Allspice - Pimienta Dulce - 0.75 oz

Allspice Pimienta Dulce by Tampico - .75oz

Allspice is the dried by the sun, and unripe, pea-sized fruit (berries) of the Jamaican Pepper tree. It also goes by as pepper, pimenta, Jamaica Pepper, Pimento, Myrtle pepper, English Pepper or newspice. It was the English who came up with the name Allspice for the fruit, because they believed that Allspice combined the flavor of nutmeg, cloves, ginger and cinnamon. It is also called Pimento in much of the world because the Spanish explorers confused Allspice with peppercorns, giving it the name of Pimienta which means pepper in Spanish. When dry, Allspice is dark brown resembling brown peppercorns and it has a longer shelf life than its powdered version, being more aromatic when freshly ground before using.

South Americans used Allspice to give chocolate flavor, as the Mayans used Allspice as and embalming agent. In the language of the native Arawaks, the name Jamaica comes from Xamayca, which means land of wood and water. They used it to help preserve and cure meats, sometimes their enemies and other times animals. Soon after the discovery of the New World, Allspice was imported to Europe.

Allspice tastes and smells like a combination of nutmeg, ginger, cloves and cinnamon with peppery overtones. A lot of canned and smoked meats, pates, and terrines contain allspice. It is used in liqueurs, like Benedictine and Chartreuse as well as in puddings, pumpkin pie, cakes, ice cream and fruit pies.

It its whole form Allspice is used in vegetable and fruit pickles, in poached fish stock and for wild game. Powdered, allspice is a key ingredient in Caribbean jerk dishes and it can be used in puddings, gravies, spice cakes, bbq sauce, cookies. A small amount of Eugenol can be found in Allspice, an essential oil that gives the fruit its distinct and pungent flavor. Since eugenol is both: warming and anti-microbial, in the Napoleonic War of 1812, Russian soldiers put allspice inside their boots to help keep their feet warm and alleviate odor. This practice carried into the men's cosmetic industry, so that today you can find the scent of allspice in men's colognes.

Suggested uses: Use Allspice when making pickles, soups, chutneys, spice mixes, vegetables, and desserts like cookies, cakes and fruit pies.

Features:

• All Natural.
• Dry Whole Allspice.
• Quality spices, chilies, snacks, herbs.
• Bag Net Wt. .75 oz. (14g)
• Keep Allspice in a cool and dry place for no more than 6 months.
• Use Allspice to substitute, measure, for measure, cinnamon, cloves or nutmeg. Conversely to make a substitution for allspice, combine one part nutmeg with two parts each of cinnamon and cloves.

Ingredients:Whole Dried Allspice