Allspice whole

also: clove pepper, Jamaica pepper, allspice (allspice)

Description:
Allspice originated in the Caribbean, or Central America, and became increasingly popular in European cuisine through commercial cultivation and distribution by the English in the 17th century. It tastes and smells of clove and pepper and is responsible, among other things, for the naming of gingerbread.

In Jamaica, allspice is a basic ingredient in the very popular jerk paste used there as a marinade for poultry and pork grilled in old oil barrels. In Central Europe and England, allspice is popular for flavoring soups, dark sauces, braised vegetables, or pickling vegetables. Allspice is also the dominant flavoring spice in numerous pickling applications for meat, such as game dishes and sauerbraten. In the Orient, allspice is often used in complex spice mixtures for grilled lamb or poultry.

Allspice is excellent with beef, poultry, pork, game and fish, sauces, soups and ragouts, as well as cookies, gingerbread and stewed fruit.

Usage:
Whole allspice seeds can be cooked as a whole in liquid or pounded in a mortar. For soups, pickles, vinegar broths and sauces, 3-4 allspice seeds per liter of liquid are sufficient. For seasoning and especially for baking, the finely ground allspice is more suitable.

Well-known dishes:
Jamaican jerk, relishes, sauerbraten, apple red cabbage.

Aroma/Taste:
Reminiscent of clove and pepper

Harmonizes with:
Garlic, Coriander, Nutmeg, Clove, Pepper, Thyme, Cinnamon, Lemon.

Origin:
Jamaica