Eagle Spice Ground Allspice delivers the warm, layered flavor that gives allspice its name, in a case built for kitchens that go through it steadily. One berry carries notes that read as cinnamon, nutmeg, and clove at once, which is why it turns up in everything from jerk seasoning to gingerbread. Packed as a case of six 5 lb units, available in bulk and wholesale quantities. What It Is Allspice is a single spice, not a blend, despite what the name suggests to most people who have not cooked with it. It is the dried unripe berry of the Pimenta dioica tree, native to Jamaica and the wider Caribbean, picked green and dried until it darkens and hardens. Ground allspice is those berries milled to a fine powder, ready to go straight into a dough, a rub, or a batter without the steeping step whole berries require. Flavor and Aroma The flavor sits at the crossroads of cinnamon, nutmeg, and clove, with a faint peppery bite behind it and a resinous depth that keeps it from reading as purely sweet. It is potent, so it works as a supporting note more often than a lead one. In baking it fills out a spice blend and rounds off the sharper edges of ginger and clove, and in savory cooking it brings warmth without adding heat. Culinary Uses Allspice crosses the sweet and savory line more easily than most warm spices: Gingerbread, spice cake, and pumpkin pie Cookies, muffins, and holiday baking Mincemeat, fruitcake, and preserves Jerk seasoning and Caribbean marinades Sausage, charcuterie, and meat rubs Pickling brines and barbecue sauces Middle Eastern rice and braised meat dishes Mulled cider, mulled wine, and spiced syrups It is a workhorse in a bakery spice cabinet through the fall, since almost every seasonal blend leans on it whether or not the recipe card says so by name. How It Performs in the Kitchen Ground allspice disperses evenly through dry ingredients, so it goes in with the flour rather than being added late. It is strong enough that a heavy hand turns a batter medicinal, and in blends it tends to want less than cinnamon and more than clove. Toasting is unnecessary and generally counterproductive with an already ground spice, since the volatile oils are what carry the flavor. Storage and Handling Keep containers sealed in a cool dry place away from the range, the oven line, and direct light. Ground spices lose their aromatics faster than whole ones do, and heat and open air accelerate it, so a 5 lb unit is best opened only as the previous one runs out rather than all six at once. Bulk and Wholesale Options This item ships as a case of six 5 lb units. Bakeries, commissaries, and production kitchens can order in bulk at wholesale by the case or by the pallet, with quantity pricing available on larger orders. Brand Eagle Spice is a New York spice house supplying ground spices, whole spices, blends, and seasonings, with pure spices and no artificial additives as the line's stated position. Their range runs across the baking staples along with the savory side of the cabinet. Product Identifier Item Number: D-2189 Key Takeaways Ground allspice, the dried berry of the Pimenta dioica tree Warm flavor reading as cinnamon, nutmeg, and clove together Works across baking, jerk seasoning, charcuterie, pickling, and mulled drinks Ready to use with no steeping or grinding step Case of six 5 lb units, available in bulk and wholesale