LIVING WELL :SPICE SECRETS :

 

 

 

ALLSPICE

Allspice, also called Jamaica pepper or Pimento (the stuffing found in green olives) is a spice which is the dried unripe fruit of the Pimenta Dioica plant. The Spanish mistook it for black pepper and named it Pimento. The name "allspice" was coined by the English, who thought it combined the flavor of several aromatic spices, such as cinnamon, nutmeg, and cloves. It is not, as is mistakenly believed by some people, a mixture of spices. The fruit is picked when it is green and unripe and traditionally dried in the sun. When dry the fruits are brown and resemble large brown peppercorns.
Allspice was used by the Mayans as an embalming agent and by other South American Indians to flavor chocolate. Allspice has also been used as a deodorant. In the 18th century, Russian soldiers would put allspice in their boots. Allspice also provides relief for digestive problems. The oil of Allspice is said to have properties that irritate the skin and expands blood vessels, making the skin feel warmer. The tannins in it provide a mild anesthetic that, with its warming effect, make it a popular home remedy for arthritis and sore muscles, used either as a poultice or in hot baths
Allspice is sold most commonly as whole dried fruits or as a powder. The flavor comes through most when the whole fruit is freshly ground just before use, much like black pepper. Allspice is one of the most important ingredients of Carribean cuisine and is one of the main ingredients in Carribean jerk seasoning. It is also used in Middle Eastern cuisine where it is used to flavor meat dishes. In America and Europe it is used mostly in desserts such as cakes and give them a distinctive aroma and taste.

IRISH SPICE BREAD

Ingredients:
· 1-1/2 cups flour
· 2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1/4 teaspoon cinnamon
· 1/4 teaspoon nutmeg
· 1/4 teaspoon allspice
· 1/4 teaspoon ground ginger
· 1/4 cup brown sugar
· 2 tablespoons candied orange peel
· 1/2 cup raisins, golden or plain
· 1/4 cup butter, melted and cooled
· 6 ounces (3/4 cup) light corn syrup
· 1 egg, beaten
· 1/4 cup milk

PREPARATION:
Preheat oven to 325 degrees F. Lightly grease a 2-pound loaf pan. In a large mixing bowl, sift together the flour and dry spices. Add brown sugar, candied peels, and raisins and stir to combine. Melt the butter with the corn syrup. Make a well in the center of the bowl and add the syrup and butter mixture. Add the beaten egg and milk and mix thoroughly. Pour in prepared pan and bake for 40-50 minutes, or until a toothpick can be cleanly removed from the center of the loaf.

This bread will keep moist for several days. In fact, the longer you keep the bread the better the flavor, so it can be made well ahead of time.

 

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