Further seasoning wisdom:

This lavish spice originates from evergreen trees in the cloud forests of Alta Verapaz, Guatemala. The altitude, temperature and humidity in this area create the optimal condition to produce the most flavoursome and delicious allspice berries. When ready, in October and November, they are handpicked by farmers, and then dried in the sun. 

If you’re naturally inclined towards Mexican and Carribean cuisines, this spice is a cabinet must-have. The sugar-spicey combination is the ideal base for jerk chicken, mole sauces and many more.

This spice has a smoky warmth and comforting sweetness, with a rich flavour which can be paired with an infinite number of recipes. Infuse it into your pumpkin pies, festive desserts, stews and sauces, spice up your cocktails and teas, and jazz up your meats and BBQs. It’s a fabulous base for bolognese, chillies and curries too.