The name for allspice is thought to come from England in the early 17th century where it was considered a combination of cinnamon, nutmeg and clove. Allspice is a great example of a spice versatile enough to be used in meat preparation, pickling, drinks and dessert. When whole, allspice looks like a peppercorn and is picked when green and aged in the sun.
One of the classic uses for whole allspice is in a pickling blend. Next time you want to quick pickle carrots for a salad or wrap, add 2 carrots grated to a pot with enough apple cider vinegar to cover the carrots. Add 1 teaspoon whole allspice, 1 teaspoon whole cloves and 1 bay leaf. Let simmer for 10 minutes then strain and add carrots to any salad or wrap.
Allspice is thought to have anti-microbial and anti-inflammatory effects.
Organic Allspice, Whole
|Image||Packaging Type||Weight With Packaging||Price||Quantity|
|Glass Jar||0.37 lbs||$11.99||
|Sous Chef||0.88 lbs||$28.71||
|Master Chef||4.39 lbs||$78.30||