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Allspice - Wikipedia Allspice is the dried fruit of the Pimenta dioica plant The fruits are picked when green and unripe, and are traditionally dried in the sun When dry, they are brown and resemble large, smooth peppercorns Fresh leaves are similar in texture to bay leaves and similarly used in cooking
What Is Allspice? - Allrecipes Allspice is the dried, unripened berry of the myrtle pepper tree, or pimento, which is native to Jamaica and much of Central America The berries are briefly fermented, then sun-dried until brown
What Is Allspice and How To Cook With It? - The Spruce Eats Allspice is a spice made from the dried berries of a plant known as Pimenta dioica, which is a member of the myrtle family The flavor of allspice brings to mind cinnamon, cloves, nutmeg, and pepper Allspice is used in Caribbean, Middle Eastern, and Latin American cuisines, among others
Allspice: Nutrients, Benefits, and Downsides - Healthline Allspice — also known as Jamaican pepper, pimienta, or newspice — is a single spice with a unique flavor profile described as a blend of up to four different spices, hence the name
What Is Allspice? - Taste of Home As the name suggests, allspice tastes sort of like a blend of other warming spices Unlike something like Chinese five spice, which is a real blend, a single allspice berry simply tastes like the combination of black pepper, cinnamon, cloves and nutmeg all wrapped into one spice
What Is Allspice? Benefits, Uses, Substitutes More - Dr. Axe Allspice is a cooking spice that has a unique, sweet and “warm” flavor You may sometimes see it referred to as pimento berry oil or Jamaican pepper It’s not a spice blend but actually one healing spice made from the ground brown berries of the tropical Pimenta dioica plant, which is native to Jamaica, the West Indies and Central America
What Is Allspice? - Southern Living Allspice is the berries of the Pimenta dioica plant, a tree native to Jamaica, Southern Mexico, and Central America The berries, which resemble oversized peppercorns, are harvested while still green, then fermented and dried to develop their signature warm, spicy flavor