Allspice - new spice (Jamaican pepper) - ground
SHORT DESCRIPTION
The allspice tree originates from Central America and the West Indies, where it is still predominantly cultivated today. The best allspice is said to come from Jamaica, which supplies about two-thirds of the world's needs.
USE
It also goes perfectly with minced meat dishes, meatloaf and liver dumplings, thick soups and dark sauces.
GOOD TO KNOW
Allspice berries add a rounded flavor to meat marinades (sauerbraten, game) and fish marinades. Allspice seasoning is also used for pickling cucumbers, gherkins, and mixed pickles; for seasoning roast pork, beef, and lamb; for dark ragouts, all kinds of cabbage stews, meat broths, fish soups, and for cooking fish stock. Ground allspice is also a staple in Christmas baking, plum cake, and plum compote.
TASTE
Allspice consists of dried, brownish-gray berries (5-7 millimeters in size). It is also known by many other names: allspice, peppercorns, new spice, English spice, or Jamaican pepper. This versatile spice tastes and smells somewhat like pepper, cloves, nutmeg, and cinnamon.
PRODUCTION
The conditions necessary for fruit spices to develop from a flower into a plant's fruit include aspects of climate and botany. Therefore, cultivation mainly takes place in warmer climates, such as Jamaica or Mexico.
Allspice - new spice (Jamaican pepper) - ground
Use and application
It also goes perfectly with minced meat dishes, meatloaf and liver dumplings, thick soups and dark sauces.
Details
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