Pile of cubeb peppercorns in a white bowl.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Cubeb along with all the Cubeb containing recipes presented on this site, with 11 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cubeb recipes added to this site.
These recipes, all contain Cubeb as a major wild food ingredient.
Cubeb pepper (also known as tailed pepper or Java pepper), Piper cubeba is a member of the genus Piper that also includes black pepper, long pepper, kava, Japanese pepper and Mexican pepper. Piper cubeba is mostly grown in Java and Sumatra and like the other members of the genus it is a flowering vine whose main hiabitat is the understory of lowland rainforests. The fruit of this vine is gathered before they are ripe and then they are carefully dried. Commercial cubebs consist of the dried berries, similar in appearance to black pepper, but with stalks attached — the 'tails' of the 'tailed pepper'. The odor of cubebs is described as agreeable and aromatic. The taste, pungent, acrid, slightly bitter and persistent
Whilst it never gained any real foothold in the European spice trade Cubeb pepper remains a crucial ingredient of authentic Indonesian foods it does seem that Cubeb was known and appreciated during the Medieval period, as the recipe for Sauce Sarcenes demonstrates. In Moroccan cuisine, cubeb is used in savory dishes and in pastries like markouts, little diamonds of semolina with honey and dates. Cubeb is sometimes included in the list of ingredients for the famed spice mixture Ras el hanout. In West Africa, cubeb turns up in dishes like stews of Benin, where its use is so frequent it is referred to as piment pays, pepper of the country. In Indonesian cuisine, especially in Indonesian gulés (curries), cubeb is used.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cubeb recipes added to this site.
These recipes, all contain Cubeb as a major wild food ingredient.
Cubeb pepper (also known as tailed pepper or Java pepper), Piper cubeba is a member of the genus Piper that also includes black pepper, long pepper, kava, Japanese pepper and Mexican pepper. Piper cubeba is mostly grown in Java and Sumatra and like the other members of the genus it is a flowering vine whose main hiabitat is the understory of lowland rainforests. The fruit of this vine is gathered before they are ripe and then they are carefully dried. Commercial cubebs consist of the dried berries, similar in appearance to black pepper, but with stalks attached — the 'tails' of the 'tailed pepper'. The odor of cubebs is described as agreeable and aromatic. The taste, pungent, acrid, slightly bitter and persistent
Whilst it never gained any real foothold in the European spice trade Cubeb pepper remains a crucial ingredient of authentic Indonesian foods it does seem that Cubeb was known and appreciated during the Medieval period, as the recipe for Sauce Sarcenes demonstrates. In Moroccan cuisine, cubeb is used in savory dishes and in pastries like markouts, little diamonds of semolina with honey and dates. Cubeb is sometimes included in the list of ingredients for the famed spice mixture Ras el hanout. In West Africa, cubeb turns up in dishes like stews of Benin, where its use is so frequent it is referred to as piment pays, pepper of the country. In Indonesian cuisine, especially in Indonesian gulés (curries), cubeb is used.
The alphabetical list of all Cubeb recipes on this site follows, (limited to 100 recipes per page). There are 11 recipes in total:
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| A dauce egre (Fish in Sweet and Sour Sauce) Origin: England | Connynges in Syrup (Rabbits in Syrup) Origin: England | Ras el hanout Origin: North Africa |
| African Stew Curry Powder Origin: West Africa | Gode Powdor (Good Powder) Origin: England | Sauce Sarcenes Origin: England |
| Bryndons Origin: England | Indonesian Curry Spice Paste Origin: Indonesia | West African Curry Powder Origin: West Africa |
| Camel Seekh Kabab Origin: Bangladesh | Powder Fort Origin: England |
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