Cubeb pepper whole

also: stalk pepper, tail pepper, javanese pepper, piper cubeba

Description:
Originating from the Indonesian island of Java, cubeb pepper was a popular spice in the Middle Ages. Later it was replaced by black pepper. Today, it is used primarily in North African tajines, slow-braised meat and vegetable pots. Its tart, fruity, peppery aroma is reminiscent of allspice and is most suitable for long-cooked meat and vegetable dishes, especially lamb.

Usage:
Cubeb pepper can be cooked whole or crushed in a mortar. Longer cooking times intensify the aroma reminiscent of allspice.

Known dishes:
Tajines, Ras Al-Hanout spice blend.

Aroma/Taste:
bitter-hot, slightly allspice-like

Harmonizes with:
Cardamom, bay leaf, mint, rosemary, thyme, cinnamon, lemon

Origin:
Indonesia