EXPORTING OUR WHOLE ALLSPICE FROM MEXICO

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A mixture of nutmeg, pepper, cinnamon and clove.

Allspice is the only spice that is grown exclusively in the Western Hemisphere and is native to the Caribbean (Jamaica), Mexico, Central America (Belize, Guatemala, Honduras) and South America (Brazil, Leeward Isle).

Mexican Allspice berries 

are the largest and have the darkest color. Allspice that's grown in Central American countries (Guatemala and Honduras) and Mexico tends to have a greater variance in berry size and in volatile oil content. That's because berries grown in these countries tend to be harvested from wild growing trees, while Jamaican Allspice cultivation is more often grown on highly controlled plantations and strictly regulated by the Jamaican government (which improves consistency but also adds significant costs).

History of Allspice.

Allspice was discovered on the island of Jamaica by Columbus during his second voyage to the New World in 1494. Columbus called Allspice "pimiento", which is what the Spanish called black peppercorns because the dried Allspice berries looked similar to large, smooth, brownish black peppercorns.

The earliest known use of allspice was by the ancient Mayans (2600 BC - 1500AD) and Aztecs (1250 - 1521AD), who both used allspice berries to flavor their favorite cacao drinks.

Allspice Substitution 

Allspice can be used as a substitute, measure for measure, for cinnamon, cloves or nutmeg. Conversely, to make a substitution for allspice, combine one part nutmeg with two parts each of cinnamon and cloves.