Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying the berries get small, dark brown balls just a little larger than peppercorns. Allspice comes from Jamaica, Guatemala, and Honduras. Allspice is used in Jamaican jerk seasoning and Jamaican soups, stews, and curries.

It also is used in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages. Nutrition Facts Allspice in its chemical composition contains essential oils consisting of tannins, resins, fatty oils. Additionally, Allspice contains a lot of vitamins and, minerals.

Among them: B vitamins, vitamin C, potassium, calcium, zinc, iron, phosphorus, and sodium. How to Use Allspice can be added at the beginning of cooking. It is best combined with ginger, cinnamon, cloves, nutmeg. Allspice is very versatile.

It is recommended to grind its berries immediately before eating because over time they lose their aroma. You can add Whole Allspice to soups, marinades, sauces half an hour before being cooked, as they slowly give their flavor to the dish, they are also removed from the dish before eating.

It is great for baking (cookies, muffins, gingerbread cookies), sauces, French toast. Allspice also added to confectionery, even to jams. How to Store Store allspice in a dark and cool place. it is best to store it in small glass jars with a sealed lid. There are several reasons for this.

Firstly, glass does not absorb odors. Secondly, it is easy to clean. And thirdly, with a properly selected lid, such a container is impervious to air.