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Bulk Allspice – Whole
All aboard the flavor train with Source86 Whole Allspice! Picked from the Pimenta dioica plant, the Allspice berry (also known as the Jamaican pepper!) is said to have the flavor of cinnamon, nutmeg and cloves packed into one spice!
It might be just one spice, but you can use it in so many ways, and then some!
– Use it in homemade pickle brines to pickle different vegetables, meats and seafood.
– Explore the world of Jamaican cooking and use whole allspice to make jerk chicken, jerk baby back ribs or beef and vegetable pies.
– Add the taste of the fall season by adding allspice to pumpkin pie, muffins and other baked goods.
– Make your warm drinks taste homey and cozy by adding it to your teas, spiced apple cider and mulled wine!
Available in bulk quantities, discover different flavors in sweet and savory cooking with Whole Allspice!
Want to get your hands on this awesome ingredient? Just click our Contact for Quote button and let’s talk about Allspice! Source86 is your number one supplier for premium bulk raw ingredients. From sourcing to importing, our global team of trusty sourcerers is committed to getting you only the best ingredients in the market!
If what you need is a Retail-Ready Spices solution, this is for you!
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Product Data
| Scientific Name | Pimenta dioica |
|---|---|
| Origin Countries | Jamaica, Guatemala, Honduras. |
| Product Use | Sauces and gravies, marinades and rubs, pickling and brining |
Production & Sourcing
Harvesting: The allspice berries are harvested from the allspice tree when they are fully ripe. The berries are small, round, and green when picked.
Drying: After harvesting, the berries are spread out in the sun or placed in drying facilities to remove the moisture. Drying helps preserve the berries and concentrates their flavors.
Curing: Once the berries are dried, they undergo a curing process. This step is crucial in developing the berries’ characteristic flavor and aroma. This fermentation process enhances the aromatic compounds and essential oils present in the berries.
Applications
- Spice Blends
- Marinades and Rubs
- Bakery
- Confectionary – Hard
- Confectionary – Soft
- Pickling and Brining
- Sauces and Gravies
- Sauces and Chacuterie
- Flavoring Extract
- Ready-To-Eat Meals
- Trail Mixes and Snack Mixes
- Snacks – Savory
- Private Label
Functionality
- Anti-inflammatory
- Flavor Enhancer
- Heat and Spice
- Preservatives
- Nutrient Retention
Benefits
Whole allspice has a distinctive flavor profile that combines the tastes of cinnamon, nutmeg, and cloves with hints of pepper and juniper! Its name “allspice” originates from the belief that it encompasses the flavors of several spices in one.
The flavor is warm, sweet, and slightly pungent, with aromatic undertones. It adds depth and complexity to dishes and can be used in both sweet and savory recipes.
Whole allspice is relatively hard and compact. The spice is in its dried berry form, which resembles small, dark-brown balls. The texture is similar to that of other dried whole spices like peppercorns, but allspice berries are slightly softer and easier to crush or grind.
Whole allspice berries have a dark brown color. When dried, they take on a rich, deep brown hue, which is characteristic of the spice.
Allspice contains essential oils, antioxidants, and beneficial plant compounds. While it is not consumed in large quantities, it can contribute to a dish’s overall nutritional content. Some of its potential nutritional benefits include aiding digestion, providing anti-inflammatory properties, and containing small amounts of vitamins and minerals like vitamin C, vitamin A, and potassium.
Whole allspice has low moisture content, making it suitable for use in dry rubs, spice blends, and marinades. When ground or crushed, its aromatic oils help bind the flavors of other ingredients, enhancing the overall taste of a dish.
Whole allspice is renowned for its powerful aroma. When crushed or ground, it releases a captivating fragrance that combines the scents of cinnamon, cloves, and nutmeg. This aromatic quality makes it a sought-after spice in many culinary traditions worldwide.
Whole allspice strikes a delicate balance between sweet and spicy flavors, making it a versatile ingredient in cooking. Its complex taste allows it to complement and enhance the flavors of various ingredients, contributing to a well-rounded and harmonious dish.
Whole allspice provides a contrasting flavor in dishes, both sweet and savory. Its warm and spicy notes stand out against other ingredients, adding a unique twist and depth to recipes.
Whole allspice is native to the Caribbean and Central America, with Jamaica being a significant producer. It has been an essential ingredient in traditional Caribbean and Latin American cuisines for centuries. It plays a fundamental role in many signature dishes, such as jerk seasoning and various spice blends. Over time, allspice has also found its way into other culinary traditions around the world, making it a globally appreciated spice!
Whole allspice is generally safe for consumption in small amounts. However, like any spice, it may trigger allergies in some individuals. Additionally, individuals with certain medical conditions, such as gastroesophageal reflux disease (GERD) or irritable bowel syndrome (IBS), might find that allspice exacerbates their symptoms due to its aromatic oils and spiciness. As with any dietary consideration, it’s always best to consult with a healthcare professional or dietitian if you have specific concerns or dietary restrictions.
Uses in manufacturing
In food manufacturing, whole allspice is used in various ways to impart its unique flavor and aroma to a wide range of products. Here are some common applications of whole allspice in the food manufacturing industry:
Whole allspice berries are a key ingredient in many spice blends, such as garam masala, pickling spice, and Caribbean jerk seasoning. These blends are used to season meats, vegetables, rice, and other dishes, providing a distinctive and complex flavor.
Whole allspice is used in marinades and brines for meats like poultry, pork, and beef. The berries infuse the liquid with their aromatic oils, enhancing the flavor of the meat during the marinating process.
Whole allspice berries are added to pickling solutions for various vegetables, fruits, and condiments. They contribute to the overall flavor and provide a warm, spicy note to the pickled products.
Whole allspice is used in sauces, gravies, and soups to add depth and warmth to the flavors. It is often included in spice bags or sachets to infuse the liquid without leaving whole berries in the final product.
Whole allspice berries are sometimes used in baking recipes, such as spiced cakes, fruit compotes, and mulled wine, to infuse the dish with their aromatic flavor.
Whole allspice is a common ingredient in sausage-making, adding a warm and spicy note to sausages, salami, and other cured meats.
Allspice berries may be used to create allspice extract or infusions, which are then used as flavoring agents in various food products like beverages, candies, and desserts.
In the production of pre-packaged or ready-to-eat meals, allspice can be included in seasoning blends or spice mixes to enhance the overall flavor of the dishes.
Allspice may be used as a seasoning for snack foods like trail mixes, flavored nuts, and popcorn to create unique and flavorful snacks.
Whole allspice berries can be used to flavor candies and confectionery products, providing a warm and aromatic touch to the sweets.
Main producing countries and Harvest time
The main producers of whole allspice are countries in the Caribbean and Central America, mainly Jamaica, Guatemala and Honduras.
The harvest season for allspice typically depends on the specific region and local climate. In general, the allspice tree (Pimenta dioica) produces berries throughout the year, but the peak harvest season often falls between the months of July and September.