Allspice Berries, Whole (Jamaican)
Pimenta / Jamaica pimenta / Myrtle pepper / Turkish yenibahar / Newspice
Allspice has a curious name, doesn't it? Allspice. It's because it smells like so many other spices all smashed into one. Cinnamon, clove, cardamom.... all the best in one little berry!
Allspice, also known as pimenta, Jamaica pepper, Turkish yenibahar, or newspice, is native to the West Indies and the Caribbean. In fact, due to its finicky nature, it’s one of the few spices that are still exclusively grown in its native region. The name allspice refers to its compound aroma that seems like it’s a mixture of mace, clove, cardamom, and cinnamon. The berries are actually plucked when green and are cured in the blazing tropical sun on large concrete slabs until they turn black and their shells become fragrant with oil.
Whole Jamaican allspice berries have a place in preserved goods and play an important role in spice blends and rubs like jerk seasoning and garam masala. In addition, it plays a central role in many North American pastries such as gingerbread cookies and pumpkin pie.
Whole berries can be ground up and toasted for a fresher, more intense allspice flavor than pre-ground allspice. Whole Jamaican allspice berries are also essential for proper pickling. Buy allspice berries from Spice Jungle today!
|Basic Preparation||Allspice is great when ground fresh in a pepper mill but can also be combined with any variety of peppercorn for a new and interesting flavor.|
|Recommended Applications||Allspice pairs well with a variety of spices, imparting a warming effect on the flavor, it can be used in pickling, marinades, chutneys, or desserts.|
|Taste & Aroma||Pungent, Sweet, Warm & Earthy|
|Cuisine||Caribbean, English, European, Indian, Jamaican, Mediterranean, Mexican, Middle Eastern, North American, West Indies|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||4 Years|
|Country of Origin||Jamaica|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|