Fruity Warmth ~ Allspice is not a blend of different spices (as one would expect from the name) ~ it’s the dried, unripe berry of the allspice tree ~ a small evergreen tree native to the central American tropics. The berries are harvested while green, then dried until deep brown. Their aroma recalls Cinnamon, Clove, Nutmeg, and Black Pepper at once, with warm sweetness, woody depth, and a soft peppery finish. The whole berries need to be ground before cooking to release their full intensity or simmered in a dish and removed before serving.
Allspice is native to the Caribbean, southern Mexico and Central America. When the Spanish arrived in the new world, they mistook allspice berries for peppercorns due to their appearance and peppery aroma, even calling it Pimenta (Pepper) when they first came across it. These encounters helped spread Allspice’s acclaim worldwide.
In the Victorian era, young Allspice trees were heavily cut for fashionable walking sticks and umbrella handles. The trade pushed the tree toward serious decline, leading Jamaica to restrict sapling exports in 1882. The tree population has since increased but it is still recovering.
Whole berries infuse slowly into liquids, it’s best to simmer them in soups, stews, braises, pickling brines, stocks, sauces, and mulled drinks. Remove them from the dish before serving.
For an extra fresh spice in baking, jerk seasoning, spice rubs, and dishes needing even distribution, grind the berries to powder using a spice/coffee grinder or mortar and pestle.
Allspice is native to the Caribbean, southern Mexico and Central America. When the Spanish arrived in the new world, they mistook allspice berries for peppercorns due to their appearance and peppery aroma, even calling it Pimenta (Pepper) when they first came across it. These encounters helped spread Allspice’s acclaim worldwide.
In the Victorian era, young Allspice trees were heavily cut for fashionable walking sticks and umbrella handles. The trade pushed the tree toward serious decline, leading Jamaica to restrict sapling exports in 1882. The tree population has since increased but it is still recovering.
Whole berries infuse slowly into liquids, it’s best to simmer them in soups, stews, braises, pickling brines, stocks, sauces, and mulled drinks. Remove them from the dish before serving.
For an extra fresh spice in baking, jerk seasoning, spice rubs, and dishes needing even distribution, grind the berries to powder using a spice/coffee grinder or mortar and pestle.
