Food: Allspice edit

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edit About Allspice

A small berry from the Jamaican Bayberry tree, that is used to flavor food and drinks. As the name suggests, Allspice has a unique flavor that is most often described as a combination of nutmeg, cinnamon and cloves. This spice is very versatile and can be used to make savory as well as sweet dishes.

Ground allspice is not a mixture of numerous spices, it is just from the one berry.

Popular dishes it is used in is in Jamaican jerk seasoning, mole sauces, curry powders, and barbecue sauces.

It is best to be stored in whole berry form like peppercorns as it loses much of it's flavor and aroma when ground. Freshly ground is best.

Other Names:Jamaica Pepper, Kurundu, Newspice, Myrtle Pepper, Kebab Cheeni, Pimenta Berry, कॅबाब चीनी, কাবাব চিনি Kabab Chini, 五香粉... All Translations
Photo: Flickr user Elenadan
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Wikipedia

Allspice, also called Jamaica pepper, kurundu, myrtle pepper, pimenta,Note, however, that the name pimento, often substituted when ''pimenta'' is intended, is properly used for a certain kind of large, red, heart-shaped sweet pepper that measures three to four inches long and two to three inches wide. Its flesh is sweet, succulent and more aromatic than that of the red bell pepper. These pimentos are the familiar red stuffing found in quality green olives. or newspice, is a spice which is the dried unripe fruit ("berries") of ''Pimenta dioica'' , a mid-canopy tree native to the Greater Antilles, southern Mexico and Central America, now cultivated in many warm parts of the world. The name "allspice" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves. Several unrelated fragrant shrubs are called "Carolina allspice" (''Calycanthus floridus''), "Japanese allspice" (''Chimonathus fragrans'') or "Wild allspice" (''Lindera benzoin''). Allspice is also sometimes used to refer to the herb Costmary (''Tanacetum balsamita'').

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