Whole Allspice

Whole allspice – aromatic pepper-clove from Guatemala

Made and packed in Klingenberg am Main. Whole allspice, also known as pepper-clove (pimento), from Guatemala. A sweetish-warm aroma with notes of cinnamon, clove, nutmeg and pepper in a single berry.

How to use

Seasons braised roast, sauerbraten, game, marinades and ham cures. A classic for gingerbread, speculoos, pudding and fruit cake. An accent for aubergine, pumpkin, root vegetables and cabbage dishes.

Important: store whole berries dry and dark, and grind them in the mortar only just before use, so the aroma stays at its most intense.

At a glance

• Whole allspice from Guatemala
• A sweetish-warm aroma in a single berry
• Workshop quality from Klingenberg am Main
• Versatile for braises, baked goods and marinades

Goes well with

Complement allspice with our juniper berries for sauerbraten and our bay leaves for a braising base.

Frequently Asked Questions

Why is allspice also called pepper-clove?
Because a single allspice berry tastes of clove, cinnamon, nutmeg and pepper, as if you had four spices in one.

Use whole or ground?
Whole for braises, sauerbraten and pickling. Ground for pastries and pudding, freshly ground in the mortar is more intense.

Where does allspice come from?
Mainly from Central America, classically Jamaica and Guatemala.

How do I best store allspice?
Keep whole berries dry, dark and sealed, and grind them only just before use.