Allspice “Piment”
Ab CHF 11.–
Allspice, also known as Piment, comes from Mexico and unites the aromas of clove, nutmeg, cinnamon and mild pepper in a single berry. Its warm, spicy profile makes it versatile – from braised dishes through red cabbage to desserts.
- Category: Pepper, whole
- Taste: Warm, spicy, clove-like, slightly peppery
- Use: Braised dishes with game, beef or lamb, red cabbage, marinades, mulled wine, gingerbread, curries
- Format: 50 g jar / 300 g pouch
My tip: Always grind allspice fresh in a mortar or cook it whole. A single pinch in chocolate or mulled wine is enough to give a dish a warm, deep spiciness.
Origin & Story
Pimenta dioica
Allspice, also known as Piment or Allspice, is the dried, still-unripe berry of the Central American allspice tree, which is native to the Caribbean, southern Mexico and Central America. The Spanish brought it to Europe in the 16th century, and its name "Allspice" reflects the combination of cinnamon, clove, nutmeg and pepper notes – all naturally in a single grain.
Highlights
When crushed, essential oils such as eugenol, cineole and caryophyllene are released – responsible for its spicy-warm profile with hints of clove, nutmeg, cinnamon and mild pepper. The warmth is never obtrusive, but instead wraps the aromas in a gently aromatic, understated way. Whole grains release their aroma into liquids over the cooking time, while ground or coarsely crushed grains bring out their subtle sweetness and depth more strongly.
Quality
Our allspice comes from smallholder cooperatives in Mexico. It is harvested at optimal ripeness, dried in the sun and carefully sorted by hand, so that only fully aromatic, undamaged fruits are processed. The result is a pure, natural product with a full, multi-layered aroma – entirely without additives or industrially produced flavour enhancers.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
"I quite like using allspice in braised and game dishes, or working it into red cabbage. For me, though, the highlight is a single pinch in dark chocolate or a spiced mulled wine – that's where it unfolds its warm depth most beautifully."
Recommended use
- Prominent over game, beef or lamb in braised dishes
- In red cabbage, marinades, hearty sauces and mulled wine
- Coarsely crushed in gingerbread, spice cake or chocolate
- As a flavour kick in curries and oriental pastes
Recipe idea
Jerk Chicken with Allspice (Piment)
View recipe
Origin / Ingredients
Allspice berries (Pimenta dioica) from Mexico
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening. Best kept whole – freshly ground, the aroma stays strong.
Ingredients
allspice
Additional information
| Weight | 0.05 kg |
|---|
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