Known by two names, pimento is commonly called allspice because the flavour is a mixture of cinnamon, nutmeg and cloves with a hint of pepper.

Use whole in fish stock, curries, pickles and chutneys, rice and tomato dishes.

It works well with beef, lamb, chicken and pork as well as lentils, peas, cabbage and root vegetables.

How To Use

Add whole to slow cooking meat dishes or use ground in soups, stews, vegetable dishes and baking. It’s best to grind fresh as, once ground, they quickly lose their pungency. Add at the start of cooking or baking. Dry roast them over low heat for 10 mins to elevate the flavour.

Pimento adds a warmth to spiced cakes, biscuits and puddings that is more mellow but similar to cloves.

Pimento is often use in pickling and is a must in jerk seasoning and widely used in Caribbean, Middle Eastern and Latin American cuisine.

Storage

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.