Allspice - Whole or Ground
Allspice comes from an evergreen shrub native to Jamaica, Southern Mexico and parts of Central America. The spice itself is actually the unripe fruit of the plant that are dried in order to create the little brown berries we know. It is named after its complex flavour which is said to resemble the combined taste of cinnamon, cloves, and nutmeg.
Allspice is a celebrated component of Caribbean cuisine, famous for its sweet, spicy fragrance and piquant flavour. It is a classic ingredient for marinades and jerk rubs, and is often included in hot mulled cider during the frosty winter months.
Whole, the spice is used in poached fish stock, vegetable and fruit pickles, and for wild game. Ground, it is found in spice cakes, puddings, cookies, gravies, bbq sauce.
The Spanish discovered allspice growing in the Caribbean during Columbus’s early voyages to the Americas. They introduced the spice to Europe during the 1600’s. It is so common in English baking that it's sometimes known as English Spice. Allspice thrives in warm climates and grows almost entirely in the western hemisphere.
59 ml - sold in resealable, air tight, rice paper bags.