How to Use Allspice Around Your House: A blog about using allspice to improve the air quality in your home. Includes some recipes.

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Allspice is a spice that is often overlooked in comparison to other spices such as cinnamon, nutmeg, and clove. Allspice is used in many different kinds of cooking and is a key ingredient in Caribbean jerk seasoning. It is also an important ingredient in many spiced rum drinks.

Allspice has a unique flavor that mixes the flavors from the clove, cinnamon, and nutmeg together. The taste of allspice resembles a combination of cloves, cinnamon, and pepper.

With the unique flavor of allspice and its ability to mix with other flavors it can be used in many different kinds of cooking. You can use allspice to add a little extra flavor to your favorite recipes. By experimenting with allspice you will be able to find just the right amount to give your food the added spices it needs without overpowering the main dish.

Allspice can also be used to make some delicious desserts. One great dessert you can make with allspice is called eggnog pudding cake. This cake consists of layers of cake and eggnog custard topped with whipped cream and crushed allspice berries.

You can also use allspice as an air freshener around your house. All you need to

Allspice is a spice that tastes like a mix of cinnamon, nutmeg, and cloves. It is used in many cuisines: Caribbean, American, Indian, Middle Eastern, European. It is also known as Pimiento berry, Jamaica pepper, myrtle pepper, newspice and pimenta.

My house has had a constant smell of cigarette smoke for about 15 years. I tried everything I could think of — bleach, vinegar and water spray, scented candles and incense sticks. Nothing has worked until I used allspice.

I use it by mixing it with olive oil at a ratio of 1 teaspoon allspice to 1/2 cup olive oil. I put the mixture in an old sock and hang it near the ceiling in the area where I smell cigarette smoke the most. In two days the smell was gone.

I’m sure other spices would work as well or better. Cinnamon smells great but might not be as effective at getting rid of odors.

Allspice is a perennial shrub that grows best in tropical climates, but is grown commercially in the Bahamas, Jamaica, the United States and India. It is harvested by hand and processed when the fruit reaches maturity. The aroma of allspice is similar to a blend of cinnamon, cloves and nutmeg and it’s taste has been described as a combination of cinnamon, nutmeg, pepper and cardamom.

The leaves of allspice can be dried and used as an herbal tea or they can be used to make a sweet tea that is served hot or iced. Allspice can also be used in an assortment of other recipes throughout the year including cakes, cookies, puddings and breads.

Allspice is available whole or ground. Ground allspice will stay fresh for about one year if placed in a tightly sealed container and stored away from heat and light. Whole allspice will keep for about three years if kept in a cool environment.*

The leaves are used fresh, or dried and ground into a powder. Some people report that allspice is effective if smoked in a pipe.

Allspice is useful for keeping moths out of clothes and linen, as well as for repelling fleas from carpets and furniture. It is also useful for keeping mice away from stored grains and spices.

Because of its pungency, allspice can be used to flavor meats. It will keep them from spoiling, but it should not be used in uncooked meat or poultry products.

Allspice is also useful for making a soothing tea for colds and the flu when combined with peppermint leaves or catnip and licorice root.

Allspice is an ancient herb. It is native to the Caribbean and Central America. Its dried berries resemble peppercorns, with a milder flavor.

Allspice can be used in cooking to add a pungent taste to food and drinks. It also has many uses as an herbal remedy.

Allspice is often included in commercial pickling mixes, and it can be used to spice up vegetables and meat dishes.

What is Allspice?

Allspice is a spice that comes from the dried berries of a tropical evergreen tree. The berries are picked before they ripen, then dried and ground. They are a little large and triangular in shape, hence the name “allspice”.

The name “allspice” comes from the fact that it tastes like cinnamon, cloves and nutmeg all at once. It is much more pungent than cinnamon or cloves, but less pungent than nutmeg. It is also often called Jamaica pepper because of its popularity in Jamaica.

Allspice is produced mainly in Jamaica and Indonesia, but it can also be found in Cuba and parts of South America. It’s used to make marinades, teas, desserts and liqueurs; it’s also used to flavor confectionery and tobacco products.

Allspice has been around for thousands of years; Christopher Columbus discovered it when he arrived in the New World. He brought it back to Europe where it became very popular because there was no other way to get such a variety of flavors in one spice.

Today allspice is used mainly by bakers and chefs to season vegetables and baked goods, as well as soups, stews

What is Allspice?

Allspice is a very popular spice that has been used in cooking around the world for centuries. It is known as the allspice berry, Jamaica pepper, myrtle pepper and pimenta. The berries are picked when they are green and then dried to be used as a spice.

Taste:

The taste of allspice berries is hard to describe unless you have tried it for yourself. If you were to taste it on its own, you would think that it tastes like a combination of cinnamon, nutmeg and cloves, yet different from all three. Some people say that allspice tastes like a combination of cinnamon, nutmeg and chocolate. These are the main flavors but you can also get hints of black pepper and anise in there too.

Allspice is mainly grown in Jamaica; when your bottle says “Jamaican Allspice” or “Jamaican Pimento Berries” it means that this spice comes from this country. Other names for this spice include newspice, myrtle pepper and pimenta due to the fact that it comes from the myrtle shrub or pimento tree.

How to Use Allspice:

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