Organic Allspice Whole
The name for allspice is thought to come from England in the early 17th century where it was considered a combination of cinnamon, nutmeg, and clove. Despite its name, it is actually an individual spice (herb) that is commonly grown in Jamaica and also in Indonesia, hence also know as Jamaican allspice and allspice berries.
What is allspice used for? Allspice is a great example of a spice versatile enough to be used in meat preparation, pickling, drinks, and dessert.
A pickling blend is one of the classic uses for whole allspice. Next time you want to quickly pickle carrots for a salad or wrap, add 2 grated carrots to a pot with enough apple cider vinegar to cover the carrots. Add 1 teaspoon whole allspice, 1 teaspoon whole cloves, and 1 bay leaf. Let simmer for 10 minutes then strain and add carrots to any salad or wrap.
When whole, allspice looks like a peppercorn and is picked when green and aged in the sun.
Allspice is thought to have anti-microbial and anti-inflammatory effects.
*Images are representations only, and may not be a direct reflection of the shipped product
Unless otherwise indicated, products are sold by weight and not by volume. Some products may appear "less full" due to a variety of factors such as the density of the spice, contents settling during shipment, etc.
Our inner safety seals are pressure sealed and it is normal when twisting off the cap that the seal may come off, come loose, and/or tear - so long as none of the contents spill out, the product is safe to consume.