Whole spice

Where should I use allspice?

Allspice, with its rich and multi-layered aroma, is a spice that lends a unique flavor to many dishes. When used whole, the spice gradually releases its aromas, adding depth and complexity to food.

Where you can use allspice:

• Meats:
  • Marinades: The spice is ideal for marinades on meats such as chicken, pork and lamb.
  • Sauces: It adds a hot and spicy note to meat sauces.
  • Stew: It is a classic ingredient in stew, imparting a deep flavor.
• Fish:
  • The spice can be used in marinades for fish, especially white fish.
• Vegetables:
  • It adds an exotic touch to grilled vegetables such as zucchini, eggplant and peppers.
• Legumes:
  • It is a classic ingredient in lentils, chickpeas and other legumes.
• Soups and stews:
  • The spice is essential in many soups and stews, such as curry and masala.
• Bakery:
  • You can add whole spices to breads to give them a stronger flavor.
• Pickle: Allspice is often used in pickles to give a more complex flavor.
• Drinks:
  • You can add whole spices to hot drinks, such as milk or tea, for a stronger flavor.

How to use it:

• Whole: Add the whole spices to the food at the beginning of cooking, so that they release their flavor gradually.
• Grated: If you want a more intense and immediate taste, grind the spice grains before adding them to the food.

Tips:

• Storage: Store the spice in an airtight container in a cool, dark place.
• Quantity: Start with small amounts, as the spice has a strong aroma.
• Experimentation: Don't be afraid to experiment with the spice and combine it with other spices to create unique flavors.