Whole allspice | Bakalokarpos

Long-lasting aroma in cooking

Whole allspice with a warm and complex aromatic profile.
It gives depth of flavor to long-lasting foods.
Ideal for stew, yuvetsi, meatballs and liqueurs.
It retains a strong aroma and is easily removed before serving.

Why choose whole allspice?

Whole dried fruits of Pimenta dioica
Intense aroma reminiscent of cinnamon & cloves
Ideal for stews, minced meats & marinades
Gradually releases flavor in cooked dishes

Description

Allspice (or Pimenta dioica) is the dried, unripe fruit of a tropical plant native to the Caribbean and Latin America. It is so named because it combines the flavor and aroma of cinnamon, cloves, and nutmeg. In its whole form, it retains its aroma more intensely and offers a longer-lasting flavor during cooking.

Where should I use allspice?

In reddened, stew, giouvetsi, moussaka and stuffed
In the minced meat for meatballs, soutzoukakia and burgers
In homemade liqueurs (like cinnamon liqueur or rakomelo)
In marinades for meat or poultry
In winter drinks, with honey and cinnamon

How is it used?

Add 2–3 whole grains to food while cooking. They are not eaten raw – they are removed before serving.

Additional information

Origin	Mexico
Packing	Loose
Weight	50 gr, 200 gr, 500 gr

Frequent questions

What is allspice?

It is a fruit that offers aroma and flavor by combining many spice notes into one.

What is the difference with ground allspice?

The whole one retains a more intense and "clean" aroma, ideal for slow cooking. The grated one is more convenient for immediate use, but loses its aroma faster.

What foods do we use it in?

In classic stews, stuffed dishes, liqueurs, hot drinks and in combination with cinnamon and cloves.

Can I grind it?

Yes, it can be ground in a grinder or mortar if you want to use it as a powder.

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