Cookbook:Allspice
| Allspice | |
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| Category | Herbs and spices |
Cookbook | Recipes | 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[edit | edit source]
Allspice 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[edit | edit source]
Allspice 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[edit | edit source]
References[edit | edit source]
- ↑ "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.