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Cubeb (comets tail) Pepper – 15g

Original price was: $4.99.Current price is: $3.49.

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Weight
15G

Product description

Cubeb Pepper, or Piper Cubeba, is a variety of black pepper. Due to its protruding tail-like stem from its round body, it is also more commonly known as ‘comets tail’ or ‘tailed’ pepper. Predominantly growing in Java and Sumatra, its flavor is similar to that of a combination of Black Pepper and Pimento Allspice Berries. Used whole or ground, its taste, and aroma are pungent, acrid, and slightly bitter with a juniper-like hint.

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Flavour Notes:

Cubeb Pepper, or Piper Cubeba, is a variety of black pepper. Due to its protruding tail-like stem from its round body, it is also more commonly known as ‘comets tail’ or ‘tailed’ pepper. Predominantly growing in Java and Sumatra, its flavour is similar to that of a combination of Black Pepper and Pimento Allspice Berries. Used whole or ground, its taste and aroma is pungent, acrid, and slightly bitter with a juniper-like hint.

Culinary Notes:

Cubeb Pepper is used to add a pungent and slightly bitter peppery hum to dishes like stews, soups, and grilled meat and poultry. Its heady flavour and aroma is best paired with rich game meat.

Health Benefits:

Cubeb Pepper, like many pepper varieties, has a myriad of health benefits. It is used as a diuretic to relieve water retention as it increases urination. It can also be used to treat amoebic dysentery – a parasitic infection of the intestines. Other health benefits include the relief of intestinal gas and the treatment of some cancers and gonorrhoea.

Like many other peppers, it can also be used to speed up one’s metabolism and aid in digestion.

Ingredients:

100% dried Whole Cubeb Peppercorns

Country of Origin:

Indonesia

Other Names or Spelling:

Cube pepper, Kemukus, tailed pepper, Java pepper

How to use

  • Use in place of regular black pepper in cooking
  • Add into a pepper mill for freshly cracking on dishes
  • Combine with green, white, and red peppercorns in a pepper grinder for a unique seasoning flavour
  • Grind in a mortar and pestle before using to release its flavour
  • Combine with cream in a pan on low heat to make a delicious peppery sauce perfect for steak, chicken, or pasta
  • Add a few peppercorns to a bottle of gin to echo the juniper-like flavour

Recipe/product links:

Mexican Beef Bolognese

I absolutely love this Mexican-inspired twist on a classic family-favourite recipe. My Mexican Beef Bolognese…
Read More Mexican Beef Bolognese

The Spice People FAQs

Cubeb, also known as comet pepper, tailed pepper or Java pepper, is a spice derived from the dried berries of the Piper cubeba plant, a member of the pepper family native to Indonesia.

Cubeb has a complex flavor profile with hints of citrus, pepper, and pine. It is slightly bitter with a warm, spicy, and aromatic taste reminiscent of both black pepper and allspice.

Cubeb is used as a spice to add flavor and aroma to savory dishes, particularly in Indonesian, Malaysian, and Middle Eastern cuisines. It is commonly used in spice blends, marinades, sauces, soups, and meat dishes.

Cubeb can be used to flavor alcoholic beverages such as gin and liqueurs, adding a unique spicy and aromatic note to cocktails. It can also be used to infuse teas or homemade syrups.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.