Allspice, also known as pimento and Jamaica pepper, 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.
Allspice has a place in preserved goods and plays 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 berries are also essential for proper pickling.
|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 to the flavor, it can be used in pickling, marinades, chutneys, or desserts.|
|Taste & Aroma||Pungent, Sweet, Warm & Earthy|
|Product Style||Whole, Seeds/Berries|
|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|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Jamaica|
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