Allspice berries have a longer shelf life than powdered products and have an aromatic flavour.
Allspice is one of the most important ingredients of Caribbean cuisine. It is also a very popular flavour for use in curry blends, to add a certain earthy aroma to it.
The Allspice berries can be thrown in whole during cooking, and then taken out afterwards, but when ground, they can mix in sparingly to add that great flavour. The quality of the food will be tasty and delicious if this spice is infused.
Did you know...
It is used in Caribbean jerk seasoning (the wood and bark of the tree are used to smoke jerk in Jamaica). The name allspice started being used in the early 100s by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves. The fruits are harvested when it is green and are dried under the sun for some time.
The unrelated fragrant shrubs are called Carolina allspice or wild allspice.
|Amount Per 100 grams|
|% Daily Value*|
|Total Fat 9 g||13%|
|Saturated fat 2.6 g||13%|
|Polyunsaturated fat 2.4 g|
|Monounsaturated fat 0.7 g|
|Cholesterol 0 mg||0%|
|Sodium 77 mg||3%|
|Potassium 1,044 mg||29%|
|Total Carbohydrate 72 g||24%|
|Dietary fiber 22 g||88%|
|Protein 6 g||12%|
|Vitamin A||10%||Vitamin C||65%|
|Vitamin D||0%||Vitamin B-6||10%|
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