Jamaican allspice is fantastic because it has very rich flavors of the 4-spice blend and can therefore be easily used in pastry. It is also spicy and therefore gives a kick to meats and savory dishes, like a spicy spice broth! Aromas of roasted almonds and soft fruits stand out from the spiced berries. Perfect with:
- Pan-fried foie gras.
- Rabbit terrine.
- Bitter chocolate sauce
- Beef stew with carrots.
- Chocolate mint desserts.
Be careful not to overheat the chocolate as this can cause it to become bitter.
Jamaican allspice berries are the dried fruits of Pimenta dioica, a tree that can reach 30 meters high. This tree is native to Mexico and the islands of Cuba, Haiti, and Jamaica, and belongs to the botanical family Myrtaceae like Eucalyptus or Manuka. It is not uncommon to hear the name “Jamaican pepper” to designate these berries. However, since Pimenta dioica is not part of the botanical genus Capsicum, it is inaccurate to call it pepper. That is why at Terre Exotique, we have preferred the designation “Jamaican berry.” Also called Myrtle pepper, over the centuries, this tree and its fruits, Jamaican allspice berries, have been introduced and cultivated in Barbados, Honduras, Guatemala, and Brazil. Over the centuries, the vernacular name “Jamaican berry” (or Jamaican pepper) has become a way to designate this spice, even though its production is no longer reserved for Jamaica. In the months of June to August, the tree is in bloom and sports beautiful white flowers that will gradually turn into small berries that will become red once mature. Jamaican allspice berries are first handpicked before they are ripe, then dried in the sun to become brown.
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