Cooking with Spices: 100 Recipes for Blends, Marinades, and Sauces from Around the World by Mark C Stevens

Author:Mark C Stevens [Stevens, Mark C]
Language: eng
Format: epub, azw3
Publisher: Rockridge Press
Published: 2017-10-17T07:00:00+00:00

CULTIVATION CENTERS

Jamaica, Brazil, Guatemala, Honduras, Mexico

AROMA & FLAVOR

The aroma reminds me of an old perfume bottle, one that has been empty for a year but retains a lingering bouquet. Its scent is faint, but there it is a definite collaboration of peppery and clove-like notes. The taste is undoubtedly warm and woody and carries that subtle pepper undertone.

MEDICINAL USES

helps, treats, prevents, or aids mild pain, menopausal symptoms, stomachaches, gastrointestinal issues; it also has antioxidants, antibacterial, antifungal, and preservative properties

COMMON FORMS AND VARIATIONS

dried berries, whole and ground; varieties include Jamaican allspice (considered the best), Mexican and Central American allspice (common in the United States)

COMPLEMENTS

all Caribbean cooking but especially fish, shellfish, and seafood; beef and pork; chocolate, coconut, and fruit; game, chicken, and poultry; pickled vegetables and fruits, potatoes and yams; rice and pilafs; sweets, cakes, pies, puddings, baked goods; vegetable stews and soups

PAIRS WELL WITH

black pepper, cardamom, cinnamon, cloves, cumin, garlic, ginger, mint, nutmeg, onion, oregano, tamarind, turmeric

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