Kabab Chini | Cubeb Pepper | Spicy-Sweet Peppery Spice

Health & Nutritional Benefits

• Respiratory Relief: Traditionally used in Ayurveda to treat coughs, bronchitis, and congestion due to its strong expectorant properties.

• Digestive Stimulant: Helps in relieving flatulence and dyspepsia by stimulating the secretion of digestive enzymes.

• Oral Health: Its antimicrobial properties make it effective in treating throat infections and halitosis (bad breath).

• Urinary Health: Historically valued for its diuretic properties, aiding in the health of the urinary tract.

• Anti-inflammatory: Contains essential oils that help reduce internal inflammation and soothe the gut.

Nutritional Values (Approx. per 100g)

Uses

• The Secret Kebab Ingredient: As the name suggests, it is essential for authentic Shami, Galouti, and Seekh Kebabs to provide that signature “royal” spicy-sweet finish.

• Flavoring Meats: Excellent in marinades for lamb, goat, and chicken, providing a more complex heat than regular black pepper.

• Spice Blends: A vital component of traditional Potli Masala and high-end Garam Masalas.

• Aromatic Broths: Add whole to clear soups, Paya, or stews to infuse a woody, citrusy warmth.

• Unique Beverages: Can be added to spiced gin, mulled wines, or specialty herbal teas for a distinctive “cooling” spice note.

Storage Instructions

• Keep the Tail Intact: Store whole in an airtight glass container; the “tail” helps identify its authenticity and keeps the oils locked in.

• Dry & Dark: Like all peppers, keep away from humidity and direct sunlight to prevent the volatile oils from evaporating.

• Grind as Needed: To experience the full “spicy-sweet” explosion, grind the peppercorns only when you are ready to use them.

Fun Facts

• The “Tailed” Pepper: It is easily identified by the stalk (tail) that remains attached to the dried berry, which is actually the fruit of a climbing vine.

• The Spice of Kings: In the Middle Ages, Kabab Chini was a highly prized luxury item in Europe, often used as a substitute for expensive black pepper in royal kitchens.

• A “Cool” Heat: Unlike black pepper which provides a direct “bite,” Kabab Chini leaves a slightly numbing, cooling sensation on the tongue similar to cloves.