Ground Allspice

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.

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Keep your wooden cutting board clean and fresh, simply sprinkle coarse salt over the surface. Using a lemon half, scrub the board, letting the salt and lemon do the heavy lifting. Not only does this method clean, it also deodorizes, giving your board a fresh scent.
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