Spice: Ground Allspice

Background information

 It is a tropical spice grown mainly on the island of Jamaica, it comes from a reddish-brown allspice berry which was later introduce to Europe by Columbus and hi followers after they found the spice growing on the island and mistakenly took id for pepper. It got its name in the 17th century, when allspice berries were first imported to Europe, since it is said to taste like a combination of clove, cinnamon, and nutmeg.

Can be in these forms:

·         Grounded – it is grinded into a fine powder; however, it loses its flavor quickly in this form.

·         whole – is a rough surface brown berry that looks sort of like an extra-large peppercorn.

·         Essential oil- a common ingredient in men’s spice-based perfumes.  

·         pimento dram- a rum-based drink flavored with allspice, like the clove cordial recipe.  

·         Spice tea mix- blend with tea and other spices for a warming drink.

·         pickling spice- is an essential ingredient in this traditional mixture used for pickling fruit and vegetables.

Culinary

It is primarily used I the food industry, in ketchup, pickles, sausages and in meat canning. It gives a gentle warm flavor to cakes, jams, and fruit pies. It is widely used in Jamaica in stews, curry   and soups.

Here is a recipe: Allspice Spice bun

Ingredients

·         2 1/3 cups flour

·         1 cup firmly packed light brown sugar

·         1 cup granulated sugar

·         2 teaspoons  ground Allspice

·         2 teaspoons baking powder

·         1 1/2 teaspoons

·         1/2 teaspoon  Ground Ginger

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

·         3 eggs

·         1 1/4 cups milk

·         1 cup vegetable oil

·         2 teaspoons  Vanilla Extract

·         1 cup raisins

·         1/2 cup chopped walnuts.

Instructions

1.       Preheat oven to 350°F. For the Cake, mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes.

2.       Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan.

3.       Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely.

4.       Meanwhile, for the Caramel Glaze, mix brown sugar, butter, cream and salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in confectioners' sugar and vanilla until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cooled cake. Let stand until glaze is set.

Folk medicine

By using the essential oils, you can flavor several medications. It also gives relief for intestinal and digestive disorders.

Other uses

For centuries allspice has been included in pot-pourris.