True to its name, allspice tastes like cinnamon, nutmeg, and cloves all combined-if your taste buds can picture that! It is the hard berry of an evergreen tree native to the West Indies. The early Spanish explorers mistook this berry for the peppercorn, which it strongly resembles, and so it also came to be known as pimienta (Spanish for pepper) and Jamaican pepper. Its pungency enhances the flavor of mincemeat, pickles, and true Italian mortadella (a type of pork sausage). The whole berry can be used in marinades, pickles, or broths and gravies (strained). Ground allspice flavors curry and spicy cakes and cookies.
No comments:
Post a Comment