Allspice, Ground

Description

Allspice (Pimenta dioica) was encountered by Christopher Columbus on the island of Jamaica during his second voyage to the New World, and named by Dr. Diego Álvarez Chanca. It was introduced into European and Mediterranean cuisines in the 16th century. It continued to be grown primarily in Jamaica, though a few other Central American countries produced allspice in comparatively small quantities.  Allspice, also called Jamaica pepper, kurundu, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit (“berries”) of Pimenta dioica , a mid-canopy tree native to the Greater Antilles, southern Mexico and Central America, now cultivated in many warm parts of the world.  The fruit is picked when it is green and unripe and dried in the sun. When dry, the fruits are brown and resemble large brown peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.  Perfect Flavor Partners include: black pepper, bourbon, cardamom, cinnamon, cloves, coriander, cumin, fennel seed, ginger, nutmeg, orange and vanilla

Allspice is used in Caribbean jerk seasoning, in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders.  Allspice is also indispensable in Middle Eastern cuisine.  In America, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes.

1.2 oz. & 3.5 oz.