WHAT IS IT?
Most people assume that Allspice powder is a blend. It is not. Occasionally called a pepper, because they resemble a black pepper seed, but it is not.
Allspice smells like a nice blend of cinnamon, clove, with a bit of clove.
Exported by both the British and Spanish, and easily transplantable to warm climates, Allspice is grown in many parts of the world, but the Jamaican berries are the best.
- BBQ Sauces & Marinades (Especially Jerk)
- Baking, usually with sweet tastes in muffins, pies, etc.
A FEW IMPROVISATIONAL RIFFS:
- Add to a potato salad substituting for sweet relish in some traditional recipes for a lighter taste without the sweet/acid side-effects of a relish;
- Drop a berry into the beans ground for a pot of coffee to add a nice aroma to your cup;
- Grind and use 1 tsp in shepherd’s pie’s meat base with a little soy sauce instead of worcestershire;
For years it was a cheaper alternative to a combo of more costly spices shipped from farther away, and, for small home pantries, it replaced three spice bottles with one, so it can be found very commonly in older recipe books of American baking.
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