Mexican Allspice Berries

Warm and sweetly pungent with floral undertones, mellower and less sweet than Jamaican allspice. Whole berries hold their aroma far longer than ground, and one berry tastes like clove, nutmeg, and cinnamon at once, which is where the name comes from.

Ingredients: Allspice.

Try it in: braises, pickling brines, mulled cider, jerk marinades, stocks, and pot roast. Crush lightly or leave whole and fish them out.