Under this name is found in the trade and is used in cooking a few spices, and none of them has anything to do with these peppers - pepper plants of the family.
The dominant feature of all "allspice" is their increased and extremely resistant aromaticity of different colors.Below is a description of the three most common "allspice".
Allspice (Pimenta officinalis L.)
Synonyms: allspice, Ormushev, English pepper, English spice vsepryanost, chetveropryanost, pimento.Myrtle family tree.
Motherland - a Caribbean island, mainly in Jamaica, giving almost 85% of world production of allspice, and Haiti, San Domingo, Cuba.
As a spice used plucked shortly before full ripeness and dried in the shade of fruit, representing the shelf "pea" size of two to three times larger than the "peas" black pepper, rough gray-brownish color. The powder form of pounded allspice has a beautiful smooth dark beige color with a reddish tint. He has a strong odor, combines the smell of cloves, black pepper, nutmeg and cinnamon. That's why he got in France called "chetveropryanosti" (katrepis), then penetrated into the international culinary terminology.
Allspice (larger image)
Allspice is widely used in all kinds of marinades (meat, fish, vegetables, fruit and berry, mushroom) and in all sorts of fish dishes (soups, aspic, fish stuffings, gravies and sauces for boiled fish), where it is simply irreplaceable. Western European cuisine is a favorite spice for flavoring meat soups, jellies, homemade sausages, ham, baked veal meatloaf and casseroles, meat sauces and meat sauces. Less commonly used allspice in the preparation of desserts and confectionery, products, where he usually stands as one of the components in a mixture with other spices.
Allspice is poorly soluble in water, so he, unlike cloves, may be subjected to more prolonged boiling in soups and it can lay half an hour until tender. This property causes allspice significant difference in rates of its tabs depending on the environment in which it is placed: cold water, boiling water or a vinegar solution. So, pickling mushrooms, when the mushrooms just pour spices and allspice just misses moisture, requires up to 10 peppercorns 1 kilogram of boiled mushrooms and jelly in the same amount for 1 kilogram of meat. Soup is enough to put 5 peas 1 kilogram of meat or fish and marinade in just two peas 1 kilogram of mushrooms (norms Bookmarks allspice in marinades generally meet the standards Bookmarks cloves, although there may be slightly higher). In all of the above dishes allspice generally administered in the form of (peas), puddings, and the dough - in the form of a hammer, in which case the norms more tabs cut: 1 - 2 peas per 1 kg of the test.
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