Cubeb pepper (tail pepper)
Cubeb pepper (tail pepper)
The Indonesian cubeb is called the 'real cubeb' and originates from the island of Java. It is called a tail or stem pepper because the 'tail' remains on the pepper. Cubeb pepper is spicy, with a slightly bitter undertone, and is not as sharp as black pepper.
The cubeb pepper occurs naturally in humid tropical forests and mangrove forests. Originally from Java, but nowadays also cultivated on the island of Sumatra, and outside Indonesia, for example in Sri Lanka, India, Sierra Leone and Congo.
Cube pepper is traditionally used in Arab cuisine, which is why it sometimes appears in Ras-el-hanout. In the Middle Ages, the cubeb pepper was a popular but exclusive spice in Europe. The use of cubeb in European cuisine came to an end in the 17th century, possibly because the Chinese used it to exorcise demons, but more likely because of the proliferation of other peppers.
The name cubeb is derived from the Javanese kukumus, a word that was used in Greek as 'kokamon' as early as the 4th century and shows that trade with the Javanese was carried on early on, because only there was the Piper cuceba at that time for.
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 nutmeg.
The 'tail' is an unusual outgrowth of the fruit wall (pericarp), not a stalk in the sense of a branch. When the fruits are fully grown, but still green and unripe, they are picked tail and all, hence the name tail pepper.
Taste and smell
Cubeb pepper is a real pepper, but clearly differs from a black pepper in terms of taste and sharpness. The sharpness is less anyway, but apart from the camphorous pepper taste, you can clearly taste nutmeg in cube pepper. In addition, cubeb pepper has a slightly bitter undertone, unlike the African cubeb pepper or Ashanti pepper (Piper guineense).
In Indonesian cuisine, with meat and vegetables, possibly as a substitute for allspice (and nutmeg), for example in sausages. The cubeb comes into its own when it cooks a little longer, such as in stews and soup. Cubeb is also used in pepernoten, 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, bruised or ground, always including the tails.
- 100% pepper berries from the Piper cubeba
- origin: Java, Indonesia
- available in pouch, glass and test tube
- standup pouches contain 30, 45, 60, 250 and 500 grams respectively
- 10 ml test tubes
- glass jar contains 45 or 60 grams (your choice)
- the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
- for an overview of our gift packaging, please refer to the section gift packaging
- grind your cubeb pepper shortly before use
- add the ground pepper to your preparation at the very last minute
- keep pepper in a dark, dry and cool place
- the best before date is an indication