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ALLSPICE
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.
Traditional Ethnic
Uses
Allspice is used in Jamaican jerk seasoning and in Jamaican soups,
stews, and curries. It also is 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
A Few Ideas
The warm sweet flavour of Allspice lends itself to a wide variety of
foods. Allspice is commonly used in both savoury 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.
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