A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a
cone with unusually fleshy and merged scales, which give it a berry-like appearance.
The cones from a handful of species, especially Juniperus Communis, are used as a spice, particularly in European
cuisine, and also give gin its distinguishing flavour.
Juniperus communis berries vary from four to twelve millimetres in diameter; other species are mostly similar in
size, though some are larger, notably J. drupacea (20–28 mm). Unlike the separated and woody scales of a typical
pine cone, those in a juniper berry remain fleshy and merge into a unified covering surrounding the seeds. The
berries are green when young, and mature to a purple-black colour over about 18 months.
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Juniper berries are a diuretic and were also thought to be an appetite stimulant and a remedy for rheumatism and
arthritis.
A few North American juniper species produce a seed cone with a sweeter, less resinous flavour than those typically
used as a spice. For example, one field guide describes the flesh of the berries of Juniperus Californica as "dry,
mealy, and fibrous but sweet and without resin cells". Such species have been used not just as a seasoning but as
a nutritive food by some Native Americans.
An essential oil extracted from juniper berries is used in aromatherapy and perfumery.
