Peppery, round and hot. Ginger, cinnamon, cloves, nutmeg. This aromatic pepper will surprise you and invite you to travel! It will give a real tempo and singularity to your sweet and savoury recipes
Pairings in the kitchen: Red meat, game, fish, purees, soups, sauces, desserts
Packaging : 40g fresh sachet.
Origin - Plantations : Mexico
"Intense notes of ginger, cinnamon, nutmeg and cloves."
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In terms of its aromatic palette, it presents warm and spicy olfactory notes, reminiscent of cloves. Then waves of freshly grated nutmeg are recognized and subtly combined with empyreumatic notes. Then it's the turn of cinnamon, with a light peppery touch, to enter this olfactory dance.
To close this ball of flavours, lemony and mentholated notes (easily reminiscent of eucalyptus) bring a sweet freshness.
Jamaica Pepper is very fragrant, but not spicy
. You have to be sparing in the use of this spice because it has a very powerful taste (and its role is to sublimate your dishes, not to suffocate them). It will be enough to dose it as well as your usual pepper, in order to raise and sublimate your dishes by bringing them this so particular aromatic mixture.
If you want to get an idea of how it will look in your dishes, don't hesitate to take the time to taste it, by slipping a single bean under your teeth. Let this bean crack and spread all its flavours. You will feel each of the flavours of this spice gradually being released. This is probably the best way to make sure you don't get the wrong amount of Jamaican Pepper.
Just like Java Long Pepper, Jamaica Pepper can withstand long cooking.
Jamaican Pepper is the fruit of the tree bearing the same name (its botanical name being Pimenta dioica)
of the Myrtaceae family. This species, about 10 meters high, grows in the tropical regions of America and its fruits are the origin of a spice called "allspice" (we will see why a little further on). Its leaves give off a strong clove odour.
Once the flowers of this magnificent tree wither, the berries appear. They are spherical, small in size, have a shades of brown (which reminds us of the small clay balls we place at the bottom of our flower pots) and then when they ripen they turn red, each containing two darker-coloured seeds. If we want to obtain the quintessence of their flavour, we must harvest the berries before the seeds are ripe
This tree reaches its maturity around 15 years, and is able to produce fruit for an average of 100 years (about 50 kg of fruit per tree). After harvesting, the same drying process is applied to Jamaican Pepper berries as to other peppers (drying in the sun for about ten days, then cleaning and finally scrupulous sorting).
Once the drying process is complete, it is easier to understand why one of the names Jamaican Pepper is called "Four Spices": these dried berries give off delicious aromas reminiscent of ginger, cloves, nutmeg and cinnamon (a combination we all know and love to use, especially in gingerbread).
The leaf of this tree is used as a condiment, like a bay leaf. In particular, it is included in the list of ingredients of the West Indian blood sausage, whose taste it sublimely enhances.
As Jamaica Pepper is fragrant but not spicy, it can be used with all kinds of meats, sauces, and desserts.
Savoury recipes :
Use Jamaica Pepper on your red meat, game or fish (especially oily fish such as herring, sardines, mackerel,...). Because of its resistance to long cooking, you can use it at will in your simmered dishes, it will sublimate your stews and other stews. You will also make it an excellent ingredient in your marinades, and, by correlation, it will know how to sublimate all your pieces of meat intended for a barbecue (besides, it constitutes a succulent marriage with the herbs of Provence!). It will prove to be very surprising on a grilled escalope of foie gras, just as much as it will bring a unique flavour to your curries!
Vegetables are not to be outdone since Jamaica Pepper will enhance the flavours of your autumn vegetables (especially in a pumpkin velouté or mashed pumpkin or sweet potato), but also your vegetable juices (carrot, tomato, beetroot, etc.).
It can find its place in any dish in which the "Four Spices" would have its own.
Jamaica Pepper can also become your ally when, at the last minute, you become aware of a lack of flavor in your terrine or quiche: a very light sprinkling of this spice will relieve you of this worry!
Sweet recipes :
Jamaican Pepper is, by its very nature, versatile and will also lend itself to desserts (whether in pastries, gingerbread, chocolate-based desserts, or fruit-based desserts).
What a pleasure to taste a fruit salad sprinkled with this pepper (or rather, this spice ;-)
In compotes, it will be the tasty companion of your favourite fruits (of course, apples and pears will go very well with this spice with notes of cinnamon).
Jamaican Pepper around the world:
In its country of origin, this spice is very widespread, especially in Jerk cuisine. Surprisingly, Jamaican Pepper can be found in many dishes in Eastern European cuisines.
It is also found in the original ketchup recipe: the Chinese version!
In chutneys, it will know how to reveal its many aromatic notes by revealing its sweet and sour flavour.
It is even the unexpected ingredient of two French alcoholic drinks: Benedictine (from Fécamp) and the famous Chartreuse (whose tradition comes from Isère).
With these numerous uses in various fields, one of its names is the "all-spice"!
Compose your meal around Jamaican Pepper :
As an appetizer, why not prepare a delicious homemade Foie Gras with Tonka Bean and Jamaican Pepper?
To continue, we suggest you to sublimate a Shoulder of suckling lamb confit with apricots, Alain Ducasse style.
Finally, finish on a sweet note with an Apple and Four Spice Cake (which you can easily replace with Jamaica Pepper).
The Jamaican Pepper is one of the rare peppers for which there is no precise information about its origin in History. Nevertheless, we can say without hesitation that the Aztecs were already using it, notably by associating it with cocoa in order to soften its bitterness and develop its most complex flavours.
It was Christopher Columbus, during his second voyage to the New World, who discovered the "allspice" and was given the name pepper - probably due to ignorance of botany, but one can also suspect the financial interest, since pepper was a rare spice with a high monetary value - by Dr. Diego Àlvarez Chanca.
It was not until the 16th century that "Indian wood", like other spices, made its way into European and Mediterranean cuisines.
Since then, it is still mainly cultivated in Jamaica, Central America and the West Indies.
Not content to be the perfect ingredient for all types of dishes, Jamaica Pepper also has multiple health properties.
Indeed, it has at the same time aperitif, analgesic, anti-inflammatory, anticonvulsant, antinevralgic, expectorant, antiseptic and astringent virtues.
It is also very effective in digestive facilitation.
Nicolas D. published the 27/08/2020 following an order made on 14/08/2020
Leslie D. published the 24/08/2020 following an order made on 13/08/2020
Hâte de tester.
Liliane L. published the 13/07/2020 following an order made on 01/07/2020
Enfin je trouve cette épice que ma grand-mère martiniquaise appelle "bois d'inde"
Ingrid D. published the 13/07/2020 following an order made on 26/06/2020
Pas encore utilisé
Klym M. published the 10/07/2020 following an order made on 27/06/2020
Conforme à nos attentes. Je recommande !
Sophie D. published the 07/06/2020 following an order made on 22/05/2020
Conforme à mes attentes
Lucienne B. published the 03/06/2020 following an order made on 21/05/2020
Sylvie F. published the 23/05/2020 following an order made on 12/05/2020
Un poivre d une grande douceur, un arôme et un parfum original et savoureux
Antonio M. published the 04/05/2020 following an order made on 23/04/2020
Tudo bom! Nota máxima!