Allspice

Description

Allspice berries are dried fruits harvested before they ripen. Whole allspice berries last longer than ground ones and give dishes a stronger aroma if ground just before use. Interestingly, allspice isn’t just for food; it’s also used in deodorant production. Dried allspice berries have a dominant clove aroma, while the tree’s leaves smell of cinnamon and nutmeg. Today, allspice is grown on plantations in Mexico and Central America, but the best quality still comes from Jamaica.

USE: Allspice is used worldwide in various meat dishes like German sausages, as well as stews, marinades, and BBQ sauces. It’s also used in desserts, cakes, and for making the allspice liqueur Pimento Dram. It’s most popular in Scandinavia, where it’s used in fish marinades and meat pie fillings. The British use it in stews, sauces, and pickles. The Mayans once added allspice to their hot chocolate drink, *chocolatl*. Allspice releases its flavor very slowly, so add it to your dish at least 30 minutes before it’s done.

Plus! Pork and veal meat pâtés and terrines, chicken meat, meat, grilled fish, pickled herring, eggplants, carrots, parsnip, squash, sweet potatoes, fruit pies or compote (apple, pear), fruit salads.

MANASGARSAS.LV RECOMMENDATION: Try making delicious braised cabbage with allspice and game meat. You can add chopped prunes for sweetness.