Description
Allspice tastes like clove, cinnamon, and nutmeg at once, which is how it got the name. But it's a single thing: the dried unripe berry of a Caribbean tree, hard as a peppercorn and sharpest when you crack or grind it just before use.
Americans mostly file it under baking, and it does more than that. Allspice is the backbone of Jamaican jerk, a fixture in pickling brine and corned beef, and common through Levantine meat cooking. Ours grows in Honduras – allspice is the one major spice still grown almost entirely in the Americas.
Ingredients
Whole allspice berries.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
