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whole allspice berries
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When Christopher Columbus first encountered allspice in the Caribbean, he
mistook it for pepper. The mistake is understandable, whole allspice is a
pea sized berry which is sun dried to a reddish brown color. It is called
allspice because its flavor calls to mind a blend of cloves, cinnamon and
nutmeg.
The ancient Mayans used allspice as an embalming agent, while other South
American tribes used it to flavor chocolate. Allspice is the main
ingredient in Caribbean jerk seasoning and today is widely used in the cuisines
of Mexico, India, England and North America.
We are happy to offer premium quality allspice in two forms: whole allspice
berries and ground allspice.
To give a unique flavor to meatloaf, use one teaspoon of allspice with two
pounds ground meat. Allspice is also a delicious subsititute for cinnamon
in your favorite french toast or dessert recipe. Add a pinch to cooked
squash or carrots for a delicious change of pace.
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