Cubeb

Common Name

Cubeb is a very rare spice that is extremely difficult to come by in the Western world. A relative to pepper, it not only resembles pepper in appearance save for its stalk, but also in taste. The small, brown seeds have a warm, woody smell and a flavor that is reminiscent of allspice and pepper, yet with much more bitterness.

Grown on the islands of Java and Sumatra, cubeb made its way through India and was introduced to Europe by Arab traders. Growers would burn the stalks in an attempt to ensure their monopoly on the trade.

The king of Portugal banned the sale of cubeb as a means of encouraging the spread of black pepper. Thought to keep evil spirits at bay, cubeb was also used in ancient China as a hair dye and perfume.

Purported Medicinal Qualities*

Although cubeb is now rather difficult to come by, it was revered as a medicinal spice for hundreds of years. Used as a key ingredient in many ancient traditional medicines, cubeb has been called upon to cure everything from infertility to halitosis.

Historically, cubeb has been used to:

• Aid digestion
• As an antiseptic
• Warm the body
• As an expectorant
• Relieve sore throats
• As a diuretic

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Outside of Asia and North/West Africa, cubeb is rarely used as a culinary spice. Somewhat similar to pepper and with hints of allspice, cubeb should be ground fresh right before use. Use as a substitute for pepper, or even allspice in baked goods.

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