Allspice Berries Ground – 35g

$3.45

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225 In stock

225 in stock

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Weight
35G

Product description

Also known as pimento, the allspice berry imparts flavours reminiscent of cinnamon, nutmeg & cloves with a hint of pepper. Allspice is a single small berry from the Jamaican bayberry tree. It is the dried unripe fruit which has a brown colour, which is ground to produce an easy to use powder. Its heavy sweetness lends allspice a great deal of versatility. It is a key ingredient of Caribbean cuisine. It also contains essential oils with anti-microbial components and health benefits. The Spice People carry these allspice products: allspice whole berries and allspice ground berries.

 

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Flavour Notes:

Allspice Berries, also known as Pimento Spice, are the dried, unripe fruits of the Pimenta Dioica tree that’s native to Central America and the Caribbean. Despite its name, Allspice is not a blend of multiple spices but is a single spice with a taste that’s reminiscent of cinnamon, nutmeg, cloves and pepper in one. The berries are harvested when green and are left to ripen and dry in the sun until they turn a deep reddish-brown colour. The berries can be used whole in slow-cooks and curries or ground in dry rubs, marinades and even sweet dishes like cakes, biscuits and puddings.

Culinary Notes:

A key ingredient in Caribbean and Latin American cuisines, Allspice Berries impart a uniquely varied flavour with a sweetness akin to cinnamon, a subtle spice similar to cloves and nutmeg and a peppery warmth to round it out. This diverse combination makes Allspice one of the most versatile spices in our culinary world and marries perfectly with light meats like chicken, fish and seafood, richer meats like beef, lamb and goat, a range of sweet dishes like custard and fruit cake and even drinks such as mulled wine and spiced warm cider. Used both whole and ground, these Dried Pimento Berries are also a staple ingredient in the world-renowned Jamaican Jerk Seasoning and gives the spice blend its famous fruity-like flavour and warm aroma.

Health Benefits:

Not only does Whole Allspice have a variety of culinary uses, but also harbours a range of impressive health benefits due to its prominent levels of eugenol. Eugenol is an essential oil that helps to alleviate digestive issues, reduce pain and has anti-microbial properties that help fight off nasty disease-causing bacteria. It can also help to improve our bodies’ circulation and is known to have antiseptic and antioxidant benefits for immune defence.

Ingredients:

100% Ground Allspice Berries

country of origin:

Mexico and Jamaica

other names or spelling:

Pimento Jamaica Pepper, Bay Rum Berry, Pimenta dioica, kurundu, myrtle pepper, pimento, newspice, clove pepper, pimento, toute-épice, jamikapfefer, kabab cheene, seetful, pimento de Jamaic, Pimento Berries

How to use

  • Use Allspice Berries whole or ground to add a wonderfully peppery-sweet aroma and flavour to stocks, soups, curries, slow-cooks, pickles and sweet dishes.
  • When using whole, simply add a couple of berries to your dish and taste as you go – a little goes a long way, so it pays off to start small.
  • If using as a powder, grind your whole berries gently in a mortar and pestle or use an electric spice grinder if you have.
  • For a wonderful winter drink, add a couple of whole berries into your mulled wine or cider brew and remove before serving.

The Spice People FAQs

Allspice Berries are usually grown in the Greater Antilles, southern Mexico, and Central America. It is now harvested in many warm countries around the world.

The best alternative for allspice berries is a mixture of ground nutmeg, cinnamon, and cloves in equal parts.

You can use ¼ to ¼ tsp of ground allspice in case you don’t have allspice berries. You can easily substitute around 1/2 teaspoon of ground allspice in a recipe.

Allspice berries can be used in sweet as well as savoury dishes. You can season your soup, meat, vegetables and baked food with it.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.