Allspice is the dried berry of a beautiful evergreen tree, and one of the few classic spices indigenous to the new world. Used widely in Caribbean and Mexican cuisines, its characteristic combination of sugar and spice is a key element of jerk chicken, mole sauces and many other dishes.
Our sweet allspice has a characteristic smoky warmth, reminiscent of toasted almonds and baked fruit. Itās a perfect addition to spiced holiday desserts like pumpkin or apple pie; it adds depth and complexity to beverages like cocktails, chai masala or hot chocolate; and it even works well with meat dishes like chili, bolognese or curries.
- Origin: Alta Verapaz, Guatemala
- Processing: Sun-dried
- Ingredients:Ā 100%Ā ground allspice (Pimenta dioica)
- Tasting Notes: Baked Apple ā¢ Toasted Almond ā¢ Smoke
COOKING TIPS
- Add to your masala chai or spiced cider
- Sprinkle intoĀ hamburgers, hearty stews and BBQ sauces
- Add to gingerbread cookies, fruit compotes, and apple or pumpkin pies
- InĀ Glazed Pumpkin Spice CookiesĀ (community recipe)
- Pairs well with: Cinnamon Verum, Pemba Cloves, Stone Nutmeg
SOURCING
We get our sweet, rich allspice in micro-lots from the cloud forests of Alta Verapaz, Guatemala. Our allspice is hand-harvested every October and November and dried. Theyāre grown on small plots in the cloud forests, where the altitude, high humidity and comparatively low temperatures create ideal conditions for beautiful allspice berries.
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United StatesBurlap & Barrel spices are the best I've used, and I've used quite a few. I recommend them highly.
United StatesI havenāt had a chance to use this yet, but the smell is warm and so nostalgic for me. Brings me back to my grandmotherās kitchen and holiday baking.
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