Pepper, Cubeb

Botanical Name: Piper cubeba

Flavor: Pungent, Woody, Warm, Peppery, slightly Bitter, with hints of Nutmeg and Allspice

Origin: Malaysia

Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Eggs, Legumes, Vegetables, Fruit, Rice, Cheese, and Baked Goods

Description: Cubeb Pepper (AKA ‘Java Pepper’, Tailed Pepper’, ‘Cubeb Berry’, and ‘Kabab Chini’) is a close cousin to black pepper, but is not as spicy and has a more complex flavor profile. Despite being the pepper of choice in Malaysia and Indonesia as well as featuring in North African Middle Eastern, Indian, and South Asian cuisines, Cubeb Pepper remains largely unknown in Western Europe and the Americas where black pepper reigns as the pepper of choice. Just like black pepper, Cubeb Pepper can be used whole, cracked, or ground in almost every savory dish there is, and though it has a bitter aftertaste when raw, once heated it losses its bitterness and develops a more rounded, complex, pleasant, mild pepper flavor

Suggested Uses:

• Commonly used to season red meats, poultry, fish, and seafood of all kinds
• Add to savory soups, stews, stocks, sauces, braises, stir fries, and even dry rubs and seasoning blends
• Use to enhance the flavor of vegetables, rice, pasta and grain dishes, savory baked goods, and even fruits
• Use it in equal measure as a substitute for allspice in cookies, cakes, and pies
• Use along with or in substitution for black peppercorns and/or allspice in pickling brines and mulled wine or cider for an ‘exotic’ touch
• It can be used to add a kick to cocktails, or to infuse oils and vinegars for marinades, dressings, dips, and much more