Woodsy and fragrant, our Ground Allspice has a deep, almost cinnamon-sweet fragrance that’s prickly with hints of pepper and kept aloft by a cloud of light lemon-ginger. Allspice is not a spice blend but rather, the dried, unripe berries of the Pimenta dioica tree. The taste is pungent and a bit numbing; allspice contains approximately 3% volatile oil by weight, composed mainly of eugenol, which is a mild anesthetic. With so much surface area exposed thanks to grinding, the oils leap forward at the first opportunity. The numbing sensation lingers while the pungency fades to bittersweet pepper. We grind our Ground Allspice in our facility in small batches, to make sure we can provide our customers with the freshest and most flavorful product possible.
Allspice is the only spice that is grown exclusively in the Western Hemisphere. Like chile peppers, it is native to Mexico and Central America; unlike chile peppers, it does not transplant easily. Numerous attempts were made by various European empires to grow allspice trees in eastern spice-growing regions, like Indonesia or India, but the trees never took. Intriguing at first to Europe as a New World crop, allspice was soon a footnote to colonialism, left by the wayside in favor of other New World crops like sugar and coffee. In England, however, allspice never fell out of favor. A steady import to the British Isles starting in 1737, they adopted allspice so completely that it was known for many years as the “English Spice”.
Tips From Our Kitchen
Ground Allspice is a standard ingredient in Mexico’s signature mole sauces, and is also found in the Mexican stew birria. Use with cinnamon and cloves to make a classic Greek-style meat pasta sauce. Mix with ground beef for fragrant Swedish meatballs. Use in the coating for cubed lamb or chicken to make an alluring tagine. Blend with caramelized onions for a sweet onion jam, or toss over cubed butternut squash and roast. Rub on chicken wings and bake or air-fry. Stir into the custard for pumpkin pie or add to carrot cakes and muffins. Blend with sugar to make a succulent filling for apple pie. It is an indispensable ingredient for gingerbread. Ground Allspice Allspice is a potent spice so use sparingly at first, until you know how much you want in a dish. We also have whole Allspice Berries available.
Depending on the time of year and on availability Our Ground Allspice Berries maybe be cultivated in Guatemala, Honduras, or Mexico.
This product is certified kosher.
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Serving Size1 tsp
Amount Per Serving
% Daily Value*