{"product_id":"organic-allspice-whole-berries-certified-usda-organic-allspice-seasoning-for-baking-marinades-pickling-stews-sauces-and-beverages","title":"Organic Allspice Whole — USDA Certified | Pickling, Mulled Wine \u0026 Slow Cooking","description":"\u003cp\u003e\n  \u003cstrong\u003eOrganic Whole Allspice Berries\u003c\/strong\u003e — the dried unripe berries of \u003cem\u003ePimenta dioica\u003c\/em\u003e, a tropical evergreen native to Central America — are the whole-spice form of one of the world's most uniquely flavored ingredients. One berry, yet somehow tasting simultaneously of cinnamon, cloves, nutmeg, and black pepper. Sourced from certified organic farms in the highlands of Guatemala and hand-selected for size, color, and aroma, our whole allspice berries give you maximum versatility: use them whole in pickling brines, mulled wine, soups, and slow-cooked stews — then remove before serving — or grind them fresh for a dramatically more aromatic ground allspice than any pre-ground powder. USDA Certified Organic, Non-GMO, and gluten-free.\n\u003c\/p\u003e\n\n\u003c!-- ── CERT BADGES ── --\u003e\n\u003cp\u003e\n  \u003cstrong\u003e✓ USDA Certified Organic\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Non-GMO\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Gluten-Free\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Vegan\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Sourced from Guatemala\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Whole Berries — No Additives\u003c\/strong\u003e\n\u003c\/p\u003e\n\n\u003c!-- ── WHOLE VS GROUND ── --\u003e\n\u003ch2\u003eWhole allspice berries vs. ground allspice — when to use which\u003c\/h2\u003e\n\u003cp\u003e\n  Both forms deliver allspice's characteristic cinnamon-clove-nutmeg-pepper complexity. The choice depends on your application:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhole berries\u003c\/strong\u003e (this product) are added to liquids and removed before serving — ideal for pickling brines, mulled wine and cider, soups, stews, broths, and any long-simmered dish where you want clean, refined allspice flavor without powder dispersed throughout. Whole berries also have a longer shelf life (3–4 years vs. 2–3 years for ground) and can be freshly ground when you need powder.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGround allspice\u003c\/strong\u003e dissolves instantly into dry rubs, spice pastes, batters, and dough — best for jerk seasoning, baking, and spice blends where even incorporation is the goal. See our \u003ca href=\"\/products\/organic-allspice-ground\"\u003eOrganic Ground Allspice\u003c\/a\u003e for that form.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFresh grinding:\u003c\/strong\u003e Lightly toast whole berries in a dry skillet for 1–2 minutes, then grind in a spice grinder. Freshly ground allspice from whole berries is dramatically more aromatic and complex than any pre-ground powder — the volatile essential oils are preserved intact until the moment of grinding.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eConversion:\u003c\/strong\u003e 5 whole allspice berries = approximately ¼ tsp ground allspice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── HOW MANY TO USE ── --\u003e\n\u003ch2\u003eHow many whole allspice berries to use — a practical guide\u003c\/h2\u003e\n\u003cp\u003e\n  Allspice berries are potent — especially when simmered in liquid, which extracts flavor continuously over time. Start conservatively:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePickling brine (per 1-quart jar):\u003c\/strong\u003e 4–6 whole berries\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMulled wine (per bottle\/750ml):\u003c\/strong\u003e 6–8 whole berries\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoup or stew (serves 4–6):\u003c\/strong\u003e 4–5 berries, added early, removed before serving\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBeef or lamb braise (serves 4):\u003c\/strong\u003e 3–4 berries in the braising liquid\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStock or bone broth (per gallon):\u003c\/strong\u003e 6–8 berries\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSwedish meatball sauce:\u003c\/strong\u003e 3–4 berries simmered in the cream sauce, removed before serving\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRice cooking water (serves 4):\u003c\/strong\u003e 3 berries added to the water, removed before fluffing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlways remove whole allspice berries before serving — they are not pleasant to bite into directly.