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 pepperIt is not without reason that allspice is nicknamed 'allspice'.

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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-pepperAllspice 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 discovered by the British in the early 17th century. A century earlier, Columbus discovered the spice in Jamaica and named it Jamaican pepperbest in the assumption with a (real) pepper to have to deal with.

In the 17th century, the British did everything they could to control trade by hindering the plant's spread. They knew birds would spoil their plans, and these birds spread the seeds as far as Hawaii. Incidentally, allspice grew not only in Jamaica but in numerous locations in the Greater Antilles. Pimenta diocia still grows only in the Western Hemisphere.

Jamaica is the main producer, accounting for 70% of the global trade. The berry also comes from the tropical regions of the Americas and—our own—from Guatemala, Honduras, and Mexico. After picking, the berries are left to rest for a short time to allow their flavor to develop. Only then are they dried.

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

Usage

Fresh allspice berries are not used, only the dried ones. These are used as a bay leaf substitute in broths, meats and sausages, with game, and 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 (crushed or crushed) or ground.

Features:

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

Assortment

• available in glass (45 grams) 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
• best before November 2027 (11-2027)
• This expiration date is an indication

Batch number

The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.