Allspice for cooking

Allspice is an aromatic stimulant that helps to relieve indigestion and gas. It comes from Pimenta dioca, a tropical evergreen with dark glossy leaves and small white flowers; its berries are painstakingly handpicked and air-dried to a rich red-brown.

The allspice tree is a native to the West East Indie. Allspice is pungent and sharply aromatic and is available commercially both as a dried berry and powdered.

The English, who coined the name Allspice in 1621, thought it tasted like a combination of cinnamon, clove and nutmeg.

Versatile allspice perfumes fruit dishes, jams, and apple and pumpkin pies.

It lends subtle warmth to cakes and breads, but it’s also must in pickling spice and corned beef. Allspice also used in French and Caribbean cooking, northern Indian curries and for making potpourri.

Allspice creates depth and aroma in rubs and marinades for beef and venison.
Allspice for cooking