Cubeb pepper wild picking

The Indonesian cubeb is called the 'true cubeb' and originates from the island of Java. It is called a tail or stalk 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.

This cubeb is wild-harvested, naturally free from pesticides.

The cubeb pepper occurs naturally in humid tropical forests and mangrove forests. Originally from Java, it is nowadays also cultivated on the island of Sumatra, and outside Indonesia in Sri Lanka, India, Sierra Leone, and Congo, among others. This wild, unsprayed cubeb, just like our cultivated cubeb, originates from the island of Java.

Traditionally, cubeb pepper has been used in Arab cuisine, which is why it sometimes appears in Ras el Hanout. In the Middle Ages, cubeb pepper was a beloved 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 ward off demons, but more likely due to the strong rise of other peppers.

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 trade with the Javanese was conducted early on, as the Piper cuceba was found only there at that time.

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

The 'tail' is an unusual outgrowth of the fruit wall (pericarp) that resembles a stalk or twig, but is not one. 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 true pepper, but differs clearly from black pepper in terms of taste and heat. The heat is lower anyway, but apart from the camphoraceous peppersbut you clearly taste nutmeg in cubeb pepper. Moreover, cubeb pepper has a slightly bitter undertone, unlike the African cubeb pepper or ashanti pepper (Piper Guinean).

This wild cubeb is particularly aromatic.

Usage

In Indonesian cuisine, with meat and vegetables, possibly as a substitute for allspice (and nutmeg), for example in sausages. Cubeb is at its best when simmered for a longer period, such as in stews and soups. Cubeb is also used in pepernoten, although for this purpose—just as in other sweet dishes—the less bitter African cubeb is preferred. Cubeb is used in gin, among other things.

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

Features:

• 100% peppercorns from Piper cubeba
• origin: Java, Indonesia

Assortment

• available in glass (45 grams) and stand-up pouch (various weight classes)
• glarger quantities than shown on request

Save

• batch number **220238
• best before October 2027 (10-2027)