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What The Heck Do I Do With Allspice?

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What The Heck Do I Do With Allspice?
  • Laura Kiley

Allspice is a magnificent spice that often doesn't get the respect it deserves.

Unfortunately, most people have no idea how to use or cook with it. 

Allspice is not a blend of several spices, it is a spice unto its own and is commonly used in both sweet and savory dishes.

They thought it had a flavor combination of cinnamon, clove, pepper and nutmeg, hence noting its flavor as a combination of “ALL THE SPICES”.

In America, Allspice is commonly used to make chili, however the warm flavor of this spice lends itself to both sweet and savory dishes.

 

Here are 8 unique ways to use Allspice when cooking:

  • Add it to sweet dishes such as gingerbread, apple pie or dark chocolate desserts for a bit more spice

  • Give your stews, curries and soups a subtle peppery overtone for depth

  • Ground Allspice a central spice to make Jerk Chicken

  • Use whole allspice in stews or soups, and for pickling and brining

  • For a sweeter taste, tuck whole allspice berries into your beef or lamb roast (just as you would garlic cloves)

  • Mix in a few berries to your spiced cider, mulled wine, or chai

  • Add a unique sweet and spicy depth of flavor to your barbecue sauce.

  • For a hint of warmth sprinkling it on your roasted vegetables

PS Seasoning & Spices Tip: 
Keep your allspice fresh and ready to use by storing it in an airtight jar or another container away from direct sunlight. It will last for years whether whole or ground. There's no need to freeze or refrigerate it.

Here Is An Easy Recipe to try using Allspice!

Ingredients:

¾ Cup Mustard Seed, Whole
1½ Cup Vinegar
1 T Honey
1½ Cup Dark Beer (Of Your Choosing. For example Guinness)
½ Cup Dark Brown Sugar
2 tsp. Allspice, Ground
¾ tsp. Turmeric Root, Ground
1 Can Pillsbury Refrigerated Classic Pizza Crust
1 Tbsp. Baking Soda
½ Cup Water
1 Egg, Beaten
½ Tbsp. Garlic & Herb Seasoning (Salt-Free)
Instructions:
(Mustard Sauce must be made 2 days in advance. Steps 1 through 3):
1) In medium bowl combine mustard seeds with vinegar and 1 Cup of beer. Cover and refrigerate overnight. 

2) The next day: In medium saucepan, combine the remaining ½ Cup of beer, honey, brown sugar, salt, allspice and turmeric: bring to a boil then remove from heat. 

3) Transfer ingredients from step 2 into a blender and let cool. Add the mustard seeds and liquid you let sit overnight to the blender and puree. Transfer mustard sauce to a glass jar; cover and refrigerate overnight before serving.  (This mustard sauce can be stored in the  refrigerator for up to 3 months). 

4) After you have completed the steps for the mustard sauce and it is ready for serving - heat oven to 375°F and spray cookie sheet with nonstick spray. 

5) Unroll dough; re-roll into a long rope, stretching carefully (about 55” long)

6) To make pretzel shape, form dough into a U shape. Twist the ends together twice and press down dough where it overlaps in an X. Pick ends up and fold over so they rest over the bottom part of the U shape you started with; press to stick. Place on cooling rack over waxed paper. 

7)  In small microwavable bowl, heat ½ Cup water on high 30 seconds or until hot. Then add baking soda and stir to dissolve. Brush this mixture on pretzel and let stand 5 minutes. 

8) Brush pretzel with the beaten egg and sprinkle with Garlic & Herb Seasoning.
9) Transfer to cookie sheet  and bake 18 to 20 minutes or until golden brown. 
Enjoy!

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