allspice plant seeds Organic Whole Allspice — OnlineOrganics

allspice plant seeds Organic Whole Allspice — OnlineOrganicsOur organic whole allspice is made from the dried berries of "Pimenta dioica", which is a member of the myrtle family. The flavor of allspice brings to mind cinnamon, cloves, nutmeg, and pepper. Allspice is used in Caribbean, Middle Eastern, and Latin American cuisines, among others. The versatile seasoning can be used to flavor desserts, side dishes, main courses, and beverages, including mulled wine and hot cider. The name "Allspice" might suggest

Our organic whole allspice is made from the dried berries of "Pimenta dioica", which is a member of the myrtle family. The flavor of allspice brings to mind cinnamon, cloves, nutmeg, and pepper. Allspice is used in Caribbean, Middle Eastern, and Latin American cuisines, among others. The versatile seasoning can be used to flavor desserts, side dishes, main courses, and beverages, including mulled wine and hot cider.

The name "Allspice" might suggest it is a blend of spices, but allspice is a single spice made from dried berries of the allspice tree which look like peppercorns. The allspice tree is native to Jamaica, and it is also known as Jamaica pepper and new spice. It was documented by Christopher Columbus during his second voyage to the New World and named by Dr. Diego Chanca. The Europeans thought it combined the flavors of several spices and they introduced it into European and Mediterranean cuisines.

Cooks around the world use allspice in both sweet and savory recipes, like Jamaican jerk seasoning, Middle Eastern baharat, Swedish pickled herring, Mexican mole, Portuguese beef stew, and corned beef. You'll also notice traces of its characteristic complexity in aromatic liqueurs like Chartreuse and Bénédictine.

Whole berries are most often used when a liquid is present. They'll infuse brines, stock, warm drinks, gravy, soups, simple syrups, stews, and sauces. Ground allspice is ideal for baking. Add it straight to cookie doughs and cake batters and wherever else the spice will be directly consumed, like marinades, spice rubs, and meatball mixtures. Either way, adding allspice at the beginning of the cooking process maximizes its flavor release. Allspice almost always benefits from the application of heat (Ex: cooked in a custard rather than sprinkled on top of a pie).