Cubebe Pepper (tail pepper)

The Indonesian cubeb is called the 'true cubeb', and comes from the island of Java. It is called a tail or stem pepper because of the 'tail' on the pepper. Cubeb pepper is spicy, with a slightly bitter undertone, and is not as hot as black pepper.

Reduced in price, now also wild cubeb available!

The cubeb pepper is native to humid tropical forests and mangroves. Originally from Java, but now also cultivated on the island of Sumatra, and outside Indonesia in Sri Lanka, India, Sierra Leone and Congo.

Traditionally, cubeb pepper is used in Arabic cuisine, which is why it is sometimes found in Ras-el-hanout. In the Middle Ages, cubeb pepper was a popular, but exclusive spice in Europe. In the 17th century, the use of cubeb in European cuisine came to an end, possibly because the Chinese used it to exorcise demons, but more likely because other peppers emerged.

The name cubeb is derived from the Javanese kukumus, a word that was already used in Greek in the 4th century as 'kokamon' and shows that there was early trade with the Javanese, because only there was the Piper cuceba at that time.

The dried fruits are grey-brown and have a pleasant aroma. They are not so sharp, and have a warm aroma in which you recognize allspice and also nutmeg.

The 'tail' is an unusual outgrowth of the fruit wall (pericarp) that looks like a stalk or twig, but is not. When the fruits are fully grown, but still green and unripe, they are picked tail and all, hence the name tailed pepper.

Taste and smell

Cubeb pepper is a real pepper, but clearly differs in taste and pungency from black pepper. The pungency is less anyway, but apart from the camphor peppery taste you can clearly taste nutmeg in cubeb pepper. In addition, cubeb pepper has a slightly bitter undertone, unlike the African cubeb pepper or ashanti pepper (Piper guineense).

Usage

In Indonesian cuisine, with meat and vegetables, possibly as a substitute for allspice (and nutmeg), for example in sausages. The cubeb is at its best when it cooks a bit longer, such as in stews and soup. Cubeb is also used in gingerbread, although - just like in other sweet dishes - the less bitter African cubeb is preferred. Cubeb is used in gin, among other things.

Cubeb, like black pepper, is used whole, crushed or ground, always including the tails.

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