Origin: Northern Hemisphere

Flavour: Fresh and citrusy, pine flavour.

Uses: Gin, game recipes, fish, spirits, cake, cookies, legumes, tea.

Dishes: Venison stew with juniper and wine, hasenpfeffer (wild rabbit with juniper berries), rabbit confit, älg gryta (moose stew with juniper berries), gin and tonic, spiced chocolate cake with juniper, juniper berry cake with figs, lentils with juniper berries, gingravad (juniper spiced salmon cured with gin), duck confit infused with juniper berries, kiełbasa jałowcowa (sausage with juniper), lamb shanks with garlic and juniper, juniper stuffing with prunes, juniper berry shortbread cookies, lamb tagine with juniper berries, glühwein (mulled wine), juniper berry tea, choucroute garnie (Alsatian meat and sausage with sauerkraut), bacheofe (Alsatian meat stew).

Compliments: Bay leaf, allspice, oregano, thyme, sage, marjoram, caraway, rosemary, black pepper, cinnamon, clove, anise, cardamom.

Substitutes for Juniper: Cardamom, bay leaf, caraway seed, rosemary.

The distinctness of Juniper Berries offer pine flavours to sweet and savoury dishes. It compliments many herbs and spices in a fresh way like cocktails, stews, cake and sausage recipes.
Have you included juniper berries in some of your recipes? If you have, which ones? I would love to hear about them.