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Badia Allspice 0.5 oz. (14.2 g)

Badia Allspice's name says it all: a combination of aromatic flavors including cloves, cinnamon and nutmeg. It is used to give a distinctive seasoning to salads, soups, stews, fish, poultry and meat as well as desserts especially fruit based and in biscuits and cakes. Allspice blends with Annato Seed, Bay Leaves, Caraway Seed, Celery Salt, Chili Powder, Cilantro, Cinnamon, Cloves, Coriander, Curry Powder, Dill, Fennel Seed, Ginger, Nutmeg, Onion, Paprika, Poppy Seed, Red Chili Pepper, Sesame Seed, Tamarind, Thyme, Turmeric and Vanilla Extract. Allspice is good for poultry, red and white meats, fish and seafood, pickles, relishes, preserves, cooked vegetables, soups, rice, potatoes and desserts. Allspice is also known as Jamaica Pepper, Pimiento, and Bay Rum Berry. Allspice is traditional in Latin American, Mediterrantean and Middle Eastern cuisines.

Latin America and the Caribbean countries share many similarities in their diet since it’s greatly influenced by Spain. However, throughout the years and given the various locations, climates and terrain, culinary differences have evolved. Some of the most common ingredients from all the countries in this region are corn, beans and chilies.

• Nicaraguans, Costa Ricans, Hondurans and El Salvadorans often accompany their food with tortillas, which vary in size and thickness according to the country. They are a daily staple, either to have with beans or to accompany with any snack. In some Central American countries, tortillas are filled either with cheese or with pork crackings, as they are in El Salvador.
• The Caribbean islands of Cuba, Puerto Rico and the Dominican Republic were greatly influenced by Spain, and rice is a common food in these three countries - as it is throughout most of the region. One can find "Arroz con Pollo" in the Dominican Republic, "Arroz Con Congri" in Cuba and "Arroz con Habichuelas" in Puerto Rico. These Caribbean countries also add seafood and some local fruits such as papaya and mango to their cuisine.
• Colombia, Ecuador and Peru share similarities in their coastal cuisine, due to the abundance of fish and seafood from the oceans that surround them - the Atlantic Ocean in Colombia, and the Pacific Ocean in Peru and Ecuador. A renowned treat of this region is ceviche, consisting of raw fish marinated in lime juice, salt, chili, onion and garlic. This region is also known for its "sancochos", or soup stews, influenced greatly by the local native Indians.
• Brasil and Argentina have a high appreciation for beef in common. Argentina is known to obtain the best meat cuts. Vacio or Entrana are always accompanied by a chimichurri made with parsley, garlic and oil, for a delicious taste. In Brazil, it's common to eat different kinds of beef, yet in a rodicio, picanha must never be left out.

Mediterranean gastronomy is so good, due partly to the climate and the terrain. In this region beef is very limited and fish and seafood are abundant. The olive’s variety has given olive oil the place of butter. Its wheat, barley, almond and grape cultivation, as well as abundance of dried fruits, determines this region’s fame as one of healthy and well-balanced nutrition. Its winery tradition is a determining factor on the daily, yet moderate, consumption of a variety of wines of the region, with a history that dates back thousands of years prior to the Christian era.

• The food of Spain is known for its rich flavors and great influence on Latin American food. Notably, the usage of casseroles or "all in one" meals. Think of the delicious paella, and the traditional tapas in which dinner is replaced, or commenced, by small portions of varied seafood or vegetables such as sautéed mushrooms in garlic.
• In the north of Africa, south of the Mediterranean (from Morocco to Egypt), this highly farmed region bases its food on wheat and barley, and vegetables such as lettuce, cucumber and leek that are commonly served with a simple but tasty oil and vinegar dressing. In Morocco, the Chachouke salad is famous, consisting of various peppers with paprika and cumin. In several countries, lamb is served with prunes or dried fruits; chickpea soup with parsley is enjoyed; and dates and figs are present in almost all of the desserts.
• From the Northeast area of the Mediterranean (Italy and Greece), you get a delicious antipasto and Italian pastas. There's octopus in lime juice with olive oil. And the traditional Greek salad where feta cheese is an essential ingredient. This region distinguishes itself for its usage of oregano, basil, olives, onions, tomatoes and garlic in most recipes.

Before tasting Middle Eastern food, know that it is an exceptional cuisine, full of seasonings without being overly spicy, and features a taste of contrasting flavors. While lamb and beef are predominant, one also finds rich recipes for chicken and fish, made aromatic with lime juice, to give it a light taste. Vegetables, grains, cereals, eggplant, chickpeas, and lentils are also featured in this cuisine.

• In Lebanon, Israel and Jordan, you'll find Pita bread, accompanied by Tahine and falafel made out of chickpeas. It's also a bulwark of this gastronomy's Tabbouleh, a salad made out of minced parsley with tomatoes, onions, and wheat, seasoned with basil, olive oil and lots of lime juice. You'll also find Shawarmas made of lamb or chicken, prepared similarly to the rotisserie process, but marinated in spices and cut in round slices.
• In the North, where the flavors of Turkey predominate, you'll find a variety of spices, olives, onions and garlic garnishing each meal. It's famous for chicken with peppers and eggplant, and breakfast is the most important meal of the day. A typical Turkish breakfast is made up of fresh tomatoes, white cheese, black olives, bread, honey or marmalade, and sometimes egg.
• In the Central area of the Middle East, specifically Iraq, cardamom is a frequently used spice. Iraqis prepare leg of lamp cooked slowly throughout the day with a combination of ingredients such as garlic, chili, cardamom seeds, cinnamon sticks, salt, pepper, lime juice and olive oil. There are also cardamom cookies, which are comprised of flour, cardamom powder, eggs, almonds, sugar and baking powder.
• On the Eastern Side of the Middle East - Iran - there is a variety of culinary spices used. Vegetarians can enjoy stuffed grape leaves filled with rice, onions, parsley, black pepper, Cajun pepper, and turmeric. Eggplant is well liked and served in various forms; eggplant with yogurt is a nice side dish with your lunch. A rice dish, seasoned in the way of this region, is Persian Rice with cinnamon and pistachios. A simple breakfast consists of hot tea, different breads such as Lavash, Barbary and Sangak, and feta cheese.

Jose Badia left Spain in 1960, looking for new opportunities in the New World. He first landed in Santiago de las Vegas, Cuba, where he became known for his hardware store, Badia & Garrigo. In 1963, with difficulties facing Cuba, Jose emigrated to Puerto Rico and entered the world of spices. After leaving Puerto Rico in 1967, the Badia family looked for new markets in Miami, the land of Cuban immigrants, building brand loyalty. There, Badia begins to grow with the help of another company, and begins to appear on grocery store shelves. Slowly, Badia becomes more popular and well-known, and it spreads to more grocery stores. By 1998, Badia has expanded worldwide. More than 350 UPC’s, placement in 1100 points of sale in the U.S., international markets in three continents, international distribution and a dynamic, high-tech production line with an increase of 28,000 square feet at its new warehouse prove Badia is a great leader in its category.

Badia strives to be the strongest ethnic line of spices in the marketplace, with the most competitive prices and an exceptional selection of products for consumers to choose from.