\u003c\/p\u003e\n\n\u003c!-- ── PICKLING ── --\u003e\n\u003ch2\u003ePickling and preserving\u003c\/h2\u003e\n\u003cp\u003e\n  Whole allspice berries are a cornerstone of pickling traditions across Europe, the Caribbean, and the Americas. Their complexity adds a warmth and depth to brines that no single-note spice can match:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClassic dill pickle brine (per 1-quart jar):\u003c\/strong\u003e 1 cup white vinegar + 1 cup water + 1 tbsp salt + 5 allspice berries + 1 tsp black peppercorns + 2 garlic cloves + fresh dill. Bring brine to a boil, pour over cucumbers, cool, refrigerate. Ready in 24–48 hours.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePickled beets:\u003c\/strong\u003e 6 allspice berries per quart of beet brine alongside cloves and bay leaf — the allspice is what makes pickled beets taste distinctly warm and complex rather than just vinegary.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePickled red onions:\u003c\/strong\u003e Add 3 berries to your brine for a background warmth that elevates the standard red onion pickle.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCaribbean-style pickled fruit:\u003c\/strong\u003e Mango, papaya, or pineapple pickled with allspice, scotch bonnet, and vinegar — 6–8 berries per quart. A vibrant condiment for grilled meats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── MULLED BEVERAGES ── --\u003e\n\u003ch2\u003eMulled wine, cider, and spiced beverages\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClassic mulled wine (serves 6–8):\u003c\/strong\u003e Combine 1 bottle red wine + 1 cup orange juice + 6–8 allspice berries + 2 cinnamon sticks + 8 whole cloves + 3 tbsp honey + 1 orange sliced into rounds. Simmer on lowest heat for 20–30 minutes — never boil. Strain and serve warm. The allspice is what makes mulled wine taste warmly spiced rather than just sweet.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSpiced apple cider (serves 6):\u003c\/strong\u003e Simmer 1 quart cider with 6 allspice berries + 2 cinnamon sticks + 4 cloves + 1 orange slice + 2 tbsp brown sugar for 15 minutes. Strain. Serve hot or cold.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChai spice base:\u003c\/strong\u003e Add 4–5 allspice berries to your chai pot alongside cardamom, cinnamon, ginger, and cloves. The allspice adds a round, warm complexity that distinguishes homemade chai from commercial blends.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── SOUPS STEWS ── --\u003e\n\u003ch2\u003eSoups, stews, and braised meats\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBeef stew and pot roast:\u003c\/strong\u003e Add 4–5 allspice berries to the braising liquid alongside bay leaves and black peppercorns. Simmer for the full cooking time — remove before serving. They add a deep, rounded warmth that integrates beautifully with beef and root vegetables.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePolish bigos (hunter's stew):\u003c\/strong\u003e Allspice is traditional in this sauerkraut and meat stew — add 5–6 berries in the simmering liquid alongside bay leaves and black pepper. Remove before serving.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLamb and lentil soup:\u003c\/strong\u003e Add 4 berries to the pot with cumin, coriander, and cinnamon for a warm, Middle Eastern-spiced broth.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSwedish brown sauce (gravy):\u003c\/strong\u003e Simmer 3–4 allspice berries in the pan drippings before straining — the allspice infuses the gravy with warmth and is what distinguishes Swedish-style gravy from generic brown sauce.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCaribbean rice and peas:\u003c\/strong\u003e Add 4–5 berries to the coconut milk broth alongside thyme and scotch bonnet pepper. Remove before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── GRINDING GUIDE ── --\u003e\n\u003ch2\u003eGrinding whole allspice berries fresh\u003c\/h2\u003e\n\u003cp\u003e\n  One of the greatest advantages of buying whole allspice is the ability to grind fresh powder on demand — dramatically more aromatic than pre-ground:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry toast first (optional but recommended):\u003c\/strong\u003e Add whole berries to a dry skillet over medium heat for 1–2 minutes, shaking frequently, until fragrant. Do not let them smoke. Toasting releases additional volatile compounds and deepens the flavor.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e Transfer to a spice grinder, coffee grinder, or mortar and pestle. Grind to desired coarseness — fine for baking and spice blends, coarser for rubs.