Naturheilkraft Kubebenpfeffer is the medicinal plant of the year 2016

There are hundreds of pepper types in different colors and shapes. A lesser known variety is the Kubebenpfeffer. Its taste unfolds in three phases: First, the fruits have a sharp effect on the palate. Then a bitter note spreads, giving way to a persistent eucalyptus flavor. It is advisable to dose cubeb pepper cautiously and use it in combination with other spices. He has traditionally refined rice dishes, fish and seafood in Indonesian and Sri Lankan cuisine.

The Naturheilverein Theophrastus has named the Kubebenpfeffer (Piper cubeba) the medicinal plant of the year 2016. The aim is to bring back traditional experiences to its healing effect.

Kubebenpfeffer: The medicinal plant of the year 2016. Image: fotojob - fotolia

Already in the Middle Ages the pepper was used for the treatment of inflammatory diseases of the urinary tract. Even with chronic bronchitis, the medicinal plant has been proven. By chewing the dried fruits headache and dizziness are alleviated. Wellbeing increases, concentration and memory are strengthened. In addition, the appetizing and digestive effect of pepper is known.

The Kubeben are the fruits of a climbing wall up to 10 meters high, perennial. His homeland lies in Indonesia, especially on Java, Sumatra and in the southern part of Borneo. The spherical fruits sit on a small stem and are harvested immature. When dried in the sun, they turn black-brown, become wrinkled and very hard. Cubeb pepper contains 5 to 18 percent of essential oil and about 2 percent cubebin, which is responsible for the sharpness. The "stalk pepper" is available in dried form in special spice shops and over the Internet. (Heike Kreutz, aid)