Allspice combines the distinct flavours of nutmeg, cinnamon and cloves. It can be used in any recipe as a substitute for cloves where a milder flavour is desired. Allspice is native to Jamaica & Central America. Allspice is used as an ingredient in peppermill mixes, pickling spices, marinades for red meats, marinades for fish, pate/terrines seasonings and in stewed fruit compotes.
Uses and Ideas! ©
- Add to mixed peppercorns and crush with a mortar and pestle - combine with softened butter - spoon onto cling film and roll to form a cylinder - freeze and slice off small discs to place atop your favourite grilled steaks, lamb cutlets or chicken.
- Escabeche (ess ka bey chay) - is a Spanish dish of lightly seared fish that is then marinated and pickled for about two hours before serving at room temperature. Use kingfish, snapper, salmon, blue eye cod - place the seared fillets in a shallow dish. In a bowl combine lightly roasted crushed all spice, peppercorns and cumin seeds with lime juice, white wine vinegar, olive oil, oregano, bay leaves and sea salt. Add sautéed sliced onion/garlic. Pour the mix together over the fillets. Allow to marinate for at least two hours.