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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.

 

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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)
 

 


 

 

 

 

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