Badia Allspice Whole, 12 oz

Whole allspice berries are the cornerstone of Jamaican and broader Caribbean cooking — dried fruit of the pimento tree, native to the islands. The name comes from the flavor: clove, cinnamon, nutmeg, and pepper in a single berry. This 12 oz size is built for cooks who go through allspice by the handful — jerk pit operators, escovitch cooks, and anyone running a regular pot of oxtail.

Common Uses

Crush into jerk marinade with Scotch bonnet, scallion, thyme, and soy. Drop whole berries into oxtail stew, brown stew chicken, and curry goat. Simmer in escovitch pickle with vinegar, onion, and carrot for fried fish. Steep in pepperpot, sorrel drink, and Jamaican rum punch. Essential in pickling brines for corned beef and the classic British-Caribbean pickling spice.

Cuisine Context

Pimento is to Jamaican cooking what black pepper is to French — it's in nearly everything savory. Authentic jerk is traditionally smoked over pimento wood and seasoned with pimento berries. The flavor also runs through Belizean, Trinidadian, and Bajan kitchens, plus Middle Eastern baharat and Scandinavian pickling.

Pro Tip

For jerk, toast the whole berries in a dry pan until fragrant, then crush in a mortar with sea salt before blending into the wet marinade. Toasting unlocks the clove-and-pepper depth that ground allspice can't match.

Ships from Doral, FL.