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse immediately:\u003c\/strong\u003e Freshly ground allspice loses its peak aroma within hours — grind only what you need for that recipe.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eYield:\u003c\/strong\u003e Approximately 10–12 whole berries = 1 tsp freshly ground allspice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── GUATEMALA ── --\u003e\n\u003ch2\u003eSourced from Guatemala — the original home of Pimenta dioica\u003c\/h2\u003e\n\u003cp\u003e\n  \u003cem\u003ePimenta dioica\u003c\/em\u003e is native to Central America and the Caribbean — allspice has grown in Guatemala's tropical forests for thousands of years and was used by the Maya long before European contact. Guatemala is one of the world's primary commercial allspice producers, where the warm, humid highlands and rich volcanic soils create ideal growing conditions for berries with exceptionally high essential oil content.\n\u003c\/p\u003e\n\u003cp\u003e\n  Our whole berries are hand-harvested when the green unripe berries have reached full size — when eugenol and other volatile compounds peak — then carefully air-dried to a deep reddish-brown. Harvesting unripe is key: once the berries ripen to black, much of their essential oil has dispersed into the fruit pulp and the dried berry loses flavor intensity.\n\u003c\/p\u003e\n\n\u003c!-- ── WHY SPICY ORGANIC ── --\u003e\n\u003ch2\u003eWhy Spicy Organic whole allspice berries\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUSDA Certified Organic, every batch:\u003c\/strong\u003e Cert #0847519, Texas Department of Agriculture. No synthetic pesticides or fertilizers.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHarvested unripe at peak oil content:\u003c\/strong\u003e Picked before ripening when eugenol concentration is highest — the difference between intensely aromatic berries and flat, dusty ones.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHand-selected berries:\u003c\/strong\u003e Sorted for consistent size, uniform color, and intact skin — no broken berries or debris.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNon-GMO and gluten-free:\u003c\/strong\u003e 100% pure whole allspice berries — no additives, coatings, or fillers.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e3–4 year shelf life:\u003c\/strong\u003e Whole berries outlast ground allspice by 1–2 years when stored properly — better value when bought in larger sizes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eResealable stand-up pouch:\u003c\/strong\u003e Airtight seal preserves the volatile oils between uses.\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003ePacked fresh in McKinney, Texas.\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── SIZES + CROSS-SELL ── --\u003e\n\u003ch2\u003eAvailable sizes and companion product\u003c\/h2\u003e\n\u003cp\u003eChoose your size:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e4 oz\u003c\/strong\u003e — ideal for occasional pickling and mulled wine use\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8 oz\u003c\/strong\u003e — for regular cooks and pickle enthusiasts\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e16 oz\u003c\/strong\u003e — best value for heavy users and home-grinding fresh allspice powder\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso available:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003ca href=\"\/products\/organic-allspice-ground\"\u003eOrganic Ground Allspice\u003c\/a\u003e — pre-ground for instant use in dry rubs, jerk seasoning, baking, and spice blends\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNeed bulk quantities? Visit our \u003ca href=\"\/pages\/wholesale-customers\"\u003ewholesale page\u003c\/a\u003e for 5 lb to 44 lb pricing.\u003c\/p\u003e\n\n\u003c!-- ── STORAGE ── --\u003e\n\u003ch2\u003eStorage and shelf life\u003c\/h2\u003e\n\u003cp\u003e\n  Store in a cool, dry place away from heat, light, and moisture. Keep the resealable pouch tightly sealed. Whole allspice berries retain peak aroma and flavor for \u003cstrong\u003e3–4 years\u003c\/strong\u003e when stored properly — significantly longer than ground allspice (2–3 years). Do not grind until ready to use. Freshness test: scratch or lightly crack a berry — fresh, potent berries release an immediate burst of warm, complex aroma. Flat or faint aroma means essential oils have diminished.\n\u003c\/p\u003e\n\n\u003c!