Allspice is one of the most important ingredients of Caribbean cuisine. It is used in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavor a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavoring. In the U.S., it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in the household, as in Germany, it is used in large amounts by commercial sausage makers. It is a main flavor used in barbecue sauces.
|Common Uses||Stews, meats, curry, baking, and preserves.|
|History||The name 'allspice' was coined as early as 1621 by the English, who thought it combined the flavor of cinnamon, nutmeg, and cloves.|