Allspice

The smell of allspice is reminiscent of cinnamon, nutmeg, black pepper and cloves. The spice is pungent, but not very burning, so it is suitable for seasoning meat dishes – especially soups, lamb, marinated meat, fish, and cold cuts. A little can be added to fruit compotes, puddings and cookies – they give dishes a savory taste. Allspice should be added to dishes at least half an hour before consumption, as its smell does not develop quickly.  It is also suitable for seasoning all meat products, very suitable for various marinades and sauces. Recommended sauce: strong meat broth, black pepper, onion, flour, lemon zest, red wine and a few peas of allspice. Some confectionery products are flavored with it: gingerbread, savory cookies. Goes well with cinnamon, cloves, bay leaves, sage, marjoram, black pepper.