-- ── PRODUCT SPECS ── --\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBotanical name:\u003c\/strong\u003e Pimenta dioica\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon names:\u003c\/strong\u003e Allspice, whole allspice berries, pimento berries, myrtle pepper\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guatemala\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole dried unripe berries\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Deep reddish-brown\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor profile:\u003c\/strong\u003e Complex and warm — cinnamon, cloves, nutmeg, and black pepper simultaneously\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e USDA Organic (Cert #0847519), Non-GMO, Gluten-Free, Vegan\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Resealable stand-up pouch\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAvailable sizes:\u003c\/strong\u003e 4 oz, 8 oz, 16 oz\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCertifying body:\u003c\/strong\u003e Texas Department of Agriculture\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePacked in:\u003c\/strong\u003e McKinney, Texas, USA\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 3–4 years, properly stored\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── FAQ ── --\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow many whole allspice berries equal a teaspoon of ground allspice?\u003c\/strong\u003e\u003cbr\u003e\nApproximately 5 whole allspice berries equal ¼ teaspoon of ground allspice, or about 10–12 berries per teaspoon. When grinding fresh from whole berries, you will get slightly more flavor per equivalent weight than pre-ground powder because the essential oils are fully preserved until the moment of grinding.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo I need to remove whole allspice berries before serving?\u003c\/strong\u003e\u003cbr\u003e\nYes — whole allspice berries are not pleasant to eat directly. They are very hard and intensely flavored when bitten into. In soups, stews, brines, and mulled beverages, add them at the beginning of cooking and remove before serving — exactly as you would with whole cloves or bay leaves. In pickling jars, they remain in the jar but are typically not eaten.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I grind whole allspice berries into powder?\u003c\/strong\u003e\u003cbr\u003e\nYes — and freshly ground allspice from whole berries is dramatically more aromatic than pre-ground powder. Lightly toast berries in a dry skillet 1–2 minutes, then grind in a spice grinder. Use immediately for maximum aroma. Approximately 10–12 berries yield 1 tsp freshly ground allspice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow many allspice berries should I use for mulled wine?\u003c\/strong\u003e\u003cbr\u003e\nUse 6–8 whole allspice berries per bottle of wine (serves 6–8), combined with 2 cinnamon sticks, 8 whole cloves, and orange peel. Simmer on the lowest heat for 20–30 minutes — never boil. Strain before serving. The allspice provides the warm, clove-forward backbone of classic mulled wine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the shelf life of whole allspice berries?\u003c\/strong\u003e\u003cbr\u003e\nWhole allspice berries retain peak flavor and aroma for 3–4 years when stored in a sealed container away from heat, light, and moisture — significantly longer than ground allspice (2–3 years). The whole berry protects the essential oils from oxidation until cracked or ground. Scratch a berry with your fingernail — strong, immediate aroma means fresh and potent.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre Spicy Organic whole allspice berries USDA certified organic?\u003c\/strong\u003e\u003cbr\u003e\nYes. Our Organic Whole Allspice Berries are USDA Certified Organic under Regulations 7 CFR Part 205, Certificate Number 0847519, issued by the Texas Department of Agriculture. Sourced from certified organic farms in Guatemala. Non-GMO, gluten-free, vegan, and 100% pure whole berries with no additives or coatings.\u003c\/p\u003e","brand":"Spicy Organic","offers":[{"title":"4 OZ.","offer_id":46813848764605,"sku":"SO-ALSP-4OZ","price":12.98,"currency_code":"USD","in_stock":true},{"title":"8 OZ.","offer_id":46813848797373,"sku":"SO-ALSP-8OZ","price":15.48,"currency_code":"USD","in_stock":true},{"title":"16 OZ.","offer_id":46813848830141,"sku":"SO-ALSP-16OZ","price":22.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/8205\/5613\/files\/Organicallspicewholeberries.jpg?v=1779405826","url":"https:\/\/bhhec.org\/products\/organic-allspice-whole-berries-certified-usda-organic-allspice-seasoning-for-baking-marinades-pickling-stews-sauces-and-beverages","provider":"Black Hills Health Retreat","version":"1.0","type":"link"}