Cookbook:Allspice
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Spices and herbs
Allspice, also called Jamaica pepper and sometimes pimento, is the unripe berry of the Pimienta dioica tree.[1] It is dried and used as a seasoning in various cuisines. Its name comes from its flavor, which is reminiscent of many spices.
Characteristics
editAllspice berries are small, round, and brown when dried—similar in appearance to peppercorns. Their flavor profile comes largely from eugenol, which give similarity to cloves, cinnamon, and nutmeg.[2] Most of the flavor is in the seed husk.[3]
Use
editAllspice is the primary spice in Jamaican jerk spice. It goes well with other spices containing eugenol (cinnamon and nutmeg), cineole (cardamom), phellandrene (pepper and star anise), and linalool (coriander).[3]
Recipes
editReferences
edit- ↑ "All-Spice is Basically an All-in-One Pumpkin Spice Blend". The Spruce Eats. Retrieved 2023-10-28.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.