About Allspice
Allspice's aroma is like a combination of cinnamon, cloves, ginger and nutmeg.
In the past it has been used to cure and preserve meats. It has a warm, sweetly
pungent flavor with peppery overtones. In America it is commonly used in cakes,
fruit and pumpkin pies, puddings, ice cream, marinades and mulling spices.
Add a few allspice berries to pickled herring, sauerkraut, pickles, soups,
game dishes or spiced beef. It is a background seasoning for Spanish/Jamaican
jerked meats. Indian curries and pilafs contain allspice and it flavors Middle
East meat and rice dishes. It can be used as a substitute for cinnamon, cloves
or nutmeg. The tannins in allspice provide a warming effect and mild anesthetic
that can be as a home remedy for arthritis and sore muscles, either as a poultice
or in hot baths. The ground spice loses flavor quickly. It can be ground in
a spice mill or an electric coffee grinder. Whole allspice will keep indefinitely,
but keep out of sunlight.
