Allspice
A flavor so warm and inviting!
Although the
name 'allspice' seems to suggest a blend of spices, and that
really isn't the case. Rather it is
because
its flavor combines tones of cinnamon, nutmeg and
cloves, among other spices.
Interestingly, allspice also goes by the name Pimento,
the Spanish for 'pepper'. The story goes that when
Columbus first landed in the New World, he not only made
the mistake of believing that he had found India, but
also that the pea-sized berry fruit of the allspice tree
growing in abundance there was actually pepper. And in
fact the allspice berry once sun-ripened to a
reddish-brown color does look very much like peppercorn.
Allspice in Cooking
The best quality allspice is grown in
Jamaica, followed closely by Honduras, Guatemala and
Mexico. This versatile spice features in several classic
Jamaican recipes the most popular being Jerk seasoning,
besides being a major ingredient in a variety of
curries, desserts and soups. It even finds use in
pickling and baking.
Health Benefits of
Allspice
Allspice is also
appreciated for its medicinal properties. Jamaicans use
it as a remedy for stomach-aches and colds, while the
Guatemalans make a revitalizing tea from the leaves of
the allspice plant. The oil derived from the allspice
berry has a sweet spicy aroma used in masculine scents.
Not just that, the oil also contains a myriad variety of
antifungal and antiseptic substances.
Allspice is a versatile but underutilized spice; the
creative potential it has to offer to the culinary arts
remains yet to be properly explored.
Research references:
http://www.mccormick.com/content.cfm?ID=8219
http://www.opinionsoup.com/one.html
http://www.spiceadvice.com/encyclopedia/AllSpice.html
http://www.rachelssupply.com/essent.htm
CRC Handbook of Medicinal Spices by Mary Jo Bogenschutz-Godwin,
Judi Ducellier (book)
Spices, allspice, ground (1 tsp.)
| Nutrient
|
Units
|
1.00 X 1 tsp
-------
1.9g
|
| Proximates
|
| Water
|
g
|
0.16
|
| Energy
|
kcal
|
5
|
| Energy
|
kj
|
21
|
| Protein
|
g
|
0.12
|
| Total lipid (fat)
|
g
|
0.17
|
| Ash
|
g
|
0.09
|
| Carbohydrate, by difference
|
g
|
1.37
|
| Fiber, total dietary
|
g
|
0.4
|
| Minerals
|
| Calcium, Ca
|
mg
|
13
|
| Iron, Fe
|
mg
|
0.13
|
| Magnesium, Mg
|
mg
|
3
|
| Phosphorus, P
|
mg
|
2
|
| Potassium, K
|
mg
|
20
|
| Sodium, Na
|
mg
|
1
|
| Zinc, Zn
|
mg
|
0.02
|
| Copper, Cu
|
mg
|
0.011
|
| Manganese, Mn
|
mg
|
0.056
|
| Selenium, Se
|
mcg
|
0.1
|
| Vitamins
|
| Vitamin C, total ascorbic acid
|
mg
|
0.7
|
| Thiamin
|
mg
|
0.002
|
| Riboflavin
|
mg
|
0.001
|
| Niacin
|
mg
|
0.054
|
| Vitamin B-6
|
mg
|
0.004
|
| Folate, total
|
mcg
|
1
|
| Folic acid
|
mcg
|
0
|
| Folate, food
|
mcg
|
1
|
| Folate, DFE
|
mcg_DFE
|
1
|
| Vitamin B-12
|
mcg
|
0.00
|
| Vitamin A, IU
|
IU
|
10
|
| Vitamin A, RAE
|
mcg_RAE
|
1
|
| Retinol
|
mcg
|
0
|
USDA National
Nutrient Database for Standard Reference, Release 18
(2005)
|