Allspice is collected from plantations in summer, when harvesters set up camp among the pimento trees, manually cutting branches to gather the green fruit, or “berries.” Our high- quality allspice, named for its complex flavors of cinnamon, cloves, ginger and nutmeg, is from Guatemala. The berries are blanched, then dried at a high temperature, resulting in clean, brown-black berries. The seeds of the allspice will rattle when a handful is shaken, a sign of proper drying.
Our Cloves are selected by hand for only the plumpest, uniformly bright-brown buds. These superior buds are hand-picked later in the harvest season under optimal weather conditions, plucked just as they’re about to open and laid out in the sun on palm mats, the best method for drying. Well-dried cloves break easily and are oil-rich, with a pungently sweet, fruity, sharp flavor and a slight numbing effect on the tongue.
The best-quality nutmeg from the Moluccas Islands in Indonesia are harvested at the start of the rainy season when the ripe yellow fruit is split open to reveal the nutmeg seed. The mace covering the nut is separated by hand, and the seeds are sun-dried before they’re dipped in a solution and further dried to preserve their luster. Our high-grade Nutmeg has a sweet, camphorous aroma with hints of clove and a bittersweet, woody flavor.