All Spice – More than meets the eye(s)

As the name suggests, All Spice combines the flavours and aromas of all your favourite spices - Clove, Cinnamon, Nutmeg and Black Pepper. Originally a native spice of Jamaica, hence known also as Jamaican Spice, it is widely used in Caribbean, Middle Eastern and European cuisines. It is incredibly versatile and finds its way in both sweet and savoury dishes in addition to beverages like teas, mulled wines and spiced ciders.
Coming from the lesser-known hideaways of villages in the Kerala and Karnataka belts, ours is one of the few varieties grown outside of Jamaica and is widely accepted as being flavourful and wholesome. Allspice berries are harvested whilst they are still green and sun dried giving the berries a slight reddish brown colour. The dried fruits resemble black peppercorn but are slightly larger and have a smooth surface.

Give me some ideas where I can use it –
• Salads
• Teas
• Meats and curries
• Sambhar
• Lentils and Soups
• Desserts

Did you know –

The leaves and wood of AllSpice is also used for creating that much cherished woody and smokey flavour in meats.

Allspice is an evergreen shrub and can grow up to several meters in height. Its leaves are similar to bay leaves in texture but smell and taste similar, even stronger, to the All Spice Seeds. To us, the aroma of the leaves is a mystical, intoxicating blend, one we cannot help but take in again and again. Locals add fresh leaves in crushed form in their lentils, soups, curries and other local delicacies.

Packed and marketed by: Flavour & Hues
B-1 Ext./A-39, Mohan Cooperative Industrial Estate, Mathura Road, New Delhi - 110044