The Allspice aka Jamaican Pepper trusted by bakers and chefs because they know exactly where it comes from and how good it tastes.
Most allspice berries sold online has travelled too far, changed too many hands, and lost the freshness that gives Jamaican pepper its signature warm-sweet aroma. Ours doesn’t.
 
We source Allspice only from select farmers in Idukki and Wayanad who harvest each berry patiently — not in one sweep, but in multiple rounds — so the flavour compounds have fully developed before drying. That’s why our berries crush with a clean snap and release a bold trio of flavours you can actually identify: cinnamon warmth, clove sharpness, and nutmeg sweetness.
 
Unlike typical mass-processed allspice, our whole berries are cleaned, shade-dried, and packed in small batches to preserve oils that fade fast when mishandled. The result is a spice that bakers notice immediately because it shows up clearly in the final bake — stronger gingerbread, deeper fruitcakes, richer mulled beverages, and fuller stews.
 
Because every batch is traceable to its farm, chefs trust it for consistency. And home bakers love it because they can finally buy genuine whole allspice online without worrying about stale stock or adulteration.
 
If you want Allspice that actually tastes like Allspice, start here.
 
FAQs
 
1. What is Allspice and why is it called Jamaican Pepper?
Allspice is the dried berry of the Pimenta dioica tree. It’s called “Jamaican pepper” because the early global trade of this spice was centred in the Caribbean. Fresh berries smell like cinnamon, clove, and nutmeg at the same time, which is how Allspice got its name.
 
2. Is whole Allspice better than ground Allspice?
Yes. Whole Allspice retains essential oils for 12–18 months, while ground Allspice loses much of its aroma within weeks. Chefs prefer whole berries so they can grind fresh and extract maximum flavour.
 
3. What recipes can I use whole Allspice in besides baking?
Allspice is a winter favourite, but it goes far beyond cakes. Use it in:
In making spice blends which needs a mix of Cinnamon, clove and Nutmeg.
Mulled wine & winter beverages
Biryani & slow-cooked curries
Pickles and brines
Broths, stews & marinades
Spiced teas & syrups
This single spice can deepen both sweet and savoury dishes.
 
4. What makes your Allspice different from store-bought brands?
Most brands online say nothing about the source. Ours is harvested patiently, shade-dried, small-batch processed, and traceable to the farm. That transparency is rare and results in stronger aroma, better flavour, and longer shelf life.
 
5. How do I know if Allspice is fresh?
Press a berry. If it releases a warm, sweet fragrance instantly, it’s fresh. Soft or faint-smelling berries mean the aromatic oils have evaporated.
 
6. How should I store whole Allspice?
Store it away from sunlight, moisture, and heat. Whole berries stored well stay aromatic for up to 18 months.
 
7. Can I grind whole Allspice at home?
Yes. Use a mortar and pestle or spice grinder. The difference in flavour is obvious the moment you smell freshly crushed Allspice — it’s sharper, sweeter, and more vibrant.
 
8. Is your Allspice suitable for professional bakers and chefs?
Absolutely. Chefs choose it because every batch is traceable, fresh, and consistent, which is essential for recipe accuracy.
 
9. Why is Allspice popular during winter?
Winter baking calls for warm spices. Allspice delivers the flavour of three spices in a single berry, making it perfect for gingerbread, fruitcakes, mulled teas, winter syrups, and festive desserts.
 
10. Is Allspice the same as mixed spices or Garam Masala?
No. Allspice is a single berry, not a blend. Its layered flavour naturally mimics cinnamon, clove, and nutmeg — which is why it tastes like a ready-made spice blend even though it’s just one ingredient.