Don’t be confused by the name - Juniper berries are a seasoning, not a snack. This pungent spice is popular in European cuisine and also gives gin its distinguishing flavor.

Juniper berries are actually the tiny pinecones of the juniper shrub, which is found across Europe and North America. The pinecones are so tightly clenched that they look like small, blue-purple berries. Juniper berries are tart and sharp, with a resinous, piney flavor and hints of citrus. If you’ve had gin before, you’ll recognize the distinct taste of juniper. “Gin” is short for the French genièvre or the Dutch jenever, both of which mean juniper, the main flavor in gin.

Juniper berries have been used since ancient times, when they were popular in Greece, Rome, and Egypt. The ancient Greeks used juniper berries as a medical remedy and Greek athletes used to eat them before races to increase stamina. Juniper berries have even been found in the tomb of King Tut!

Juniper is most commonly used as a seasoning for wild game, such as venison, boar, rabbits, and pheasants. However, it can also be used to season beef, pork, and many vegetables such as cabbage (some types of sauerkraut are made with juniper). Juniper berries are often found in European dishes, and many use them to make meat stews, sauces, marinades, juniper tea, and even chili.

Most dishes won’t need more than three or four juniper berries. After crushing the berries to release the flavor, some also chop or grind them.