Juniper berries aren’t exactly something we grab on regular grocery runs. The first time we needed them, we only knew they were linked to gin. Spoiler alert—they’re harder to find than you’d think.
If you’re out of juniper berries or just don’t want to hunt for them, we’ve got some great options. These swaps are easy and actually work. Think flavors that mimic the slightly piney, peppery vibe of juniper berries without all the hassle.
We’ve tried these substitutes in everything from marinades to stews, and they’ve saved us more times than we can count. No more standing in the store aisle wondering why these berries are so elusive. This list is all about keeping things simple and tasty.
6 Easy Substitutes for Juniper Berries
Here are six easy substitutes for juniper berries that you can try in your recipes:
1 – Rosemary
Did you know you can swap juniper berries with rosemary? Rosemary has a piney flavor that’s similar to juniper berries. It’s earthy, fresh, and aromatic, making it an easy replacement in savory dishes.
Use fresh or dried rosemary. Fresh rosemary is slightly milder, so you might need more. Start with 1 sprig of fresh rosemary for every 3-4 juniper berries. For dried rosemary, use 1/2 teaspoon to replace the same amount.
Rosemary brings a warm, herbal taste to marinades, stews, and meats. It’s especially great in recipes needing that woodsy vibe. It may not have the exact peppery note, but it’s close enough.
For more ideas beyond rosemary, check out other rosemary substitutes that might fit your needs.
2 – Bay Leaves
If you’ve ever been stuck without juniper berries, bay leaves can step in like a pro. They bring a mild earthy flavor with a hint of floral sweetness. It’s not an exact match, but for stews, soups, and roasts, it works well.
Use 1 bay leaf for every 2 juniper berries. Keep it simple. Add them early so they infuse slowly. The flavor is subtle, so avoid adding too many—you want balance, not overpowering bitterness.
Bay leaves are easy to find and versatile for tons of recipes. Plus, they complement dishes that need depth and aroma. Curious about options for bay leaves themselves? Check out this guide to bay leaf substitutes for even more swaps.
3 – Gin (Yep, Really!)
For a 1:1 substitute, you can grab a bottle of gin if you’re out of juniper berries. Gin is distilled with juniper berries and other botanicals, so the flavors are already similar.
It’s a simple swap that doesn’t require any extra effort. If your recipe calls for crushed or ground juniper berries, use an equal amount of gin. Just keep in mind that the alcohol may not cook off completely, so adjust accordingly.
And if you’re looking to avoid alcohol altogether, check out our non-alcoholic substitutes for gin for more options.
4 – Caraway Seeds
You can also use caraway seeds as a substitute for juniper berries. Caraway seeds have a similar earthy, peppery taste that works well in savory dishes, especially meats and stews.
Use 1/2 teaspoon of caraway seeds to replace the same amount of juniper berries. If your recipe calls for crushing or grinding the juniper berries, crush the caraway seeds before adding them to your dish.
Bonus: Caraway seeds are known for their digestive benefits, so you can still get some added health benefits while cooking with them.
5 – Coriander Seeds
Last but not least, coriander seeds can also be used as a substitute for juniper berries. Coriander seeds have warm, nutty notes with a slightly citrusy flavor, making them a great alternative in marinades and sauces.
Use 1/2 teaspoon of coriander seeds to replace the same amount of juniper berries. Like caraway seeds, you may want to crush or grind the coriander seeds before adding them to your dish.
And if you’re interested in more ways to use coriander, check out our guide on coriander seeds substitutes for inspiration. Who knew there were so many options?
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.