Allspice, Whole

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

For a flavorful peppercorn mixture for your peppermill, add whole allspice berries in equal proportions to green, black, and white peppercorns.  To further intensify the flavor and aroma of whole allspice berries, place them on a cookie sheet and roast in a 350-degree oven until they begin to smell, about 10 minutes.  6 whole allspice berries = 1/4 to 1/2 tsp ground allspice.

1 oz. & 3.4 oz.