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    Kitchen Dictionary: allspice

    allspice

    A pea-sized berry from the evergreen pimiento tree. The name "pimiento tree" has nothing to do with the red sweet pepper known as pimento which is used in stuffed olives, etc. Christopher Columbus discovered allspice in the Caribbean while he was seeking pepper. As he had never actually seen real pepper, he thought allspice was it. When Columbus brought it back to Spain, it got the name "pimienta," which is Spanish for pepper. The name allspice comes from the fact that the flavor tastes like a combination of nutmeg, cinnamon and cloves. Jamaica provides most of the world's supply, though allspice is native to the West Indies and South America.

    Ingredient

    Season: available year-round

    How to store: In a cool dark place for 6 months.

    Matches well with: beef, beets, cabbage, carrots, corned beef, fruit pies, game, grains, lamb, meats, onions, pumpkin, rabbit, soups, spinach, squash, stews, sweet potatoes, tomatoes, turnips

    Substitutions: 1/2 tsp ground cinnamon + 1/2 tsp ground cloves = 1 tsp ground allspice; ground cinnamon, cloves and nutmeg in equal amounts

    More Allspice Recipes
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    Nutrition Facts

    Calculated for 1 tbsp
    Amount Per Serving %DV
    Calories 15
    Calories from Fat 4 (29%)
    Total Fat 0.5g 0%
    Saturated Fat 0.2g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 4mg 0%
    Potassium 62mg 1%
    Total Carbohydrate 4.3g 1%
    Dietary Fiber 1.3g 5%
    Sugars 1.3g
    Protein 0.4g 0%

    How is this calculated?

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