Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavor a variety of stews and meat dishes. In Arab cuisine, for example, many main dishes call for allspice as the sole spice added for flavoring.

In the United States, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes.


Meet your Cardamom farmers

The Chiac family has been farming on Rancho Amistad in San Antonio, Toledo, Belize for more than 30 years.  Their love of farming, their commitment to chemical free farming and the use of a permaculture design makes them the perfect supplier for your allspice


The Village of San Antonio, Belize

 San Antonio is located at the base of the Maya Mountains 30 miles from the Guatemalan border and was formed as Mayan peoples fled the atrocities of the Guatemalan Spaniards, the men were conscripted into 7 years of indentured servitude while the unspeakable happened to the women and children. Today, San Antonio is a picturesque village with hard working families and peoples eager to build a better life 


Wild Harvested | Jungle Sourced | Hand Processed

The Allspice trees or Rancho Amistad are a part of the eco-system, they provide dappled shade for the newest cacao planting below--to the untrained eye, they are simply part of the jungle.  The trees yield their crop 20 feet in the air and there is no easy way to harvest--each berry is hand harvested before they reach maturity then sun dried as they are prepared for your spice cupboard.