P.cubebais an annual wood-climbing plant that is 5-15 metres high. The climbing branches have oval-shaped leaves, small flowers and greyish brown coloured fruits. The fruit is spicy with a bitter taste and strong aromatic smell. Kabab chini in English is called tailed pepper or cubebe. It is known by different names in different languages and regions of India, kabab chini in Gujarati is tadmari, kababchini in Tamil is chinamilagu, sinamilagu and valmilagu, whereas kabab chini in Malayalam is vaalmilagu.
The dried cubeb berries contain essential oil comprising monoterpenes (sabinene 50%, α-thujene, and carene) and sesquiterpenes (caryophyllene, copaene, α- and β-cubebene, δ-cadinene, germacrene), the oxides 1,4- and 1,8-cineole and the alcohol cubebol.
Taste (Rasa): Kababchini is believed to have a pungent and slightly sweet taste.
Energy (Virya): It is considered to have a heating or warming energy.
Post-digestive Effect (Vipaka): It is believed to have a pungent post-digestive effect.
Dosha: Kababchini is often used to balance Vata and Kaphadoshas and may aggravate Pitta dosha if used in excess.
Is Kababchini safe:
Yes, it is good for your health. As per Unani and Ayurveda, kabab chini eases pain and inflammation and acts as a potent antioxidant. It is used to treat fungal, bacterial and worm infections.