Allspice’s flavor evokes a blend of nutmeg, cloves and cinnamon. Add to desserts such as cookies, cakes and fruit pies, as well as savory jerk chicken.
FLAVORS THAT GO WITH ALLSPICE:
Add some more flavor to your meals with these herbs and spices. They go great with allspice.
- Thyme: The plant’s tiny leaves—just a quarter inch at most in length—must be carefully harvested, cleaned, dried and milled to retain their rich color, piney aroma and earthy flavor. In the ancient world, thyme was a symbol of courage and bravery. One of the highest compliments to pay a Greek warrior, for instance, was to say he smelled of thyme. And in the Middle Ages, thyme was used to fend off nightmares. Today, our pure thyme holds its greatest place of honor in the kitchen as one of our most popular herbs.
- Cumin: Cumin is one of the top 10 selling spices in the U.S. The spice dates back to Egypt 4,000 years ago, and McCormick Cumin is hand-harvested, sun-dried and carefully screened so you know you're getting nothing but the purest flavor. Add this spice for a warm flavor and earthy color to everyday soups, stews, meats and vegetables.
- Cinnamon: Our pure cinnamon lends a warm, sweet aroma to everything from morning toast to cookies, and it also has a savory side, with earthy, mahogany-colored flavors.
- Ginger: The very finest ginger comes from small holder farmers on one to two acre plots of land off the Malabar Coast of India. Ginger has enjoyed some unusual uses, including warding off the plague during Henry VIII’s time. In the 19th century, ginger was commonly sprinkled on top of beer or ale and then stirred into the drink with a hot poker. Today, ginger is an essential ingredient in all kinds of sweet and savory dishes.
- Nutmeg: Nutmeg’s sweet distinctive flavor is traditional in gingerbread, eggnog and rice pudding. Add a pinch to scalloped potatoes, creamed spinach and béchamel sauce.
GRAB YOUR ALLSPICE PRODUCTS!
AND TRY THESE RECIPES THAT USE ALLSPICE: