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Posted on 2:23 PM by Wanto and filed under
By Matthew Cook
This is a climbing perennial plant native to the islands of Java, Sumatra and Borneo. It is grown on trees which shade plantations of other plants from the tropical sun. Of all the peppers used in cookery this is the most aromatic, which accounts, perhaps, for its lack of popularity in Europe.
The only peoples that use it are those living in warmer climates (it is used in the same way as black pepper). In the past it was more highly prized and much more in demand than nowadays.
According to old English recipes the leaves may be pickled like capers. They may be used as a delicate flavouring in creamed vegetable soups and in piquant mayonnaises served with meat and fish. When using purslane in cooked foods the finely chopped leaves should be added at the end of cooking to retain their delicate flavour and precious vitamins.
Besides being far more pungent, pepper cubeb is also morphologically different from black pepper and long pepper. Though the fruits (berries) resemble those of black pepper they appear to have long stalks (these stalks arc actually elongated ovaries). They are harvested before they ripen so that the surface becomes wrinkled during the drying process.
The strong biting quality of cubeb is not caused by piperine, as in black pepper, but by cubebine and by the large amount of essential oil they contain (as much as 12% whereas black pepper contains 4% at the most).
For this reason it is recommended to buy peppers whole, not ground, and to grind them just before use.
The only peoples that use it are those living in warmer climates (it is used in the same way as black pepper). In the past it was more highly prized and much more in demand than nowadays.
According to old English recipes the leaves may be pickled like capers. They may be used as a delicate flavouring in creamed vegetable soups and in piquant mayonnaises served with meat and fish. When using purslane in cooked foods the finely chopped leaves should be added at the end of cooking to retain their delicate flavour and precious vitamins.
Besides being far more pungent, pepper cubeb is also morphologically different from black pepper and long pepper. Though the fruits (berries) resemble those of black pepper they appear to have long stalks (these stalks arc actually elongated ovaries). They are harvested before they ripen so that the surface becomes wrinkled during the drying process.
The strong biting quality of cubeb is not caused by piperine, as in black pepper, but by cubebine and by the large amount of essential oil they contain (as much as 12% whereas black pepper contains 4% at the most).
For this reason it is recommended to buy peppers whole, not ground, and to grind them just before use.
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