Allspice possesses a complex flavor profile and aroma, producing something like a mix of nutmeg, cinnamon, and cloves. The spice itself is the immature dried fruit of a tree from the myrtle family, native to Central and Southern America, as well as Jamaica, where it has earned the name "Jamaican pepper".
eugenol, eugenol methyl ether, myrcene, 1,8-cineol, and alpha-phellandrene
Types: Whole fruit - Powdered fruit
Allspice is typically powdered and added to food. It is used to make "Caribbean jerk seasoning", in pickling, and in various spice blends. The whole fruit or powder can be added to tea to impart a complex aromatic profile, and is a more recent addition to Indian chai and other spiced teas, often taking the place of nutmeg or cloves.
Allspice is a complex tasting herb with a multifaceted flavor and aroma. Unlike other spices, allspice comes from the new world rather than the old one, and its uses in cooking and herbalism are still being discovered. Allspice has a mild medicinal action and is best considered as a warming aromatic spice with carminative properties.
Allspice is true to its name and blends well with most herbs and other spices
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