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Organic Whole Allspice
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Allergen Information (Tap to open):
We take your health and safety very seriously. If you have any allergen inquiries please Contact Us.
If an allergen is present in the product, it will be clearly declared in the ingredients.
"May Contain" statement NEW FOR 2025 (Progressive rollout):
- In 2025 we will be progressively updating our labels and product pictures with our new label that now include a "May Contain" statement.
- The Canadian Food Inspection Agency (CFIA) dictates that "Cross-contamination statements may be declared by food manufacturers and importers".
- That said, we hold ourselves to much higher standards than the CFIA and Health Canada rules oblige. Most companies do not and you will only rarely see "May Contain" statements.
- If there is a remote chance that there might be cross-contamination of a priority allergen, we will declare it on the product label in the form of a "May Contain" statement.
- A "May Contain" statement does not mean that the allergen is present in the product, it is simple a precautionary measure we take to stay the most transparent possible.
- If an allergen is present in the product, it will be clearly declared in the ingredients.
- For example our Quebec made flours come from a mill that makes both oat and wheat flours. Since both allergens are present in the mill we automatically declare the possibility of cross-contamination even if all precautionary measures are taken.
- Only priority allergens are declared in the "May Contain" statement, which are:
- Cereals & Grains: Triticale, Barley, Oats, Rye, Wheat.
- Tree Nuts: Almonds, Brazil Nuts, Cashews, Hazelnuts, Macadamia Nuts, Pecans, Pine Nuts, Pistachios, Walnuts.
- Peanuts
- Sesame
- Eggs
- Milk
- Soy
- Mustard
- Fish
- Seafood: Crustaceans, Molluscs.
- Sulphites
- Priority allergens are decided by government agencies and health boards. To read more on the subject see "Common food allergens - Priority allergens" published by the CFIA.
- Full CFIA cross-contamination statement explanation "Food allergen cross-contamination (or precautionary) statements".
Our organic whole allspice is made from the dried berries of "Pimenta dioica", which is a member of the myrtle family. The flavor of allspice brings to mind cinnamon, cloves, nutmeg, and pepper. Allspice is used in Caribbean, Middle Eastern, and Latin American cuisines, among others. The versatile seasoning can be used to flavor desserts, side dishes, main courses, and beverages, including mulled wine and hot cider.
The name "Allspice" might suggest it is a blend of spices, but allspice is a single spice made from dried berries of the allspice tree which look like peppercorns. The allspice tree is native to Jamaica, and it is also known as Jamaica pepper and new spice. It was documented by Christopher Columbus during his second voyage to the New World and named by Dr. Diego Chanca. The Europeans thought it combined the flavors of several spices and they introduced it into European and Mediterranean cuisines.
Cooks around the world use allspice in both sweet and savory recipes, like Jamaican jerk seasoning, Middle Eastern baharat, Swedish pickled herring, Mexican mole, Portuguese beef stew, and corned beef. You'll also notice traces of its characteristic complexity in aromatic liqueurs like Chartreuse and Bénédictine.
Whole berries are most often used when a liquid is present. They'll infuse brines, stock, warm drinks, gravy, soups, simple syrups, stews, and sauces. Ground allspice is ideal for baking. Add it straight to cookie doughs and cake batters and wherever else the spice will be directly consumed, like marinades, spice rubs, and meatball mixtures. Either way, adding allspice at the beginning of the cooking process maximizes its flavor release. Allspice almost always benefits from the application of heat (Ex: cooked in a custard rather than sprinkled on top of a pie).
General Storage Tips:
