Allspice

Allspice or Jamaican pepper is a berry that, because of its complex flavor, is an excellent substitute for the three aromas it combines: cloves, a hint of nutmeg and cinnamon, and bay leaf. But allspice is also peppery. It is not for nothing that allspice is nicknamed 'allspice'.

Allspice is the dried, unripe fruit of a shrub in the myrtle family, which at first glance looks very similar to laurel.

Like other pseudo-peppers, allspice contains a pungent substance, in this case gingerol, which we know from ginger. An allspice berry also combines the aromas of cinnamon, nutmeg and cloves, and is therefore sometimes called 'allspice'. The berry has had these names since it was first introduced to it by the British at the beginning of the 17th century. A century earlier, Columbus had discovered the spice in Jamaica, and gave it the name  Jamaican pepper berry under the assumption that it is a (real) pepper.

The British did everything in their power in the 17th century to control the trade by hindering the spread of the plant. They could have known that birds would spoil the fun. They spread the seed as far as Hawaii. Incidentally, allspice grew not only in Jamaica, but in many places in the Greater Antilles. The Pimenta diocia still grows only in the western hemisphere.

Jamaica is the main producer, with 70% of the world trade, in addition the berry comes from the tropical areas of America and - ours - from Guatemala, Honduras and Mexico. After picking the berries are left alone for a short time to give the taste the chance to develop. Only then are the berries dried.

Allspice is of course a must in Caribbean cuisine, but also in Middle Eastern cuisines, such as Palestinian cuisine. Britain has such a special bond with 'allspice' that it is even used in cakes. In France, allspice is also called 'quatre épices', after the four main flavours cloves, cinnamon, nutmeg and ginger.

Usage

The fresh allspice berries are not used, only the dried ones. This is used as a substitute for bay leaf in broths, in cold cuts and sausages, with game, fish (Spanish escabeche)  and in ragouts and marinades.  In addition, allspice is very tasty with pear or apple, and in rice pudding! In English cuisine you will find numerous  baked goods and desserts with allspice.

Smell and taste

The all-spice character of allspice is evident from the short list of aromatic substances in the berry below:

• eugenol, the characteristic scent of cloves, nutmeg, cinnamon, basil and bay leaf
• β-phellandrene, a pleasant mint and citrus flavor
• α-humulene, woody, as in hops (humulus lupulus)
• 1,8-cineole, eucalyptol, the refreshing taste of mint (and eucalyptus oil)
• δ-cadinene, like thyme, and
• germacrene D, spicy and woody.

Usage

Use allspice whole (bruised or crushed) or ground.

Features:

• 100% dried fruits of the Pimenta diocia
• origin: mexico

Assortment

• available in glass and stand-up pouch (no test tubes)
• larger quantities on request

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• For an overview of our gift packaging, please refer to the gift packaging section

General advice

• store allspice in a dark, dry and cool place
• grind allspice at the very last moment, and do not store ground allspice for too long

Save:

• store your allspice in a closed container
• preferably store in a dark, dry and cool place
• at least good until November 2027 (11-2027)
• This expiration date is an indication

Batch number

The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice