Allspice

Pimento or Jamaican pepper is a berry that, due to its complex flavor, is an excellent substitute for the three aromas it combines: clove, a hint of nutmeg and cinnamon, and bay leaf. But allspice is also pepperig. It is therefore not without reason that the nickname for pimento is 'allspice'.

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Allspice is the dried, unripe fruit of a shrub from the myrtle family, which at first glance closely resembles the bay laurel.

Just like other pseudo-peppers Allspice contains a pungent substance, in this case gingerol, which we know from ginger. Additionally, an allspice berry combines the aromas of cinnamon, nutmeg, and clove, and is for this reason often called 'allspice'. The berry has had these names since its first encounter with the British in the early 17th century. A century earlier, Columbus had discovered the spice in Jamaica and gave it the name Jamaican pepperbes under the assumption with a (real) pepper to have to deal with.

In the 17th century, the British made every effort to control the trade by hindering the spread of the plant. They should have known that birds would spoil the party. These birds spread the seeds as far as Hawaii. Incidentally, allspice grew not only in Jamaica, but in numerous places in the Greater Antilles. Pimenta diocia still grows only in the Western Hemisphere.

Jamaica is the main producer, accounting for 70% of the world trade; in addition, the berries come from the tropical regions of the Americas and—ours—from Guatemala, Honduras, and Mexico. After picking, the berries are left to rest for a short time to allow the flavor to develop. Only then are the berries dried.

Allspice is naturally 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 is even used in cakes. In France, allspice is also known as the 'quatre épices', after the four main aromas: clove, cinnamon, nutmeg, and ginger.

Usage

The fresh allspice berries are not used, only the dried ones. These are used as a substitute for bay leaf in broths, in cured meats and sausages, with game, and fish (the Spanish escabeche). and in stews and marinades. In addition, allspice is delicious with pear or apple, and in rice pudding! In English cuisine, you will find numerous Baked goods and desserts with chili.

Scent and taste

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

• eugenol, the characteristic scent of clove, nutmeg, cinnamon, basil, and bay leaf
• β-phellandrene, a pleasant mint and citrus flavor
• α-humulene, woody, as in hops (humulus lupulus)
• 1,8-cineol, 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 not) or ground.

Features:

• 100% dried fruit of the Pimento dioica
• origin: Mexico

Assortment

• available in glass (45 grams) and stand-up pouch (no test tubes)
• Larger quantities on request

Gift packaging

• The jar is available in 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 package
• 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 trace which supply an item originated from. It is listed on the packing slip and the invoice.