Allspice – November Featured Ingredient

In addition to watching football today, how about reading about a spice I absolutely love cooking with and maybe try out a recipe or two with Allspice – November Featured Ingredient. I just love this spice when baking cookies or making spiced cider. Allspice is used in my Spiced Cranberry Cider and my Gingerbread Bundt Cake with Rum Glaze. Each is perfect for a chilly Fall night and the holiday season around the corner.

Allspice – November Featured Ingredient

So, what is allspice and where does the spice come from? First of all, allspice has been thought to be a combination of spices. That is definitely not the case, however, allspice has notes of several popular spices. The flavor profile contains notes of clove, nutmeg, cinnamon, and ginger. I find when baking with either of these spices, allspice is more pronounced. I’m not a chemistry major so I’m not sure how it works but Lord knows I love the taste and the aroma these spices bring in your home.

Allspice – November Featured Ingredient

Discovered by Christopher Columbus, allspice was thought to be the black peppercorn. Allspice is only grown in the Western Hemisphere from an evergreen tree. The trees are native to Central and South America growing wild in the rainforests and essential in authentic Jamaican cuisine. All I can say is yum-o! Today Mexico and Central America export allspice to everywhere in the world yet it’s believed the best comes from Jamaica.

Allspice – November Featured Ingredient

The berries are harvested while unripe then dried in the sun until the berries rattle. The rattling is the seed inside the dried shell. Hold the berry close to your ear, shake and you can hear the rattle.

Allspice – November Featured Ingredient

When it comes to cooking with allspice, Caribbean cuisine is authentic when the food contains allspice. If you’ve never had Caribbean food, it’s wonderful and full of flavor. Try Jamaican Jerk seasoning as it contains allspice or mulled warm ciders. European cooking tends to use allspice in marinades, sauces, pickles and pates.

Whether used whole or ground the flavor is distinctive, warm, and inviting. Give allspice a try if you’ve never used it in your cooking. Now is a great time to start before the holidays roll around. Have a great week!