Allspice, also known as Jamaica pepper, Myrtle Pepper, Pimenta, or Pimento, is the dried unripe berry of Pimenta Dioica, a midcanopy tree native to the Greater Antilles, southern Mexico and Guatemala. The name allspice was coined as early as 1621 by the English, who valued it as a spice that combined the flavors of cinnamon, nutmeg, and clove.

The fruits are picked when green and unripe, and are traditionally dried in the sun.

Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Jamaican jerk seasoning, and traditionally its wood was used to smoke jerk in Jamaica.

Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavor a variety of stews and meat dishes. In Arab cuisine many main dishes use allspice as the only spice.

In the United States, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor.

Harvest Time: June - July

Grades: Mixed sizes and colors. Bottle ready. Size and color sort possible. Whole or fine ground. Unwashed, signle wash and double wash grades. Conventional and Organic.

Production: Harvested from cultivated vines in Central Vietnam, then fermented to remove outer skin revealing white inner core. Optically sorted.

Certificate of Analysis: Aerobic Plate Count, Coliforms, E.Coli, Mold, Yeast, Salmonella, heavy metals.

Water activity <0.80

Molds <0.01%

Foreign Matter <0.01%

• Single Origin / Farmer Direct

• Best aroma and flavor

• Sourced from the origin of this spice

• Custom sorting possible

This product is available in small volumes (40 lb MOQ), pallet or container orders. For pallet or container orders, please plan for pre-harvest orders.

Orders less than 1,000 lbs. ship in three days.

Payment terms are Net-30 for established customers.