Allspice, also known as Jamaica pepper, Myrtle pepper, Pimenta, or Pimento, is the dried, unripe berry of Pimenta Dioica, a midcanopy tree native to the Greater Antilles, southern Mexico and Guatemala. The name allspice was coined as early as 1621 by the English, who valued it as a spice that combined the flavors of cinnamon, nutmeg, and clove.
The fruits are picked when they are green and unripe, and are traditionally dried in the sun.
Allspice is one of the most important ingredients in Caribbean cuisine. It is used in Jamaican jerk seasoning, and traditionally, its wood was used to smoke jerk in Jamaica.
Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavor a variety of stews and meat dishes. In Arab cuisine, many main dishes use allspice as the only spice.
Ingredients
Mixed Whole Allspice
Origin
Alto Verapaz, Guatemala
Tips for Success
It is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor.
FAQ
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Are these spices certified organic?
Yes, we have organic certifications available for all organic products.
Do you have recipes to go with these blends?
Yes! We have an ever expanding recipe library of chef tested recipes. Please shoot us an email if there are any recipes you would like to see at support@spicetribe.com.
