Pepper, Cubeb

Botanical Name: Piper cubeba Flavor: Pungent, Woody, Warm, Peppery, slightly Bitter, with hints of Nutmeg and Allspice Origin: Malaysia Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Eggs, Legumes, Vegetables, Fruit, Rice, Cheese, and Baked Goods Description: Cubeb Pepper (AKA ‘Java Pepper’, Tailed Pepper’, ‘Cubeb Berry’, and ‘Kabab Chini’) is a close cousin to black pepper, but is not as spicy and has a more complex flavor profile. Despite being the pepper of choice in Malaysia and Indonesia as well as featuring in North African Middle Eastern, Indian, and South Asian cuisines, Cubeb Pepper remains largely unknown in Western Europe and the Americas where black pepper reigns as the pepper of choice. Just like black pepper, Cubeb Pepper can be used whole, cracked, or ground in almost every savory dish there is, and though it has a bitter aftertaste when raw, once heated it losses its bitterness and develops a more rounded, complex, pleasant, mild pepper flavor S