Allspice, available as whole berries or ground, is a sweet spice of Caribbean origin with
a flavor suggesting a blend of cinnamon, cloves, and nutmeg. The berries can be crushed to
release more of their flavor.
Flavor: smooth taste with hints of cloves and cinnamon. Allspice can be substituted for
How to use:
•.Since it is grown in Jamaica it is used in Jamaican soups, stews, and curries. Used
in Jamaican jerk seasoning and barbecue blends
•Allspice pairs beautifully with naturally sweet vegetables like squash, pumpkin,
beets and carrots. Try adding allspice to your favorite pumpkin pie recipe.
•Used in meats. Add allspice to ground beef for a new twist on classic hamburgers.
•Add whole allspice berries to your pepper grinder for a hot new twist.
•Add allspice to your desserts and cookie recipe.
•Use whole allspice berries to flavor beef, lamb, pork or chicken marinades. Used in
gravies and sauces. Add a dash to red or white pasta sauce.
•Add to black tea to spice it up
•Use in pickling spice
Hint: It is not a blend of "all spices," but it tastes like one and is
therefore named Allspice. It also looks like black pepper. Our organic spices are pure, all natural spices and seasonings and fair trade spices. Our dedication to sustainable sourcing insures you get ethical clean spices.
Using our in-house kitchen we make all our blends in Minneapolis. We grind the spices that need to be ground, roast the ones that need to be roasted and keep some spices whole that are traditionally whole in ethnic blends. Did you know that cultures did not grind all their spices and most cultures will use both whole and ground spices in their blends?
This ensures that you get the best flavor, color, aroma, and taste.
We're committed to providing pure organic seasonings that taste great and promote a healthy planet. We're proud to offer the largest selection of organic ethnic spices and spice blends available.
Botanical Name: Pimentadioica
Traditional herb use: Allspice was principally an aromatic stimulant and carminative, good
for flatulence and indigestion.