Allspice is a spice derived from the dried berries of the pimento tree. The name “allspice” was coined by the English because it tastes like a combination of cinnamon, nutmeg and cloves. Allspice is used in small quantities to enhance the flavor of many dishes. It can be added as part of a bouquet garni and also makes an excellent addition to pickling spice mixtures.

You can use allspice berries whole, or you can grind them up in a mortar and pestle, or a spice grinder, to release the full flavor. While it is best to use whole spices whenever possible, ground allspice does keep for quite a long time stored in airtight containers at room temperature.*

Allspice is one of the most versatile spices and it blends well with almost any savory dish or sweet recipe that requires spices. Because of its warm, sweetish taste, it is often used to combat blandness and enhance complex flavors in cooking. It goes well with beef and pork dishes, such as stews and curries. It has a fiery disposition so use it sparingly when cooking with delicate or subtle ingredients. Other excellent uses for allspice are in pies, cakes and other baked goods where it

Allspice is the dried berry of the Pimenta dioica plant. It is a dark brown color and has an aroma similar to a combination of cinnamon, cloves, and nutmeg. This spice is also known as Jamaica pepper, myrtle pepper, newspice, pimento, or pimenta. Allspice may be used in both sweet and savory dishes.

The berries are picked when they are just turning from green to red. They are then dried in the sun or by machine until they are brown and shriveled. Allspice is available whole or ground. The whole berries can be stored at room temperature for up to three years. Ground allspice can lose its flavor after about 6 months if not kept in an airtight container in a cool place.

Allspice berries are primarily grown in Jamaica, Guatemala, Mexico and other Central American countries.

Allspice is part of the peppercorn family and is also related to juniper berries.

Allspice is a spice used in many dishes and is often used in baking. The Allspice tree grows to about 30 feet tall and has leaves that are very similar to that of a bay tree. The Allspice tree produces small white flowers and yellow-green fruit which is also known as Jamaican Pepper.

Allspice was named by the British because it was an all-purpose spice like nutmeg, cinnamon, and clove. The name Allspice comes from the French word “Pimento” meaning “all spices.” Allspice is also known as Pimienta de Jamaica, Ail de l’Espagnol, Myrtle Pepper, and Pimenta dioica.

Allspice can be found in most grocery stores usually in its dried form but can be found fresh in specialty stores. If you are looking for whole Allspice berries they should be purchased whole and stored in airtight containers away from heat or light.

Allspice is used in both sweet and savory dishes such as soups, stews, cakes and pies. Use 1/8 tsp of ground allspice for 1 tbsp whole berries. Cooking with Allspice:

Use ground allspice in baking desserts

Allspice is a spice derived from several species of the genus Pimenta, native to the West Indies, Central America and northern South America. It is also cultivated in tropical areas of Southeast Asia and Southern China. Allspice is one of the ingredients in “Quatre épices”, a French mixture of ground pepper, cloves, nutmeg and cinnamon used as a meat rub and in soup. Alternative names include Jamaica pepper, myrtle pepper, Nellikai (Tamil), Indian bay-leaf (Malayalam), kariveppilai (Tamil), pimpinella (Italian), newspice and newspan.

Allspice is produced from the dried berries of the Pimenta dioica plant. The berries are picked when they are green then dried in the sun. When dried they are brown and resemble large raisins. The name “allspice” stems from the fact that it smells like a combination of cinnamon, nutmeg, and cloves—the so-called “spices” used in many dishes. The flavor of allspice is like a mix between juniper berries and black pepper; it also has elements of cardamom, cumin, eugenol and other essential oils.

Allspice is a spice obtained from the dried berries of Pimenta dioica, a mid-canopy tree in the myrtle family, which is native to the Greater Antilles, Lesser Antilles and Mexico. The name “allspice” was coined by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.

The berries are picked when green and unripe and are traditionally dried in the sun. When dry, they are brown and resemble large peppercorns. Allspice is one of the ingredients in mixed pickling spices. The leaves are used in Java to flavour tea or coffee; they are also smoked in India along with other spices as an aid to digestion. In Mexican cuisine, allspice is used to flavour dishes such as mole poblano, chilaquiles, pipián sauce, carne guisada (beef stew), soups, stews such as pozole and sopas like caldo de pollo (chicken soup).

It is also used in Peruvian cuisine and Colombian cuisine. Allspice is used particularly in Caribbean cuisine: especially Jamaican jerk seasoning often contains allspice. Also very popular in Louisiana Creole cuisine

Spice is a good condiment to have in the kitchen. But what exactly is spice and how to use it. First of all, the word ‘spice’ is derived from the Latin word “species” which means ‘kind’. So spices are basically a collection of aromatic substances used to enhance the taste of food.

Spices are collected from different parts of plants or trees. Every part has its own unique flavor and fragrance, which makes them distinct from one another. You can use different spices for various purposes like for example for garnishing your food, as medicines or for spiritual practices.

The best way to store them is to keep them in air-tight containers away from sunlight and moisture so that their flavor and aroma are not lost. They should also be kept in a cool place but not in the refrigerator. They should be replaced within two years as their potency deteriorates with time

dalchini is a small, aromatic, brown or blackish-brown dried seed of certain plants of the genus Cuminum. The dalchini spice is commonly used in the Indian cooking. It is also known as black cumin, caraway-cumin, or Roman coriander. Its taste is similar to that of fennel and anise.

Allspice is widely cultivated throughout the West Indies, South America and Central America. In fact, allspice was so named because it has the flavor of a blend of cloves, nutmeg and cinnamon called “the three spices”. This name was bestowed on allspice by the English who thought it contained those three spices.

The word comes from the Greek kymino which means