Allspice ground

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

Description:
Allspice originates from 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 an elementary component of the very popular jerk paste, which serves as a marinade for poultry and pork grilled in old oil barrels. In Central Europe and England, allspice is often used to flavour soups, dark sauces, stewed vegetables or to pickle vegetables. Allspice is also the dominant flavouring in many meat dressings, 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 biscuits, gingerbread and stewed fruit.

Usage:
Whole allspice seeds can be boiled in liquid or crushed in a mortar. For soups, pickles, vinegar stocks and sauces, 3-4 allspice seeds per litre of liquid are sufficient. Finely ground allspice is more suitable for seasoning and especially for baking.

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

Aroma/taste:
Reminiscent of clove and pepper

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