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Allspice


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Allspice

Simply Organic Allspice ORGANIC Simply Organic Allspice ORGANIC (Pimenta dioica)
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Simply Organic Allspice ORGANIC
Simply Organic Allspice ORGANIC
Size: 3.07 oz
Price: $7.99 $6.79 SALE!!
Botanical Name: Pimenta dioica (L.) Merr.
Description: Our Certified Organic Allspice Powder is ground from the highest quality organic berries available. Try adding a pinch of this complex spice to your favorite desserts, preserves, pastries and sauces.
Suggested Uses: Use it in desserts and preserves as well as gravies and marinades, with fruits as well as meats. You can also use ground allspice in cakes and pies, breads, chutneys, custards, marmalades, sauces, soups, gravies, ketchup, marinades, and preserves. It's delicious with fruits, especially pineapple. In a pinch, you can substitute ground allspice for cloves in a recipe.
Product Notes: Rich, organic allspice that's sustainably sourced from small farmer co-ops in Guatemala.
Origin: Guatemala
Sourcing Notes: Native to Jamaica, Honduras, Mexico, Brazil and the Leeward Islands. Currently, the highest quality organic berries available are from Central America.
Processing Notes: The fruits should be harvested in the late summer when they are mature, but not yet ripe.
Organic: QAI Certified Organic
Kosher: KSA Certified
Common Name: Allspice
Bar Code: 0-89836-18035-3
3.07 oz Bottle $7.99
$6.79
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A single spice that imparts the aroma and flavor of a trio of warm seasonings — cinnamon, cloves, and nutmeg — allspice is the unripened berry of a small evergreen.

Botanical name: Pimenta dioica (L.) Merr.

allspice plantAllspice is a member of the myrtle family, an evergreen reaching 25 to 40 feet. Its botanical name, Pimenta dioica, is a bit deceiving, though. It is not a relation of the pimiento (a species of red pepper), indigenous to the Western Hemisphere (along with chili pepper and vanilla). With the discovery of the New World, allspice was one of the exotic spices that commanded high prices and promised fame and fortune to the explorers who might deliver pungent, aromatic spices to European nobility. Spanish explorers discovered allspice soon after Columbus found the islands of the West Indies. They named it "pimienta" (Spanish for pepper), because it resembled the peppercorn in size, shape, and flavor. In the seventeenth century, when it became clear that the two spices were unrelated, the name allspice came into use. Also known as pimenta or Jamaican pepper. Allspice is a long-term investment for spice growers. The tree begins to bear fruit in its seventh or eighth year and produces full crops only after 15 years of growth. It flowers in June, July, and August, and the berry, which is about the size of a black currant, is picked while still green. (If left to fully ripen, it turns purple-black and becomes fleshy and sweet, losing most of its aromatic qualities.) During the drying process, the fruit changes to a reddish-brown. Allspice is famously used as a flavoring in the liqueurs Chartreuse and Benedictine.

Directions: When cooking with the whole berries, you'll want to remove them before serving the dish. To intensify the flavor, you might try gently roasting the whole berries.

AllspiceSuggested Uses: Whole allspice is used mainly for pickling, but it's also a flavorful addition to peppermills, gravies, broths, stews, spiced ciders, pickles, and marinades for meat, fish and vegetables. (Scandinavians use allspice to marinate raw herring and to preserve barrels of fish in transport.) The small, round, dark brown seed are also sometimes used for texture and aroma in herbal craft projects, like potpourris. Use it in desserts and preserves as well as gravies and marinades, with fruits as well as meats. You can also use ground allspice in cakes and pies, breads, chutneys, custards, marmalades, sauces, soups, gravies, ketchup, marinades, and preserves. It's delicious with fruits, especially pineapple. In a pinch, you can substitute ground allspice for cloves in a recipe. When time permits, consider grinding your own berries for the freshest ground flavor.

  RECIPE PREP TIME   COOK TIME
Breads
Easy Tummy-Warming Buttermilk Gingerbread 15 min 25-30 min
Breakfast & Brunch
Easy Apple Cranberry Cobbler with Spiced Whipped Cream 30 min 45-60 min
Moderate Sweet Stuffed Acorn Squash with Apples, Nuts and Cranberries 10 minutes 40-50 minutes
Easy Tummy-Warming Buttermilk Gingerbread 15 min 25-30 min
Desserts
Easy Apple Cranberry Cobbler with Spiced Whipped Cream 30 min 45-60 min
Gluten-Free Carrot Cake with Orange Cream Cheese Frosting about 1 hour 36-42 minutes
Moderate Pumpkin Spice Swirl Brownies 1 hour, 25 minutes
Easy Sweet Potato Pie 15 min 1 hr
Moderate Sweet Stuffed Acorn Squash with Apples, Nuts and Cranberries 10 minutes 40-50 minutes
Easy Tummy-Warming Buttermilk Gingerbread 15 min 25-30 min
Sauces & Marinades
Easy Turkey Cider Gravy 5 min 5 min
Easy Vegetarian Cider Gravy 5 min 5 min
Side Dishes
Moderate Festive Shallot Fruit Stuffing 1 hr 2 hrs
Moderate Sweet Stuffed Acorn Squash with Apples, Nuts and Cranberries 10 minutes 40-50 minutes
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