Cubeb <tc>pepper</tc> wild picking

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

This cubeb is from wild harvesting, and is of course free of pesticides.

The cubeb pepper is native to humid tropical forests and mangrove swamps. Originally from Java, it's now also cultivated on the island of Sumatra and, outside of Indonesia, in Sri Lanka, India, Sierra Leone, and Congo. This wild, unsprayed cubeb, like our cultivated cubeb, originates from the island of Java.

Cubeb pepper has traditionally been used in Arabic cuisine, hence its occasional use in Ras el Hanout. In the Middle Ages, cubeb pepper was a popular, but exclusive, spice in Europe. Cubeb's use in European cuisine ended in the 17th century, possibly because the Chinese used it to exorcise demons, but more likely due to the proliferation of other peppers.

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

The dried berries are grayish-brown and have a pleasant aroma. They are not very sharp, and have a warm aroma with notes of allspice and nutmeg.

The "tail" is an unusual growth on the pericarp that resembles a stem or twig, but isn't. 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 true pepper, but its flavor and spiciness are clearly different from black pepper. The spiciness is generally less, but besides the camphorated pepper flavor, you can clearly taste nutmeg in cubeb pepper. Furthermore, cubeb pepper has a slightly bitter undertone, unlike black pepper. African cubeb pepper or ashanti pepper (Piper guineense).

This wild cubeb is particularly aromatic.

Usage

In Indonesian cuisine, with meat and vegetables, and sometimes as a substitute for allspice (and nutmeg), for example, in sausages. Cubeb is best enjoyed when cooked for a longer period, such as in stews and soups. Cubeb is also used in gingerbread, although, as in other sweet dishes, the less bitter African cubeb is preferred. Cubeb is also used in gin, among other things.

Like black pepper, cubeb is used whole, crushed, or ground, always including the tails.

Features:

• 100% pepper berries from the Piper cubeba
• origin: Java, Indonesia

Assortment

• available in glass (45 grams), stand-up pouch and test tube (10 ml)
• larger quantities on request

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the section gift wrapping

General advice

• grind your cubeb pepper shortly before use
  
• add the ground pepper to your preparation at the very last moment
• store pepper in a dark, dry and cool place
• best before October 2027 (10-2027)
• the expiration date is an indication

Batch number

The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.