Cubeb Pepper Java

Piper cubeba — also called tailed pepper, Ashanti pepper

Cubeb is a pepper relative native to Java and other parts of Southeast Asia. The small dark berries are recognizable by their tiny “tails” (dried stems). In the kitchen they bring a peppery, slightly bitter warmth with a camphor-eucalyptus lift—excellent for marinades, grilled meats and spiced sauces.

• Botany: Piper cubeba • Family: Piperaceae
• Form: whole “tailed” berries; best ground fresh
• Profile: peppery, balsamic, lightly bitter; resinous/camphor top notes
• Best for: Indonesian dishes, tagines, pickling blends, pepper mixes

Aroma & Taste

Spicy and warm like black pepper, yet more aromatic: balsamic-resinous highs (think eucalyptus), hints of allspice and clove, and a controlled bitterness that adds backbone. Use with a light hand—overgrinding can push bitterness forward.

Culinary Uses

• Grills & roasts: coarse-grind for lamb chops, beef, duck and grilled aubergine.
• Stews & tagines: add to Moroccan-style mixes or ras-el-hanout–inspired rubs.
• Marinades & pickles: combine with garlic, ginger and citrus zest; great in pickling spice.
• Spice blends: swap part of black pepper with cubeb for a balsamic, perfumed lift.

How to Use

• Grind fresh: use a mortar & pestle or a sturdy mill on medium–coarse; very fine powder can taste harsher.
• Bloom gently: warm the freshly ground spice 10–20 s in oil or butter; add liquid promptly.
• Balance bitterness: pair with aromatic spices (coriander, cinnamon) or a touch of citrus/honey.

Dosage & Kitchen Ratios

• Finishing: a pinch (1/8 tsp) freshly ground per portion.
• Dry rubs: 1 tsp ground per 250 g (9 oz) meat (with salt and herbs).
• Stews/sauces: 1/2 tsp ground per 1 l (4 cups) base, then adjust.
• Pickling: 1 tsp lightly cracked per 500 ml (2 cups) brine.

Pairings

Garlic, ginger, galangal, coriander seed, cumin, cinnamon, clove, nutmeg, bay, lemongrass, citrus zest; proteins like lamb, beef, duck and oily fish; vegetables such as eggplant, mushrooms and root veg.

Ingredients & Allergens

Ingredients: Cubeb pepper (Piper cubeba).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Whole berries keep aroma 18–24 months; grind only what you need.

Substitutes & Notes

No exact substitute. For a similar impression, blend black pepper with a small pinch of allspice and a hint of clove. Cubeb’s “tailed” berries are normal—the stems are edible and aromatic.

FAQ

Is cubeb hotter than black pepper?
Comparable heat, but with a more aromatic, camphoraceous top note and a touch of bitterness.

Can I use it in a regular pepper mill?
Yes—use a medium or coarse setting, or crush in a mortar & pestle.

When should I add it?
Add early to braises for rounded warmth, or grind fresh at the end to highlight its balsamic lift.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de