The dried fruit of a small evergreen tree is called Allspice because its flavor suggests a blend of cloves, cinnamon and nutmeg. Used in Caribbean, Mexican, Indian, English and American cooking and baking, seasoning blends such as jerk and curry, sauces, sausages, gravies and roasts. Allspice also matches well with: beef, beets, cabbage, carrots, corned beef, fruit pies, game, grains, lamb, meats, onions, pumpkin, rabbit, soups, spinach, squash, stews, sweet potatoes, tomatoes, and turnips. A rough equivalent to allspice can be made using equal parts ground cinnamon, cloves and nutmeg. But the best results are achieved by using the real thing!
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