Allspice

Botanical Name: Pimenta dioica

Origin: Mexico

Flavor: Warm, Sweet, Floral

Use With: Beef, Chicken, Pork, Lamb, Fish, Seafood, Fruit, Vegetables, and Baked Goods

Description: Also known as Jamaican Pepper, Myrtle Pepper, Pimenta, or Pimento, Allspice, despite its name, is not a blend of ‘all spices’ but is actually a single spice. It is the dried, unripe berry of the Pimenta Dioica tree native to Central and South America as well as the Caribbean Islands. Allspice has a unique flavor which many describe as a combination of cinnamon, nutmeg, cloves, star anise, and black pepper which is why it is known as ‘Allspice’. Both whole and ground Allspice is highly fragrant and adds a warming, slightly sweet flavor to baked goods as well as both savory and sweet dishes..

Suggested Uses:

• A key ingredient in Jamaican Jerk, Pumpkin Pie Spice, Gingerbread, Mexican Mole, the brine for Corned Beef, and many other pickling brines. A warm, versatile spice that adds depth and complexity to all types of dishes…
• Use whole Allspice berries in teas, mulled wine or cider, pickling brines, or to infuse sauces, stews, broths, braises or marinades
• Ground Allspice can be added to dry rubs, marinades, sauces, soups, stews, cakes, cookies, pies, and other baked goods
• Add it to chili con carne, meatloaf, meatballs
• Add a bit to your pizza or spaghetti sauce
• Add some to sausage meat/filling
• Add it to melted chocolate or caramel for an ice cream topping or the base for a flan
• Sprinkle it over fruit salad
• Use to add a warming flavor to jams, jellies, and marmalades