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Allspice, also known popularly as Jamaican pepper or pimento, is one of the widely used spices in cuisines. This spice corn is a dried “unripe” fruit obtained from an evergreen tropical shrub  that tastes like a combination of cinnamon, cloves and nutmeg.

SKU: WS-Allspice Categories: ,


Species: Pimenta dioica

Other names: Jamaica pepper, myrtle pepper, pimenta

Appearance: The berries, when dried, are brown and resemble peppercorns.

Typically used: Whole

Origin: Allspice is the dried unripe berries of the pimento tree, an evergreen shrub native to 
Central America. Today, the spice is cultivated all around the world, in warm climates.

Flavor: The complex flavor of allspice gives the spice it's name since it is considered to combine 
the flavors of cinnamon, nutmeg, and cloves. It pairs well with other warming spices such as cardamom
and is balanced well with sweet, salty and umami flavors.

Aroma: Sweet, spicy, warm

Culinary uses: For the most aromatic and intense flavor, the whole allspice berries are best ground 
immediately before use. Allspice is a staple in Caribbean food and is central in the Caribbean jerk 
seasoning. In the United States, you will mainly find allspice in dessert recipes, while in the 
Middle East, allspice is highlighted in savory meat dishes. Allspice is also a common ingredient in 
sausages. In Indian cuisine, the spice is paired with beef and lamb.

1. Beef or Pork Curry in Tamarind Sauce

  • 2 lbs pork or beef, cut into chunks
  • 1 TBSP cumin ground
  • 1 tsp allspice ground
  • 2 tsp paprika
  • 1/2 tsp cayenne
  • 1 tsp Himalayan pink salt
  • 1 tsp peppercorns, black ground
  • 2 TBSP Ghee
  • 2 red onions
  • 3 bell peppers
  • 3 tomatoes large
  • 6 cloves garlic
  • 1 bunch cilantro
  • 8 TBSP tamarind paste
  • 12 oz beer
  • 1 TBSP jaggery (grated)
  1. Season the pork or beef with the cumin, allspice, paprika, cayenne, salt, and pepper.
  2. In a food processor, pulse the onions, bell peppers, tomatoes, garlic, and half the cilantro, 
    along with the tamarind paste.
  3. Melt the ghee in a large heavy-bottomed pan on medium high heat. Add the meat in one layer and 
    brown on one side, then flip and brown the other side.
  4. Add the aromatic vegetable and tamarind puree, grated jaggery, and beer. Then bring to a simmer.
  5. Cover and simmer on low for about 1.5 to 2 hours, or until the meat is tender and the sauce has 
  6. Garnish with remaining cilantro and serve over rice with fried ripe plantains, yuca, avocado 
    slices, and red pickled onions.

Additional information

Weight 0.5 kg

100g, 200g, 500g, 50g

1 review for ALL SPICE

  1. sabareesh

    pure product

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