Allspice Ground

In 1492, Christopher Columbus sailed to the Americas in search of black peppercorns and found this Pimenta of the Myrtle botanical family instead. Unripe berries of a tropical evergreen tree are dried and cured. When ground, the aroma and flavor is a like a combination of nutmeg, cinnamon and cloves. It contains a molecule called eugenol which is also found in basil and therefore complements tomatoes in the same way. Allspice is added to many tomato based barBQ seasonings and pasta sauces. If you have a pepper-grinder, consider adding a few berries to your peppercorns next time you refill it for an interesting twist. Known for it’s preservative properties and as a digestive aid, this spice works well in both sweet and savory dishes.

70g

Suggested use: It is used in sweets, pickles, stewed fruit, and in Jamaican Jerk Rub. It is also found in Middle Eastern cooking and sausage making.