Spices & seasonings · Whole spices

Cubeb (kebab chini)

Peppercorns with a little stalk; piney, bitter and numbing. Used in Mughlai potli and biryani masalas.

Also called: kebab chini, kabab chini, kababchini, tailed pepper, cubeb pepper, java pepper, val milagu

Around the world: कबाब चीनी (hi) · வால் மிளகு (ta)

A kind of spices

Read the full spice guide: flavour, history and how to use it

What it is

Cubeb (kebab chini) is the dried berry of Piper cubeba, a climbing vine from Java and Sumatra. It looks like a black peppercorn with a short stalk attached, which is why it is called tailed pepper. It tastes piney and bitter, like allspice, with a cooling, slightly numbing finish. In India it is a speciality spice of Mughlai, Awadhi and Hyderabadi blends.

Piper cubeba

How it’s used

Potli masala and biryani masala
Shahi garam masala for kormas
Some kebab marinades

Characteristics

Taste: Peppery, bitter and slightly numbing.
Aroma: Pine, allspice and camphor.
Sold as: whole, ground
Cooking uses: Mainly a seasoning
Common in: Indian, Pakistani, Moroccan, Indonesian

Storage

Cool, dry and dark. Airtight jar; keeps well whole for over a year.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Nutrition per 100 g

Energy: 251 kcal
Protein: 10.39 g
Carbohydrate: 63.95 g
Fat: 3.26 g
Fibre: 25.3 g
Sugars: 0.64 g

USDA FoodData Central: Spices, pepper, black (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Black peppercorns — Same quantity plus a pinch of allspice.

Related ingredients

Recipes with cubeb (kebab chini)

No recipe in the catalogue uses it yet.

More whole spices