Our Organic Whole Allspice is made from a special variety of berry like fruit that are picked before they ripen and allowed to dry. These little balls, similar looking to peppercorns, have a unique fragrance and spicy-sweetness that is reminiscent of cinnamon, cloves, and nutmeg. In their whole form, this spice is great for adding into soaking liquids such as stocks, broths, or mulling wine –and are a particularly popular addition to jars of pickled veggies. Best of all the whole form preserves the robust flavors of the spice, and if ground immediately prior to use, promise to give an extra punch of spicy-sweet flavor. The spice’s flavor profile is celebrated for its versatility, allowing it to accentuate the savory flavor of meat dishes, as well as enhance the sweetness of your favorite desserts. Like all our stuff, this gluten-free spice has not undergone any irradiation or chemical treatments, ensuring a level of freshness that you’re sure to love.
Believed to have only grown in Jamaica for centuries, this spice was originally introduced to the rest of the world by Christopher Columbus, who had allegedly mistaken the tiny brown balls for peppercorns. After returning from his voyage the spice quickly took hold in 16th century European and Mediterranean cuisines, where it was celebrated for it’s versatile use and ability to replicate the beloved trio of clove, cinnamon, nutmeg. In fact, the spice was so similar in flavor to these known spices that, according to legend, the early English decided that it had to be a mixture… giving it it’s name “All-spice”.
The spice has been traditionally used in different cultures to help aid in a variety of ailments from sore throats to topical infections, and while many of these uses lack significant research, there are several things we do know about the spice’s nutritional properties. The fruit that allspice is made from contains the natural chemical eugenol, which has been associated with easing digestive issues such as stomach cramps, bloating, and nausea. The spice is also high in anti-oxidants, which help control damaging free-radicals in the body. Another interesting trait of allspice, is that incorporating it into foods may also help prevent the growth and spread of foodborne bacteria, according to a 2009 study in the “Journal of Food and Science”
Using at Home
This product can either be used in its whole form, or ground into a powder prior to usage. If you’re going to grind it yourself, purchasing in the whole form ensures that the flavors and aromas are preserved, giving a more robust layer of profile to your final dish. However, even if you don’t choose to grind the berries, there are all sorts of creative ways to take advantage of the spicy-sweetness and nostril-widening fragrance of the whole spice. Some popular options are adding in a few spoonfuls to your next batch of pickled veggies, combing with red wine and other mulling spices, boiling with veggie or meat stocks, or even tossing into your next pot of rice (remove before eating). If you’re looking for a deliciously creative use for these unique berries, try adding in spoonful to your next batch of cold-brewed coffee or tea. Simply mix whole allspice pods with ground coffee or tea and your desired amount of water, place in the refrigerator, leave overnight, strain out the grounds/leaves/allspice, and enjoy!