Pimento AllSpice Ground 50g
A Symphony of Warm Spices in One Pinch
Despite its name, Allspice is a single spice that tastes like a harmonious blend of the world's most beloved warming flavours: the sweet warmth of cinnamon, the nutty depth of nutmeg, and the pungent kick of cloves. Our ground allspice is made from dried pimento berries, carefully milled to a fine powder to release its intensely aromatic and complex character.
This is the ultimate convenience for adding deep, warming notes to both sweet and savoury dishes, making it a cornerstone of Caribbean, Middle Eastern, and classic baking cuisines.
Why Choose Our Ground Allspice?
Complex, Warm Flavour: Delivers a rich, sweet, and peppery taste that eliminates the need to measure multiple individual spices.
Baking Essential: The defining warmth in pumpkin pie, gingerbread, spiced cakes, and fruit desserts.
Global Spice Staple: A key ingredient in Jamaican jerk seasoning, Middle Eastern baharat, and Swedish meatballs.
100% Pure & Natural: Contains nothing but pure, ground allspice berries. No additives, fillers, or anti-caking agents.
Culinary Inspiration: How to Use Ground Allspice
A little of this warm spice transforms a dish:
Iconic Baking: The secret behind the flavour of pumpkin pie, Christmas cakes, and spiced biscuits.
Jerk Seasoning: The non-negotiable base for authentic Jamaican jerk chicken and pork rubs.
Stews & Braises: Adds warmth to beef stew, lamb tagines, and braised red cabbage.
Mulled Wine & Cider: A essential spice for warm winter drinks, along with cinnamon and cloves.
Poached Fruits: Adds a warm, spiced note to poached pears and apples.
How to Use: Add during cooking to allow its warm flavour to mellow and integrate with other ingredients. In baking, mix with other dry ingredients for even distribution.
Storage: Keep in an airtight container in a cool, dark, and dry place to protect its potent aroma and flavour.
Ingredients: 100% Ground Allspice.
Information
Pimento AllSpice Ground Recipe
Jamaican Jerk Chicken
*(Serves 4-6)*
Ingredients:
For the Jerk Marinade:
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2-3 Scotch bonnet peppers (habaneros work too)
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6 green onions, chopped
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4 garlic cloves
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1 small onion, chopped
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1 tbsp fresh thyme leaves (or 1 tsp dried)
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2 tbsp ground allspice (pimento) or 1 tbsp whole allspice berries, toasted & ground
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1 tbsp brown sugar
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1 tsp ground cinnamon
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1 tsp ground nutmeg
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1 tsp black pepper
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1 tsp salt
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½ cup soy sauce
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¼ cup vinegar (white or apple cider)
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2 tbsp olive oil
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Juice of 1 lime
For the Chicken:
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3-4 lbs chicken (legs, thighs, or whole spatchcocked)
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Pimento wood (ideal for grilling) or charcoal + soaked allspice berries for smoke
Instructions:
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Make the marinade:
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Blend all marinade ingredients into a smooth paste (wear gloves for Scotch bonnets!).
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Reserve ¼ cup for basting.
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Marinate the chicken:
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Coat chicken thoroughly with marinade. Refrigerate overnight (minimum 4 hours).
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Grill or roast:
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Grill method: Cook over medium-low heat on pimento wood or charcoal (add soaked allspice berries for smoke) for 45-60 mins, turning and basting often.
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Oven method: Bake at 375°F (190°C) for 50-60 mins, then broil to char.
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Serve with:
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Jamaican rice and peas
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Fried plantains
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Mango salsa
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Why Allspice (Pimento) is Key:
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Jerk seasoning’s soul: Allspice provides the warm, clove-like depth that defines jerk flavor.
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Native to Jamaica: Pimento trees grow wild on the island, making it central to traditional jerk.
Other Top Uses for Allspice:
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Pimento Dram Liqueur (Jamaican spiced rum).
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Middle Eastern stews (like kibbeh or lamb tagines).
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Pickling spice blends (for corned beef or cucumbers).
Reviews
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