(Also Knownas Jamaican Pepper, Clove Pepper or Pimento)
Warm, peppery and sweet, the distinction of being the only spice grown exclusively in the New World goes to allspice, whose curious name comes from its singular aroma that is simultaneously reminiscent of cloves, nutmeg, cinnamon, and black pepper. Experts say the best-quality allspice still comes from Jamaica, the island nation where Christopher Columbus may have first encountered the spice. Mistaking it as a variety of pepper, it got its Spanish name "Pimento".
Originally used by the Caribbean islands to preserve meat, it is still a major component of Jamaica's famed jerk seasoning and various pickling blends, stews, and curries. Most allspice today goes to the commercial food industry (it is one of the main spices in ketchup); however, it is principally used in dessert making in Western kitchens.
Allspice is full-bodied and versatile and partners with ease with many other spices.
We ground our allspice in small batches to preserve longer quality. To sustain our quality our blends are stored in amber jars to protect from the natural light and protect the taste.
With anti-inflammatory and antiseptic properties, allspice is a popular flavouring agent in medicines. High in magnesium and iron, it makes a great digestive aid. Many of the compounds in allspice are considered potential treatments for alleviating arthritis and nausea too. Research is constantly evolving.
The Mayans were using allspice from 2,000 BC to embalm the dead.
Europeans have a long history with allspice preservation properties, and the Scandinavians still use allspice in the fishing industry today.
In the 19th Century, when Napoleon invaded Russia, the army crushed allspice berries in their boots to protect them from fungal and bacterial infections. Let us hope they were grounded well.
Chief Flavour Compound
Eugenol: (medicinal, woody and warming) colourless dull yellow fragrant oil-based liquid, also found in cloves, nutmeg, cinnamon, basil and bay leaf.
Baharat is the garam masala of the Arabian Peninsula. This blend is the perfect combination of sweet and smoky without any spiciness. An all-purpose exotic blend of heady spices this blend packs a punch, so less is definitely more. Used across the Middle East, with each area having a little twist on the basic blend.
Welcome to Ethiopian indulgence of well balanced and fine flavours.This heavyweight is our take on a kaleidoscope of spicy, sweet and deep flavours.Ethiopian cooking is a fine cuisine that uses sweet and fragrant spices, but the heat of the chilli peppers is difficult to ignore.Even with this abundance, this Ethiopian spice offers a well-balanced and rounded flavour profile.
An enticing French blend stemming from the 17th century and adds distinct depth to popular dishes. The “four” mixed spice blend is made with 100% natural ingredients. All of our blends are hand crafted in the UK. The finest ingredients are sourced so that we don’t compromise on quality.
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