Allspice

Allspice, also called Pimento, Jamaica Pepper, or Jamaica Pimento; native to Western Hemisphere and the only major spice produced exclusively in this area; discovered by Columbus in 1494, but not recognized as a spice at that time; introduced in Europe in early 17th century; the nearly ripe fruit of evergreen tree of myrtle family; fruit or berries are sun-dried until dark reddish-brown in color; available both whole and ground; flavor resembles a blend of Cloves, Cinnamon and Nutmeg and intensifies in food on standing.

Uses:

Allspice has versatility in its uses. Whole Allspice may be used in soups, stews, pot roasts, sauerbraten, sauces, marinades, beverages, pickled beets, pickles, preserves, stewed fruit and in poaching, boiling or steaming fish or shellfish.

Use ground Allspice in cakes, cookies, candy, frostings, plum pudding, fruit pies, mincemeat, fruit, meat loaf, pot roast, chile sauce, ketchup, tomato sauce, spaghetti sauce, barbecue sauce, French dressing, soups, pickled eggs, sweet potatoes and squash.

Suggested Amounts to Use in Various Dishes:

GROUND:

1/4 tsp. to 1 tsp. in angel food cake mix or other cake mixes.
1/8 tsp. to 1/4 tsp. in 2 cups sweet potatoes.
1 tsp. in 1 1/2 to 2 cups graham cracker crumbs for pie crust.
1/4 tsp. to 1/2 tsp. to 1 pound powdered sugar for frosting.
1/2 tsp. to 1 cup coconut, toasted.
1/2 tsp. to 1-inch thick slice ham.
2 tsp. to 2 cups waffle mix or recipe using 2 cups flour.
1/8 tsp. to 1 pound ground beef.

WHOLE:

3 in 2 to 3 cups pea soup.
4 to 6 for each 2 pounds fish, when poaching.

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Anise Seed

Anise Seed is native to the Mediterranean area, also grown in Mexico; one of the commodities taxed by Edward I for revenue to repair London Bridge; green-grey fruit or seed of plant of parsley family; available whole and in extract; unmistakable strong licorice flavor.

USES:

Anise seed may be used whole or crushed in cookies, cakes, breads, candy, cheese, applesauce, sausage, beverages, fruit pies, pickles, beef stew, fruit salads, salad dressings, appetizers, baked apples, stewed fruits, sauces and in fish and shellfish cookery.

SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES:

1/4 tsp. to 1/2 tsp., crushed, in 8-inch coffee cake recipe or mix.

1 Tbsp. sprinkled over tops of 2 dozen cup cakes.

1/2 tsp. to 1 tsp., crushed, to 6 apples--baked or stewed.

1 1/2 tsp. to 2 tsp. in cookie recipe yielding about 5 dozen.

1/4 tsp. to 1/2 tsp., crushed, in 2 Tbsp. butter for basing 1 pound fish.

1/4 tsp. to 1/2 tsp. in 8-ounce package cream cheese for spread for canapés.

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B

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Flax Seed: See info on main Spice Rack page.

G

Garlic: See info on main Spice Rack page.

Ginger: See info on main Spice Rack page.

H

I

J

K

L

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N

O

P

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