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All spice info Tips and Information

All spice info and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.


all spice info
kababchini

This spice is probably called allspice because it has the flavour of cloves nutmeg cinnamon and black pepper all rolled into one. Allspice is indigenous to the West Indies but it is used in some regional indian cookery. It is one of the spices that seldom comes out of the pantry but it is sometimes the secret magic ingredient that gives such a scent of heaven to north indian curries and biryanis. Although south indian food has no use for allspice it takes its special place alongside garam masala cardamom and bay leaves on the north indian housewifes kitchen shelf.

How it grows
All spice is the dried unripe berries of a bushy evergreen tree which grows to about 9m in height. The berries are green when unripe and become dark purple when ripe. The spice is cultivated in the West Indies Central and South America in Kashmir and other parts of India.

Appearance and taste
The whole berries are 47mm in diameter reddish brown with a textured surface. The ground spice is fine and rust coloured.Allspice has a warm highly perfumed odour. The taste is sharp and mildly sweet.

Buying and storing
All spice is sold whole or ground to a powder. It is easy to grind so it is best to buy
the berries and grind at home as required in a processor Store in an airtight jar and use within 1 month.

Medicinal and other uses
Allspice is used to relieve diarrhoea dyspepsia and flatulence. In the West allspice is used as a traditional ingredient of potpourri. It is also added to tea to make a warm fragrant drink. Many mens perfumes owe their spicy overtones to allspice and several liquors and soaps are scented with it.

Culinary uses
Though allspice features in rich north indian curries its main use is in ketchup preserves and relishes. Around the world it is used in cakes pies canned meats and stews. It also adds a spic note to mulled wine.
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