Botanical Name - Pimenta dioica
Other Names - Eugenia pimenta, Pimenta officinalis
Origin - Mexico
Culinary Usages - Add spice to quick breads, cookies, cakes, fruit pies and other baked goods. Adds sweetness to French toast, puddings, Caribbean jerk seasoning mixes, salad dressings, spiced teas and mulled wine.
Cosmetic Usages - Ground allspice can be blended with other powdered herbs and spices to produce natural foundation powders.
Aromatic Usages - Use to add scent to massage and perfume oils.
A single spice that imparts the aroma and flavor of a trio of warm seasonings -- cinnamon, cloves, and nutmeg -- allspice is the unripened berry of a small evergreen. Use it in desserts and preserves as well as gravies and marinades, with fruits as well as meats.
The spice pairs well with beef, chicken (especially dark meat), apples, pumpkin, summer squash, carrots, beans and tomato-based dishes. Add to stews, meat marinades, pickling seasoning, cakes, cookies and other baked goods.
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