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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.
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Red meats, game, fish, purees, soups, sauces, desserts.
Freshness packet - DUO 11/2023
Origin - Plantations
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, lemon and mentholated notes (easily reminiscent of eucalyptus) bring a gentle freshness.Jamaican 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 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 taste in your dishes, don't hesitate to take the time to taste it, by slipping a single bead 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 Pe pper can withstand long cooking times.
Jamaica Pepperis the fruit of the tree bearing the same name (its botanical name being Pimenta dioica) From the family Myrtaceae. This species, about 10 meters high, grows in tropical 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 beautiful tree wilt, the berries appear. They are spherical, small, 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 one contains 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 understand 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 bay leaf. It is one of the ingredients of the West Indian blood sausage, whose taste it sublimely enhances.
The Jamaican Pepper being fragrant but not spicy, it will be able to marry without worry with all kinds of meats, sauces, or even desserts.
Use Jamaica Pepper on your red meats, 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, 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 will 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 come to relieve you of this worry!
Sweet recipes :
Jamaican Pepper being, by essence, versatile, it will also lend itself well to the game of desserts (whether in pastries, gingerbread, chocolate-based desserts, or fruit-based desserts).
What a pleasure to enjoy 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 with this spice with cinnamon notes).
The Pepper of Jamaica throughout the world :
In its country of origin, this spice is very widespread, especially in Jerk cuisine. Surprisingly, Jamaican Pe pper is found in many dishes in Eastern European cuisines.It is also found in the original ketchup recipe: the Chinese version!
In chutneys, it will 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, it is easy to imagine that 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 sublimate a Candied Milk Lamb Shoulder with Apricots, the Alain Ducasse way.
Finally, finish on a sweet note with an Apple and Four Spice Cake (which you can easily replace with Jamaica Pepper).
Jamaica Pepper is one of the fewpeppers 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 not until the 16th century that "Indian wood", like other spices, made its way into European and Mediterranean kitchens.
Since then, it is still grown mainly in Jamaica, Central America and the West Indies.
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 facilitating digestion.
Based on 34 customer reviews
published the 23/07/2022
following an order made on 08/07/2022
Fan des poivres, tous diffetents.
published the 02/03/2021
following an order made on 18/02/2021
Super poivre, je recommande!
published the 06/02/2021
following an order made on 17/01/2021
Parfait pour les marinades.
published the 02/02/2021
following an order made on 22/01/2021
Assez doux, parfait
published the 01/02/2021
following an order made on 08/01/2021
published the 30/01/2021
following an order made on 19/01/2021
Une jolie découverte en ce qui me concerne , j' aime beaucoup .
published the 27/01/2021
following an order made on 17/01/2021
Très parfumé et plein de saveurs, une épice que je vais volontiers intégrer en cuisine !
published the 22/01/2021
following an order made on 10/01/2021
published the 21/01/2021
following an order made on 03/01/2021