Cubeb Pepper

Cubeb Pepper, also known as Java Pepper or Tailed Pepper, comes from the dried berries of Piper cubeba, a member of the pepper family native to Indonesia. Recognizable by the small “tail” attached to each berry, this spice offers a unique flavor that stands out among other peppers.

Cubeb Pepper has a sharp, peppery bite with subtle bitter notes and an aromatic finish. Its taste is often compared to a mix of black pepper, allspice, and a hint of eucalyptus, giving it a distinctive profile that works well in both savory and spiced dishes.

Used traditionally in Middle Eastern, Indonesian, and North African cooking, cubeb adds depth to curries, tagines, meat dishes, and spice blends. It is also used in infused spirits and liqueurs for its warm, aromatic character.

How to use it
Crack four or five berries and add them to a tagine, a ras el hanout blend or a North African spiced mince, or grind them fresh over roast vegetables. Use about half the quantity you would use of black pepper, since the flavour is more aromatic and lingers longer. They also go into a mulled drink and a pickling brine. Technique tip: grind cubeb separately and stir it in at the end, since the little stalks jam a peppermill and the aroma fades fast once ground.

Botanical Name: Piper cubeba

Also known as: Kabab Chini, Java Pepper, Tailed Pepper, Cubeb, Kemukus, Poivre à Queue, Kubebe, كبابة, कबाब चीनी