Points of Interest

Ground Allspice is a spice made from a small dried berry that boasts a flavor reminiscent of nutmeg, cinnamon and cloves. While often mistakenly believed to be a combination of different spices, this individual spice is a true natural phenomenon.

• Fine-textured powder
• Reddish tan
• Pungent, sweet, warm aroma

Suggested Uses

• Enhance desserts such as pumpkin pie, applesauce, fruit compotes, spice cakes, cookies and puddings
• Sprinkle on cooked squash, carrots or sweet potatoes
• Infuse into sauce for pot roast, meatloaf, chili, hamburgers and sausages
• For a tangy twist, add a pinch to sweet sauces like barbeque sauce and ketchup

Basic Preparation

Ready to use either whole or ground. Add to taste.

Recipe1: Jamaican Ground Allspice Kashmir Style Lamb Shank

INGREDIENTS

Makes 2 servings

· 2 Lamb Shanks

· 1 Teaspoon Kosher Sea Salt Flakes

· 1 Teaspoon Ground Black Pepper

· 1 Tablespoon 1890 UP Extra Virgin Olive Oil

· 1/2 Small Onion, chopped

· 4 Garlic Cloves, crushed

· 1 Teaspoon 1890 Jamaican Ground Allspice

· 1/2 Teaspoon 1890 Yellow Mustard Seed

· 1 Teaspoon 1890 Ground Turmeric

· 1/2 Teaspoon 1890 Organic Saigon Cinnamon

· 1/2 Teaspoon 1890 Ground Black Peppercorns

· 2 Thyme Sprigs

· 2 Organic 1890 Bay Leaves

· 1 Green Cardamom, crushed

· 2 De-Stemmed Thai Chiles

· 4 Fluid Ounces Canned, Diced Tomatoes

· 2 Cups Chicken Broth

DIRECTIONS

1. Preheat oven to 325°F.

2. Season both lamb shanks with salt and ground black pepper. Heat large oven-safe skillet over medium-high heat and add ghee.

3. Add lamb to skillet and sear on all sides, turning every few minutes for even browning. Remove lamb from skillet when browned.

4. Add onion and garlic cloves and cook for 2 minutes. Add allspice, mustard seed, cinnamon and ground black pepper and cook for 3 minutes more before adding remaining ingredients.

5. Cover pan with aluminum foil, place in oven and braise shanks for 1 hour.

6. Remove pan from oven and turn pieces over. Cover, return pan to oven and braise for another 1-1/2 hours. When lamb gives easily from bone, it is done.

7. Remove shanks from sauce, strain sauce and serve with lamb.

Recipe 2: Maple Spice Cake

2 teaspoon cinnamon

3 egg whites

1/2 teaspoon cardamom seeds

3/4 cups buttermilk

1/2 tsp. allspice, ground

3/4 cups real maple syrup

12 cloves

3 tablespoon Grand Marnier

1 teaspoon freshly grated ginger root

3.75 cups cake flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup margarine at room temp.

3/4 cups dark brown sugar

Grease bottom of a tube cake pan and lightly flour it. Combine all the spices except the ginger in an electric coffee grinder and mix until it's powder. Mix thoroughly the spices with the flour, baking powder & soda, and salt. Mash up the margarine with the sugar, beat in the egg white, then stir in the ginger. Add everything else a little at a time to the bowl with the butter and egg white, and beat until smooth. Bake at 350 degrees and bake for 30-50 minutes, or until it starts to pull away from the sides of the pan and a toothpick poked into it comes out clean. Let cool for 15 minutes before you remove it from the pan.