The Indonesian cubeb is called the 'real cubeb', and comes from the island of Java. It is also called tailed pepper, because of the 'tail' attached to the pepper. Cubeb pepper is spicy, with a slightly bitter undertone, and is not as sharp as black pepper.

The cubeb pepper occurs naturally in moist tropical forests and mangrove forests. Originally from Java, but nowadays also cultivated on the island of Sumatra, and outside Indonesia in Sri Lanka, India, Sierra Leone and Congo, among others.

Cubeb pepper has traditionally been used in Arabic cuisine, which is why it is sometimes found in Ras-el-hanout. In the Middle Ages, cubeb pepper was a popular but exclusive spice in Europe. The use of cubeb in European cuisine came to an end in the 17th century, possibly because the Chinese used it to defuse demons, but more likely because of the strong rise of other peppers.

The name cubeb is derived from the Javanese kukumus, a word that was already used in Greek in the 4th century as 'kokamon' and shows that trade with the Javanese was done early on, because only there did the Piper cuceba enter that time for.

The dried fruits are gray-brown and have a pleasant aroma. They are not that sharp, and have a warm aroma in which you recognize allspice and also nutmeg.

The 'tail' is an unusual outgrowth of the fruit wall (pericarp), not a stalk in the sense of a branch. When the fruits are fully grown, but still green and unripe, they are picked with tails, hence the name tailed pepper.

Taste and aroma

Cubeb pepper is a real pepper, but clearly differs in taste and sharpness from a black pepper. The sharpness is less anyway, but apart from the camphor pepper taste, you clearly taste nutmeg in cubeb pepper. In addition, cubeb pepper has a slightly bitter undertone, other than the African cubeb pepper or ashanti pepper (Piper guineense).


In Indonesian cuisine, with meat and vegetables, possibly as a substitute for allspice (and nutmeg), for example in sausages. The cubeb comes into its own when it cooks a little longer, such as in stews and soup. Cubeb is also used in gingerbread like the Dutch 'pepernoten', although the less bitter African cubeb is preferred - just like in other sweet dishes. Cubeb is also used in gin.

Like black pepper, cubeb is used whole, crushed or ground, in all cases including the tails.


  • 100% berries of the Piper cubeba
  • origin: Java, Indonesia
  • 2018 harvest


  • available in pouch, glass and testtubes
  • pouches containing 30, 45, 60, 250 or 500 grams
  • testtubes 10 ml
  • glass containing 60 grams

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • the flat box has a flat 'velvet' inlay, and is suitable for  our small and medium-sized pouches (150 and 250 ml), marked with an arterisk *. Capacity: 4-5 bags, depending on the type of spice
  • for further details (and images) of our gift packaging, please refer to the product page

General advice

  • grind cubeb pepper shortly before eating it
  • add ground cubeb only in the last stage of preparation of your dish (last minute)
  • keep it in a dry and pretty cool place
  • the expiry date is meant as an indication

Best before

  • january 2024
Indonesia Java
Botanical name
Piper cubeba
Composition: 100% dried pepper grains
Allergen information
Contains no allergenes

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Cubeb peper (tailed pepper)

  • €3.80

  • Ex Tax: €3.49

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Tags: tailed pepper, cubeb