Peppercorns (allspice)

This spice, also known as allspice, Jamaican pepper, or Indian pepper, is the seed of the tropical Pimenta officinalis tree, a member of the myrtle family. The seeds have a fragrant aroma of cloves, nutmeg, and cinnamon, and a sharp, spicy flavor. When cooked, the seeds are two to three times larger than black peppercorns.

Peppercorns used fresh and unripe are green, sun-dried are black, young, unripe seeds are red, and fully ripened peas are white. When cooking, peppercorns are added half an hour before the dish is ready.

Allspice is used as a seasoning for meat, fish, and vegetable dishes, in all types of marinades, and in soups (meat, fish, vegetable, and mushroom). Ground powdered allspice is used to enhance the flavor of first and second courses, jellied meats, headcheese, aspics, casseroles, cold appetizers, homemade sausages and hams, and some desserts.