AllSpice / Kabab Chini 100gm

What is Kabab Chini (Allspice)?

Kabab Chini (कबाब चीनी), also known globally as Allspice or Jamaica Pepper, is the dried unripe berry of the Pimenta dioica tree. It gets its name from a single remarkable characteristic — the aroma of a single berry combines notes of clove, cinnamon, nutmeg and black pepper in one, which is why English speakers called it “allspice.”

Kabab Chini vs Cubeb Pepper — don’t confuse them

In India, two different spices are sometimes labelled “Kabab Chini”:

• Allspice (Pimenta dioica) — this product. Larger, smoother berry. Warm clove-cinnamon aroma. Used in Mughlai dishes, biryani masala, kebabs.
• Cubeb pepper (Piper cubeba) — also called “Tailed Pepper.” Smaller berry with a short stem. Peppery-eucalyptus flavour.

Our product is true Allspice (Pimenta dioica) — the version used in authentic North Indian Mughlai recipes and biryani garam masalas.

Culinary uses

• Mughlai cuisine — nihari, korma, biryani, kebab masala
• Garam masala blends — adds depth no single spice can match
• Pickling spice — a classic pickling-spice ingredient in Europe and the Caribbean
• Caribbean jerk seasoning — a defining flavour of Jamaican cooking
• European bakery — gingerbread, Christmas cake, mincemeat, mulled wine
• Meat stews, pâtés, sausages, slow-cooked beef
• Pumpkin and apple pies

Health benefits

Allspice contains eugenol (the same compound in cloves), quercetin, and gallic acid. Traditionally used to:

• Aid digestion and reduce bloating
• Act as a natural antioxidant
• Soothe toothache (crushed berry applied to gum — classical remedy)
• Warm the body in cold weather

How to use

Add 4–6 whole berries while tempering oil for curries and biryanis — remove before serving. For masala blends, dry-roast lightly then grind. For pickling, add whole berries to the brine. In bakery, use freshly ground powder (1/4 to 1/2 tsp per recipe).

Product details

• Scientific name: Pimenta dioica
• Common names: Kabab Chini / Kabab Cheeni / कबाब चीनी (Hindi), Allspice / Jamaica Pepper / Pimento (English), Sarvabahar (Marathi)
• Origin: India
• Form: Whole dried berries
• Processing: Sun-dried, hand-cleaned, unfumigated
• Net quantity: 100g
• Diet type: Vegetarian
• Shelf life: 18 months from packing date (whole berries)
• Storage: Airtight container in a cool, dry place

Frequently asked questions

What is Kabab Chini used for in Indian cooking?

Kabab Chini is a classic Mughlai spice used in biryani, nihari, korma, kebab masala, and garam masala blends. It adds a warm, layered aroma that combines clove, cinnamon and pepper notes.

Is Kabab Chini the same as Allspice?

Yes — Allspice (Pimenta dioica) is the authentic Kabab Chini used in North Indian Mughlai cooking. Some sellers confuse it with Cubeb Pepper (Tailed Pepper), which is a different spice.

How many Kabab Chini berries per biryani?

For a biryani serving 4–6 people, add 4–6 whole berries to the whole-spice tempering (bay leaf, cardamom, cinnamon stage). Remove before serving if preferred.

Can I use Kabab Chini instead of garam masala?

No — Kabab Chini is one ingredient of a garam masala, not a replacement. But a pinch of ground Kabab Chini added to simple garam masala instantly deepens its flavour.

What are the health benefits of Kabab Chini?

It is rich in eugenol (antioxidant, analgesic), supports digestion, and is traditionally used for toothache relief. Culinary quantities are safe for daily cooking use.

Where does Kabab Chini come from?

The plant Pimenta dioica is native to the Caribbean and Central America, but our berries are grown in India to meet local quality standards.

How long does Kabab Chini stay fresh?

Whole berries retain aroma for 18–24 months when stored airtight. Once ground, the aroma begins to fade within 2–3 months — grind only what you need.