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Spices - Allspice

( Originally Published Early 1900's )

So called because it is thought to combine the flavor of cinnamon, nutmeg, and cloves. It is the berry of a handsome tree that grows to the height of twenty feet in the West Indies and South America. The fruit is not allowed to ripen, but is gathered while yet green ; when dried in the sun it becomes black. It is less expensive than the Oriental spices, is agreeably aromatic, and is considered the most mild and harmless of the common spices ; hence it is much used in cookery. The best comes from Jamaica. The essential oil of all-spice is of a deep reddish brown color, and extremely pungent ; and a few drops is sufficient to give a flavor to gravy or to mulled wine.

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