a largely obsolete spice, is a kind of pepper from a climbing plant, Piper cubeba, which is native to Indonesia (hence sometimes called Java pepper) and has been cultivated there in the past. It is occasionally called for in medieval Arabic cookery books, nearly always as one component of a mixture of hot spices. In Europe the cubeb was a minor spice of late medieval times and the 17th century and was still being mentioned (sometimes as Benin pepper) in some recipes in 18th-century European cookery books.
Like true black pepper, it consists of the dried berries, and these are about the same size, but longer and grey (almost black) in colour and with stalks attached (hence yet another name, tailed pepper). They have a pleasing fragrance and a hot, camphorous, pepperminty taste. They are now little used except for medicinal purposes, although the oleo-resin from them is sometimes an ingredient in commercial pickles, sauces, etc.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
