Allspice, Whole
Fresh Harvest
1 lb.
Fresh Harvest
1 lb.
Allspice is the dried brown berry of the tropical Pimenta dioica tree, a clove relative native to the West Indies and Central America. It got its name in the 17th century, when allspice berries were first imported to Europe, since it’s said to taste like a combination of clove, cinnamon, and nutmeg. Allspice berries are harvested when green (unripe) and briefly fermented, then sun dried (or machine dried), during which they turn a reddish-brown.
Originating in Jamaica, allspice is used often in Caribbean cooking and is a main ingredient in Jamaican Jerk Seasoning.
Recipe Ideas Featuring Allspice
Brines for pickled fish (such as herring) and vegetables, often alongside whole cloves, mustard seed, black peppercorns, bay leaves, or other aromatics.
Mincemeat pie filling is typically made with dried fruit seasoned with allspice, cinnamon, ginger, nutmeg, and cloves.
Jamaican jerk seasoning, rubbed on chicken and all manner of other meats (and vegetables!), is typically made from a blend of allspice, nutmeg, black pepper, thyme, cayenne pepper, paprika, sugar, salt, garlic, and ginger.
pumpkin desserts such as pumpkin pie, bread, cake, or muffins.
Warming winter beverages such as mulled wine and spiced apple cider is a great use for whole allspice berries.
Apple pie is often seasoned with a combination of allspice and cinnamon. Find our apple pie recipe here.
Swedish meatballs are typically made with ground beef and pork, breadcrumbs, black pepper, allspice, ginger, nutmeg, and cloves.
