Taste and flavour

Cubeb is obtained from the pepper plant but it has a distinctive and recognisable flavour: it has a long-lasting spiciness with a note of mint and citrus fruit with a mildly astringent and bitter base.
Cubeb contains essential oil and substances that are also present in black pepper. It is distinguished by its bitter flavour and the aromatic substance called cubebin.

Advice for use

– Cubeb should be kept in a cool and dry place, away from sunlight, in a sealed container.
– Cubeb must be used sparingly. One or two corns are enough.
– We can use it whole or ground. We use it whole for hot dishes (for example, marinades, broths, sauces, soups and thick soups), and ground for cold dishes.
– In hot dishes, it should be added 5 to 10 minutes before the end of cooking. It should not boil, only simmer.

Origin and history

Cubeb originates from Indonesia. In the past, it was often used as a substitute for expensive black pepper. Today we are witnessing its return to contemporary cuisine. Connoisseurs appreciate it for the light lemon aroma, which is reminiscent of camphor, and it is recognised by its short and pointy stem.

Good to know

It can be used with: because of its slightly bitter aroma, cubeb is not ideal on its own. It is perfect in spice mixtures, for example together with cloves, ginger, long pepper, black pepper, allspice and cinnamon.