The tailed pepper owes its name to the small tail attached to its seed. Be careful, it should not be confused with wild pepper from Madagascar.
Cubebe pepper can be used in crushed, ground or whole grain.
Like the vast majority of peppers, Cuban pepper can be used in savory or sweet cooking.
It is a pepper that is used in a salty, sweet marinade, sprinkle on an ostrich steak, smoked salmon, Indonesian cuisine as well as in dishes with rice.
Compared to the other peppers, the pepper with cubed tail will sprinkle at the end of cooking see on the plate directly.
Be careful, pepper can turn to bitterness if it is heated too long.
Tasting of Cuban pepper in the kitchen
When you go to taste the Cuban pepper, you will discover a fairly hot pepper with a long finish and notes of mint.
Bitterness in cooking today
Today bitter is a flavor that many can no longer love. It is absent from our daily diet.
The sugar we use in many dishes will soften the preparation. What will not hurt the taste buds.
But the bitter is delicious if it is well balanced. A few bitterness notes in a savory or sweet recipe is a sign that our gastronomy is delicious.
The note of bitterness in a dish or a dessert, is the note which will give relief to the flavors, and which will enhance all the other final flavors of the dish
The bitter we will find today in: chocolate, coffee, beer, following the slightly prolonged cooking of the sugar where we will get a bitter caramel. We also find a superb example of bitterness much appreciated in our Bitter Orange Bark powder from Bigaradier, and in our Cubèbe peppercorns.
Pepper-tailed pepper is subtle, incredibly fresh and has a powerful and intense fragrance.
It hardly stings on the palate.
It has a light and subtle aftertaste of cloves or even mint.
It is an essential pepper in Asian cuisines.
It is a spice that is often used with cottage cheese and eggs.
The flavor of cubèbe goes perfectly with all meat dishes (especially game), but also vegetables.
Do not hesitate to put it in fruit.