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, etc
Packaging : 40g resealable bag - conservation of aromas.
Origin - Plantations : Mexico
"Intense notes of ginger, cinnamon, nutmeg and cloves."
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In terms of its aromatic palette, it has 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.
Jamaican Pepper is very fragrant, but not pungent
. 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 looks in your dishes, don't hesitate to take the time to taste it, by tucking a single grain 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.
Jamaica 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 at 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 wilt, the berries appear. They are spherical, small in size, have a brownish monochrome (which reminds us of the small clay beads that we place at the bottom of our flower pots) then when they mature, they turn red, and each contain two darker seeds. If we want to obtain the quintessence of their flavour, we must harvest the berries before the seeds are ripe
This tree reaches maturity at around 15 years of age, and is capable of producing fruit for an average of 100 years (about 50 kg of fruit per tree). After harvesting, the same drying process is applied to Jamaica Pepper berries as for other peppers (drying in the sun for about 10 days, then cleaning and finally careful sorting).
Once the drying process is complete, it is easy to see why one of the names Jamaica Pepper is called "Allspice": these dried berries give off delicious aromas reminiscent of ginger, cloves, nutmeg and cinnamon (a combination we all know and love to use in gingerbread).
As for the leaf of this tree, it is used as a condiment, like a laurel leaf. It is one of the ingredients in the list of West Indian blood sausage, whose taste is sublimely enhanced by it.
The Jamaican Pepper being fragrant but not spicy, it can be combined without any problem with all kinds of meats, sauces, or even desserts.
Savoury recipes :
Use Jamaica Pepper on your red meat, game or fish (especially fatty 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 Jamaican Pepper will enhance the flavours of your autumn vegetables (especially in a pumpkin velouté or mashed pumpkin or sweet potato), but also of your vegetable juices (carrot, tomato, beetroot,...).
It can find its place in any dish in which the "Four Spices" would have its own.
Jamaican Pepper can also become your ally when, at the last minute, you become aware of a lack of flavour in your terrine or quiche: a very light sprinkling of this spice will relieve you of this worry!
Sweet recipes :
Jamaican Pepper being, by its very nature, versatile, it 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, apple and pear will go wonderfully well with this spice with cinnamon notes).
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 many uses in various fields, one of its names is the "allspice"!
Compose your meal around Jamaica 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 Candied Suckling Lamb Shoulder with Apricots, Alain Ducasse style.
Finally, finish on a sweet note with an Apple and Four Spice Cake (which you can easily replace with Jamaican Pepper).
Jamaica Pepper is one of the few peppers for which there is no precise information as to its origin in history. Nevertheless, we can say without hesitation that the Aztecs were already using it, notably by associating it with cocoa 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 "all-spice" and its name pepper was attributed to him - probably due to ignorance of botany, but one can also suspect the financial interest, since pepper was a rare spice with a high pecuniary value - by Dr Diego Àlvarez Chanca.
It was only in the 16th century that "Indian wood", like other spices, made its entrance into European and Mediterranean cuisines.
Since then, it is still grown mainly in Jamaica, Central America and the Caribbean.
Not content to be the perfect ingredient for all types of dishes, Jamaican 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.
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!
Marinne V. published the 24/04/2020 following an order made on 12/04/2020
Très bonne qualité.
Olivier B. published the 18/04/2020 following an order made on 04/04/2020
super odeur mais pas encore testé
Richard P. published the 11/02/2020 following an order made on 31/01/2020
Isabelle R. published the 04/02/2020 following an order made on 27/01/2020
Poivre d'une qualité exceptionnelle !
Severine M. published the 23/01/2020 following an order made on 12/01/2020