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.
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.
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.
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.