Cubeb berries have a warm, eucalyptus and turpentine aroma with a taste reminiscent of allspice. It is typically used in Indonesian and North African cuisines. Cubebs are sometimes called the tailed pepper, as they have a stem or tail after harvesting. Cubeb berries are particularly good when used in longer cooking processes like soups and stews. Use to flavor meat or vegetable dishes. If you use whole cubeb berries in cooking, be sure to remove them before serving. For an interesting twist, add a few cubeb berries to your peppercorns the next time you fill your grinder!
Flavor & Pairing: Cubeb works well in combination with bay, cardamom, cinnamon, rosemary, sage, thyme and turmeric.
Culinary Uses: cubeb berries are used to flavor alcoholic beverages and are featured in African and Moroccan cuisines, such as Ras El Hanout and Tagines. Most notably cubeb berries are used as an ingredient in savory soups, stews, baked goods, and vegetable dishes
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