Post by Paulinemom on Sept 15, 2007 10:35:11 GMT
General Description
Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns.
Origin
Allspice comes from Jamaica, Mexico, and Honduras.
Traditional Use
Allspice is used in Jamaican jerk seasoning and in Jamaican soups, stews and curries. It is also used in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages.
Taste and Aroma
Allspice is pungent and fragrant. It is not a blend of "all spices," but its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg.
Ideas to Get You Started
The warm sweet flavour of Allspice lends itself to a wide variety of foods.
Allspice is commonly used in both savory and sweet foods.
Try mixing 1/4 teaspoon ground Allspice with 2 pounds of ground beef to give a unique flavour to meatloaf or hamburgers. Or, add 1 teaspoon of ground Allspice to angel food or white cake mix for a sensational spicy flavour.
Aromatic whole Allspice is a great addition to potpourri.
Add a few Whole Allspice to your pepper grinder, along with a mixture of black, white, and green peppercorns for a unique seasoning blend.
For an intriguing spiciness, add whole, cracked berries to marinades for chicken and pork, simmering beef stew, pot roasts, or hearty bean soups.
Enhance simple desserts such as applesauce, fruit compotes, and oatmeal cookies with the warm, sweet flavour of Ground Allspice.
Add a pinch of Ground Allspice to barbecue and tomato sauces as well as cooked winter squash and carrots.
Allspice may be substituted for cloves.
To grind Allspice at home, do not use a grinder with plastic parts, because the oil in the spice can cloud plastic.
Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns.
Origin
Allspice comes from Jamaica, Mexico, and Honduras.
Traditional Use
Allspice is used in Jamaican jerk seasoning and in Jamaican soups, stews and curries. It is also used in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages.
Taste and Aroma
Allspice is pungent and fragrant. It is not a blend of "all spices," but its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg.
Ideas to Get You Started
The warm sweet flavour of Allspice lends itself to a wide variety of foods.
Allspice is commonly used in both savory and sweet foods.
Try mixing 1/4 teaspoon ground Allspice with 2 pounds of ground beef to give a unique flavour to meatloaf or hamburgers. Or, add 1 teaspoon of ground Allspice to angel food or white cake mix for a sensational spicy flavour.
Aromatic whole Allspice is a great addition to potpourri.
Add a few Whole Allspice to your pepper grinder, along with a mixture of black, white, and green peppercorns for a unique seasoning blend.
For an intriguing spiciness, add whole, cracked berries to marinades for chicken and pork, simmering beef stew, pot roasts, or hearty bean soups.
Enhance simple desserts such as applesauce, fruit compotes, and oatmeal cookies with the warm, sweet flavour of Ground Allspice.
Add a pinch of Ground Allspice to barbecue and tomato sauces as well as cooked winter squash and carrots.
Allspice may be substituted for cloves.
To grind Allspice at home, do not use a grinder with plastic parts, because the oil in the spice can cloud plastic.