Allspice - How To Use

(Also Known as Jamaican Pepper, Clove Pepper or Pimento)

Profile

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. 

Health Profile

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.

Interesting Facts

• 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.