All spice

The aroma of allspice is reminiscent of cinnamon, nutmeg, black pepper and cloves. The spice is spicy, but not very burning, so it is suitable for seasoning meat dishes – especially soups, lamb, marinated meat, fish, cold. You can add a little to fruit compotes, puddings and cookies – they give the dishes a spicy taste. Allspice must be added to dishes at least half an hour before consumption, as its smell does not appear quickly. Also suitable for flavoring all meat products, very suitable for various marinades and sauces. Recommended sauce: strong meat broth, black pepper, onion, flour, lemon peel, red wine and a few peas of allspice. It flavores some confectionery: gingerbread, savory biscuits. Combines with cinnamon, cloves, bay leaves, sage, marjoram, black pepper.