IngredientsSpices
Pimentallspice
The dried unripe berry of Pimenta dioica, a tree from Central America and the Caribbean. Round, matt, red brown, a little larger than a peppercorn.
In German cooking it sits in Sauerbraten, in red cabbage, in the brine for brawn and pickled herring, in sausage meat and in Lebkuchen.
Geschmacktaste
The lead note is eugenol, the same compound that makes a clove. On top of it a warm cinnamon note and a light bite.
That is why allspice sounds like a blend while being a single fruit.
In Mexikoin Mexico
Ask for pimienta gorda or pimienta de Jamaica. The tree is native here and every mercado carries the spice.
No substitute, no import. This is the German pantry item that is cheaper and better in Mexico.
Im Topfin the pot
Whole berries for marinades, brines and long braises. They give up slowly and you can fish them out at the end.
Ground only for baking and sausage meat, and lightly. Two berries too many and the whole dish tastes of clove.