These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg.
Use Allspice whole in marinades; for pot roasting meats and poultry; in fish dishes, pickles and chutneys.
Also available ground for which are excellent for flavoring soups, sauces and desserts.
Allspice is also used for indigestion (dyspepsia), intestinal gas, abdominal pain, vomiting, diarrhea, fever, colds, high blood pressure, diabetes, and obesity.
Keep spices in a cool, dark place, as heat, moisture and sunlight will reduce their flavor.
Next time you're grilling, use a bunch of rosemary sprigs tied together as your basting brush. It's a helpful tip that gives your food a hint of rosemary flavor and makes your backyard smell wonderful, too. Tie them up, dip in oil, and brush on your meats or veggies.
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Recipe of: Iran
Filed Under: Fruit
Prep Method: Stove Top
Base: Quince
Made with: 4 Ingredients
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