Cubeba

Cubeba - The odor of cubeb is described as agreeable and aromatic and the taste as pungent, acrid, slightly bitter, and persistent. It has been described as tasting like allspice, or like a cross between allspice and black pepper.

In Europe, cubeb was one of the valuable spices during the Middle Ages. It was ground as a seasoning for meat or used in sauces.[1] A medieval recipe includes cubeb in making sauce sarcenes, which consists of almond milk and several spices.[16] As an aromatic confectionery, cubeb was often candied and eaten whole.[17] Ocet Kubebowy, a vinegar infused with cubeb, cumin and garlic, was used for meat marinades in Poland during the 14th century (Dembinska 1999, p. 199). Cubeb can be used to enhance the flavor of savory soups.

Cubeb reached Africa by way of the Arabs. In Moroccan cuisine, cubeb is used in savory dishes and in pastries like makrouts, little diamonds of semolina with honey and dates.[10] It also appears occasionally in the list of ingredients for the famed spice mixture Ras el hanout. In Indonesian cuisine, especially in Indonesian gulés (curries), cubeb is frequently used.

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