Net volumes and weights: 50ml / 30g / 1.05 oz
Some call it pepper, others chilli, in fact it's neither, it's a berry from the Myrtaceae family. Its English name is more precise “all spices”, that is to say “all spices”, because its perfume is very spicy.
It is native to the West Indies and Central America. Jamaica is the biggest producer.
Its very spicy nose is reminiscent of cinnamon, clove, nutmeg with touches of black pepper. Its fragrance is warm and greedy. Its spiciness is not very pronounced, which makes its use easy.
It will bring a spicy and exotic touch to your meat or fish, perfect for flavoring soups, broths and sauces. It is ideal for preparing terrines and pâtés, pickles and other condiments. It is perfect for flavoring exotic fruit and rum-based cocktails, in grogs and mulled wines; in pastry it will do wonders in your gingerbread, biscuits, fruit pies, compotes, jams.