WHAT IS IT?
Most people assume that Allspice powder is a blend.
It is not.
It’s occasionally called a pepper, because they resemble a black pepper seed.
It is not.
It IS the unripened, dried berry of a tree that grows natively from Central America to Southern Mexico, but is now grown in a wide number of warm climates.
It IS a staple fragrant for Jamaica’s own BBQ, Jerk.
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 Jamaican Jerk)
- Baking, usually with sweet tastes in muffins, pies, etc.
- Chai tea;
- Gingerbread loaf
A FEW IMPROVISATIONAL RIFFS:
- Add to a potato salad substituting for sweet relish in some traditional recipes for a lighter taste without the overpowering elements of a relish;
- A hint in your coffee grind for nice holiday-spiced 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. For small home pantries, it replaced three spice bottles with one. It can be found very commonly in older recipe books of American baking.
GRIND OR WHOLE
I prefer the whole, to the ground. I’d rather take a spice mill, or a coffee mill, and grind my own. Of course, if you’re not as cooking obsessed as me, or you use a lot of ground every month, then this is your go-to.
- Jamaica pepper
- Myrtle pepper
- Turkish yenibahar
- English spice
- englisches Gewürz
- english gewirts [ענגליש געװירץ]
- English herb
- ziele angielskie
- angeĺskae zelle
- ангельскае зелле
- English pepper
- pilpel angli [פלפל אנגלי]).
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