This pepper is also known as Allspice, myrtle pepper, or pimenta. This pepper roots back to the 17th century, when the English started valuing the pepper berries for its combination of cinnamon, nutmeg, and clove flavour. The fruits are picked when green and unripe, then further naturally dried in the sun.
Profoundly aromatic, the small, brownish, seed-like fruits, more commonly known as berries, of the allspice tree.
In Jamaican jerk pastes and rubs for meats, allspice is the key ingredient that complements black pepper, chiles, cinnamon, garlic, lime juice, and vinegar.
In fact, in much of the Middle East, allspice from the New World is now so completely integrated into the local cuisines that it is easy to presume that it is native to the region. Today it is also present in ketchup, meat marinades, pickles, rum cocktails, and spice cakes around the world.
Salt is arguably the most important ingredient to enhance the flavors of your food. Without it, food just tastes bland. Chefs and gourmet cooks using gourmet sea salts produced in different parts of the world to enhance their special entrées with distinct flavors and textures.