Origin:
Jamaica, West Indies, Tropical South America
Description:
Allspice (Pimento dioica) is a tree in the Myrtaceae (myrtle) family with dark, aromatic berries a little larger than peppercorns. Allspice berries are cured and dried before use and have little aroma until crushed. When crushed, the aroma resembles a combination of cloves, cinnamon, and nutmeg - with some of the heat of black pepper. However, allspice is best ground fresh as it loses much of its aroma when it is ground and stored.
Applications:
Hot, jerk seasoning pastes from Caribbean cuisine feature allspice as a marinade for meats. In the United States, allspice is used frequently during the holiday months in sweets such as cookies and pies and in savory dishes which feature root vegetables, squash or pumpkin. Allspice is also used in stews and sauces, and is a flavoring for pickled vegetables and cured meats. Try adding a little allspice whenever a recipe calls for nutmeg or cinnamon; allspice seems to enhance their flavors!
