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The dried berry of an evergreen tree indigenous to Central America and the Caribbean. It was traditionally harvested by young men with climbing skills.

Allspice was named by early European visitors because the warm flavour seemed to combine the flavours of cumin, cloves and nutmeg.

It is used in Caribbean regional cooking, as an ingredient in pickling vinegar and as an essential ingredient in the mix of spices for mulling wine and ale.

Available in:
Green Cuisine Herbs & Spices in Boxes (refill packs) (50g)
Green Cuisine Herbs & Spices in Jars (65g)
Heath and Heather Bag Range (18g)

Recipes:
Mulled Wine (Gluwein)
Barley and Lentil Stew
Pot Roast Beef