Allspice - new spice (Jamaican pepper) whole

SHORT DESCRIPTION
Allspice consists of dried, brownish-grey berries (5-7 millimeters in size) and is also known by many other names: allspice, peppercorns, new spice, English spice, or Jamaican pepper. Allspice can be described as a typical curry spice.

USE
Allspice seasoning is also used for pickling cucumbers, gherkins, mixed pickles, for seasoning roast pork, beef, and lamb, for dark ragouts, all cabbage stews, meat broths, fish soups, and for cooking fish stock. Ground allspice is also used in Christmas baking, plum cake, and plum compote. Allspice powder is also used to season minced meat dishes, meatloaf and liver dumplings, thick soups, and dark sauces.

GOOD TO KNOW
Allspice berries add a rounded flavor to meat marinades (sauerbraten, game) and fish marinades. Allspice seasoning is also used for pickling cucumbers, gherkins, and mixed pickles; for seasoning roast pork, beef, and lamb; for dark ragouts, all kinds of cabbage stews, meat broths, fish soups, and for cooking fish stock. Ground allspice is also a staple in Christmas baking, plum cake, and plum compote.

TASTE
This all-purpose spice tastes and smells a little like pepper, cloves, nutmeg, and cinnamon. Allspice berries give meat marinades (for sauerbraten, game) and fish marinades their well-rounded flavor.

PRODUCTION
The allspice tree originates from Central America and the West Indies, where it is still predominantly cultivated today. The best allspice is said to come from Jamaica, which supplies around two-thirds of the world's needs.