Yield: 1 servings
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ALLSPICE.....(Pimento officinalis); also called Pimento, Jamaica Pepper, ar Jamaica Pimento; native to Western Hemisphere and the only major spice produced exclusively in this area; discovered by Columbus in 1494, but not recognized as a spice at that time; introduced in Europe in early 17th century; the nearly ripe fruit of evergreen tree of myrtle family; fruit or berries are sun-dried until dark reddish-brown in color; available both whole and ground; flavor resembles a blend of Cloves, Cinnamon and Nutmeg and intensifies in food on standing. USES.........Allspice has versatility in its uses.
Whole Allspice may be used in soups, stews, pot roasts, sauerbraten, sauces, marinades, beverages, pickled beets, pickles, preserves, stewed fruit and in poaching, boiling or steaming fish or shellfish.
Use ground Allspice in cakes, cookies, candy, frostings, plum pudding, fruit pies, mincemeat, fruit, meat loaf, pot roast, chili sauce, catchup (yes, that's the way it was spelled),tomato sauce, spaghetti sauce, barbecue sauce, French dressing, soups, pickled eggs, sweet potatoes and squash. SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES GROUND: ¼ - 1 teaspoon in angel food cake mix or other cakes. ⅛ - ¼ teaspoon in 2 cups sweet potatoes. 1 - 1½ to 2 Cups graham cracker crumb pie crusts. ¼ - ½ teaspoon to 1 pound powdered sugar for frosting ½ teaspoon to 1 Cup coconut, toasted.
½ teaspoon to 1-inch slice ham. 2 teaspoons to 2 Cups waffle mix 2 teaspoons in recipe calling for 2 Cups flour. ⅛ teaspoon to 1 pound ground beef. WHOLE: 3 for 2 - 3 cups of pea soup. 4 - 6 for each 2 pounds of fish when poaching. Origin: Spices of the World Cookbook, by McCormick Shared by: Sharon Stevens Submitted By SHARON STEVENS On 02-08-95