A spice made from the dried, nearly ripe berries of Pimenta officinalis, a tropical evergreen tree.
The 15th century explore Christopher Columbus is credited with discovering allspice in the Caribbean islands.
Aztecs used to flavor chocolate with allspice seeds. It was first imported into Britain in the early 17th century and was described as allspice in 1621.
The name allspice came about because it has an aroma and flavor resembling that of a blend of nutmeg, cinnamon, and cloves.
Allspice is available both in whole or ground form.
All spice is mostly used in Western cooking and is less suitable for eastern cooking.
It is used in fruit pies, cakes, mincemeat, plum pudding, soups and sauces. It also used in pickles, canned meats, sausages, gravies, relishes, fish dishes, pies, puddings and preservative.
Essential oils from leaf and berry of allspice are used as a flavoring agent in meat products and confectionaries.
Allspice (Pimenta officinalis)
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