Allspice is a flavor central to Caribbean cooking. Many people believe it smells and tastes like a mixture of cloves, cinnamon, ginger, and nutmeg. However, Allspice comes from dried unripened berries from the evergreen tree Pimenta dioica, native to Southern Mexico and South America. In fact, Allspice is the only spice that is grown exclusively in the Western Hemisphere. Our Organic Allspice comes from Jamaica where the climate and soil are best suited to producing the aromatic berries and where it has been used for curing meats (Jerk) for centuries. Like most spices, Allspice has a slight antibacterial component.
Suggestions: Simply grind this Organic Allspice into a fresh potent powder or use whole. Allspice is used in seasonings, sauces, gravies, roasts, stews, hams, and sausages. Works well in many desserts, such as cakes, pies, tarts, and cookies. Use on game like our Rabbits.
More About Allspice
Allspice was used by the Mayans as an embalming agent and by other South American Indians to flavor chocolate. The Arawak Indians in Jamaica used Allspice to help cure and preserve meats – the cured meat was known as ‘boucan.’ The spice was imported to Europe soon after the discovery of the new world. Europeans who learned to cure meat this way became known as ‘boucaniers,’ which ultimately became buccaneers. By the mid 1700s, it became popular in England where it was known simply as ‘English Spice.’