13.6 g
  - Resistant Starch 1.6 g
- Fibre 24.8 g
  - Soluble Fibre 8.69 g
  - Insoluble Fibre 16.1 g
Protein 10.2 g
- Plant Protein 9.73 g
Fat 8.29 g
- Saturated Fat 2.37 g
- Monounsaturated Fat 2.29 g
- Polyunsaturated Fat 3.63 g
  - Omega-3 0.54 g
  - Omega-6 1.47 g
Vitamins 96.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 2.01 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.3 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 38.7 µg
- Vitamin C 2 mg
- Vitamin E 1.9 mg
- Vitamin K 28.1 µg
Minerals 332 mg
- Major Minerals 325 mg
  - Calcium 54 mg
  - Sodium 37.3 mg
  - Potassium 234 mg
- Trace Minerals 6.3 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.1 g
- Sodium Chloride 0.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 2.01 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.3 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 38.7 · vitamin-e: 1.9 · vitamin-k: 28.1 ·

Minerals

Sodium: 37.34 · Potassium: 234 · Calcium: 54 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·

Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.

In the kitchen

Culinary partners and combinations that usually underperform with Juniper Berry.

Pairs well with

Classic and complementary matches

CabbageNorthern European
Garlic
PorkSauerkraut pots
Thyme
VenisonGame classic
Wine

Usually avoid with

Often clash in flavour or tradition

History

500 BCE

Northern European and Mediterranean peoples used juniper as a meat and ferment seasoning.

1600NL

Genever and later gin made juniper the defining botanical of a global spirit category.

1800DE

German and Alpine cookery fixed juniper with cabbage, pork, and game.

1900

Dried juniper berries became a standard European pantry spice worldwide.