Allspice
Allspice is the dried berry of the allspice tree and has a warm, sweet flavour similar to combined cinnamon, nutmeg and cloves - hence the British name 'allspice'. It works particularly well in cakes and puddings and used whole provides a sweet note to mulled wine or pickles. It also works well in spice blends in Indian dishes.
When ground with a pestle and mortar it compliments tomato very well due to the presence of the volatile oil eugenol which is also found in basil and bay leaf.
Stored correctly in Kitchen Herbarry packaging whole allspice berries will keep their quality of flavour for up to four years.
Its similarity in appearance to peppercorns led the Spanish to call the berries 'pimenta' (pepper), hence the alternative names pimento, Jamaican pepper and clove pepper.
Fun fact: If you hold a dried allspice berry up to your ear and shake it you will hear the seeds rattling around inside.
Allergens
This product is packed in an environment which also handles nuts, peanuts, sesame seeds, gluten, soya, mustard, milk, sulphered fruits and celery
Ingredients
Whole dried allspice berries
Country Of Origin
Mexico
Nutritional Information (per 100g)
| Energy (Kj) | 1101 |
| Energy (Kcal) | 263 |
| Fat | 8.7g |
| of which saturates | 2.5g |
| Carbohydrates | 72.1g |
| of which sugars | 0g |
| Fibre | 21.6g |
| Protein | 6.1g |
| Salt | 0.19g |
Storage Tips
The Kitchen Herbarry packaging is designed to keep your Allspice in top condition for up to 4 years by keeping out moisture, air and light.
To ensure maximum life of your product please take care to:
- Only open the refill pack when you need to top up your kitchen spice jar.
- Do not pour from the refill pack into your kitchen spice jar since the product can ingress into the seal. It is better to use a spoon or a scoop.
- When resealing the pack, reseal all but a few millimeters, tap the base of the pack on a hard surface and squeeze out excess air before sealing fully.
- Do not open in a moist atmosphere such as a kitchen during or shortly after cooking.