per 100 grams
Carbohydrates 72.1 g
72.1%
Proteins 6.1 g
6.1%
Fats 8.7 g
8.7%
Water 8.5 g
8.5%
Fiber 21.6 grams
Trans Fats 0 ug
Ash 4.7 grams

Allspice

263 Calories per 100g

Allspice is a spice that’s used in many different cuisines around the world. It’s flavor is pungent, aromatic and slightly sweet, making it a versatile ingredient for both sweet and savory dishes. Allspice is derived from the dried unripe berries of the pimento tree, which is native to the Caribbean and Central America. The common name for the spice is allspice due to its aroma, which is said to combine the flavors of cinnamon, nutmeg, and clove, making it perfect for a variety of dishes.

The English name allspice derives from 15th century descriptions of the spice as “having the flavor of all spices.” When it was first encountered by Europeans, they noted its flavor composition similar to that of most other seasonings–cinnamon, nutmeg, and cloves. Today, Allspice is used to flavor everything from sauces and marinades to desserts and beverages.

The pimento tree grows best in tropical climates, though some varieties can be found in semi-tropical conditions. The tree is evergreen, with leathery, oblong leaves. The tree produces pimento berries, small and round, that are reddish brown in color. In the wild, these berries drop from the tree and dry on the ground where they are then harvested.

The berries are very aromatic and contain several volatile oils, including Eugenol and Lawsaic Acid. These oils give the Pimento berries their characteristic flavor and aroma. Once the berries are harvested, they are dried, typically over fires. The dried berries are then ground into a fine powder, giving us the spice known as allspice.

Allspice has been used in cooking for centuries. It was one of the earliest spices brought to Europe by early explorers, who discovered it in the Caribbean and Central America. Allspice is an important ingredient in many Caribbean, Middle Eastern, and Latin American cuisines. In the United States, allspice is a common ingredient in pies, cakes, and cookies.

When buying allspice in the store, its best to buy ground or whole allspice, as it is then at its peak flavor and aroma. Ground allspice will have a stronger flavor than whole allspice, and will lose its flavor over time. It is important to store allspice in an airtight container, away from sunlight and moisture. If stored properly, ground allspice will keep for up to two years, while whole allspice will stay fresh for up to four years.

Allspice is an incredibly versatile spice and its flavor can be used in both sweet and savory dishes, as well as beverages. In savory dishes, allspice adds an interesting and unique flavor to sauces, marinades, and rubs. It can also be added to vegetables and salads for a hint of smoky, sweet flavor. In sweet dishes, allspice can be used to flavor cakes, cookies, and pies, or be added to drinks such as teas and mulled wines.

Allspice is an interesting and complex spice that adds depth and flavor to a variety of recipes. With its fragrant smell and flavor reminiscent of cinnamon, nutmeg, and clove, allspice is perfect for both sweet and savory dishes. It’s a staple in many Caribbean, Latin American, and Middle Eastern cuisines, and is becoming more popular in the United States. So be sure to pick up some allspice the next time you are at the grocery store, and start experimenting with this delicious spice!