Cubeb Peppercorns

Origin & Story

Cubeb pepper (Piper cubeba) comes from Indonesia and botanically belongs to the pepper family. As early as the Middle Ages it reached Europe via the spice trade and was at times more valuable than black pepper. Its dried fruits – with their characteristic stalk – were traditionally used in Arabic and North African cooking for meat, fish and medicinal purposes. Today cubeb pepper is enjoying a comeback as a citrus-complex alternative to pepper.

Highlights

Cubeb pepper is noticeably milder than black pepper, but more aromatically complex. When crushed, it unfolds a cool, ethereal aroma with notes of eucalyptus, cedarwood, mint and lemon. It brings freshness and depth at once – ideal for fish, chicken, lamb or fermented vegetables.

Quality

Our cubeb peppercorns come from controlled wild harvesting in Indonesia. Only fully ripe fruits with an intact stalk are harvested, gently dried and sorted by hand at the manufactory. Bottled in small batches – no additives, no treatment, 100% all-natural.

The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

"I use cubeb pepper like a citrus spice blend – crushed in a mortar with bay leaf, coriander and a little salt. This blend is ideal on pan-seared fish or as a seasoned butter on grilled vegetables. Its slightly menthol-like character opens up aromas without dominating."

Recommended use

• Fish, lamb, grilled vegetables
• Marinades, pickled onions, couscous
• Seasoned butter, North African dishes, tartare

Recipe idea

Chermoula salmon with cubeb pepper
View recipe

Origin / Ingredients

Indonesia.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.