The Caribbean flavor hits me like a dose of sunshine. —Aubrey, World Spice resident herbalist and spice expert

Includes ready-to-use half cup pouches of:
Jamaican Allspice
Turkish Bay Leaf
Vietnamese Black Peppercorn

When the weather is dreary, this warmly spiced ode to sunshine is the best remedy. Infuse this combination of allspice, bay leaves, and black pepper into store-bought or homemade broth for a warm bite with lively herbal notes. If you like it HOT, add in a shake of your favorite chile flakes. Make a big batch of sipping broth and keep it in the fridge so you can have a little boost whenever you need it.

Details below.

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How to Infuse Broth
Yield: One Island Spice Bundle will make 8 quarts (32 cups) of spice infused broth goodness, with some black pepper and bay leaves leftover — we know you’ll use them. Refrigerate for up to five days. 

For one quart (4 cups) of broth:

1. Pour the broth into a medium saucepan and bring to a simmer.
   
2. Add 1 tablespoon allspice, 1 teaspoon black pepper, and 1 bay leaf — loose or in an infusion ball, broth sock, or tea bag.
   
3. Simmer gently for 5-8 minutes (the longer you simmer, the stronger the flavor).
   
4. Strain out your spices using a fine mesh sieve or remove your infusing bundle.
   
5. Season with a pinch or two of salt if desired — we like Sel de Mer for the extra mineral boost.

Sip and enjoy!