Botanical Name: Piper cubeba
Cubeb pepper is an exotic and lesser-known peppercorn that’s also referred to as tailed pepper due to its unique appearance—a small, dried berry with a stalk attached. Cubeb pepper hails from Indonesia and parts of Southeast Asia, where it has been used for centuries in both culinary and medicinal applications.
Cubeb pepper is often compared to black pepper, but it has a much more complex flavor. It features a combination of sharp, peppery heat with a bitter, slightly sweet undertone. This is followed by a hint of clove and allspice-like notes, giving it a unique depth that distinguishes it from more common spices. Its aroma is equally intriguing, often described as a blend of pine, eucalyptus, and floral elements.
Due to its complex flavor profile, cubeb pepper is a versatile ingredient in the kitchen, though it is used sparingly because of its strong taste. It pairs well with meats, particularly game, beef, and lamb, and is often found in traditional Moroccan and Middle Eastern spice mixes. Cubeb can also be used to season stews, soups, and rice dishes, adding a rich, spicy kick that is balanced by its earthy and aromatic qualities. In Indonesian cuisine, cubeb pepper is used in spice pastes for dishes like rendang and curries, where its distinct flavor contributes to the depth and complexity of the food.