Jamaican pepper or Indian wood

Jamaican pepper, also called Bois d’Inde, is a unique and precious spice, often described as a symphony of aromas. Native to the Caribbean, it is harvested from the dried berries of Pimenta dioica, a tropical tree. Its complex aroma evokes a blend of familiar spices: cinnamon, nutmeg, cloves, with a hint of pepper. ITS AROMATIC PROFILE: Warm and spicy, it is perfect for bringing a subtle depth to your dishes. With its notes of cinnamon and clove, it gives off a comforting warmth, ideal for winter recipes. A hint of peppery freshness balances the whole, adding liveliness. AND IN THE KITCHEN: Savory combinations: - Marinades and meats: Traditionally used in marinades such as the famous jerk chicken, it also enhances stews, stews, and grilled meats (lamb, pork, or poultry). -Soup and broths: Add it to a pumpkin velouté or lentil soup for a spicy and comforting touch. -Fish and seafood: Enhances white fish cooked in the oven or in foil, as well as shrimp sautéed with lemon and herbs. -Exotic Cuisines: Perfect for Indian dishes like curry or biryani, as well as Moroccan tagines with dried fruits. -Roasted vegetables: Squash, carrots, or sweet potatoes take on a new dimension with a pinch of Bois d’Inde. Vegetarian Pairings: - Legumes: Add them to a vegetarian chili, lentil dhal or chickpea salad for an aromatic boost. -Pies and quiches: A squash pie or a spinach and goat cheese quiche are sublime. -Rice and cereals: Perfect for flavoring basmati rice or a quinoa salad with dried fruits. Sweet combinations: - Fruity desserts: Delicious in apple compote, pear tart or red fruit crumble. -Chocolate: Enhances a dark chocolate cake or chocolate mousse with a spicy and warm touch. -Baking: Add it to cookies, spice cakes or gingerbread for a unique aromatic depth. -Beverages: Perfect in mulled wine, hot chocolate, or to infuse a syrup to pour over fruit or a frozen dessert.