Ground allspice

Ground allspice

Ground pimento is also called cloves pepper. Ground pimento is obtained from the dried berries of the pimento tree. The scent is reminiscent of cloves and the taste is like a mixture of cloves, pepper, nutmeg and cinnamon. This is why ground pimento is also often used in spice mixtures such as gingerbread spice for the Christmas bakery. Ground pimento also harmonises very well with exotic spices and is also used in curry mixtures.

All data per 100 g:
317 kcal
51 g
6 g
9 g

Recipes with Ground allspice

Arabian Köfte meatballs
Arabian Köfte meatballs For Arabian Köfte meatballs, first cut lamb leg slices with fat rim into cubes. Turn through the mincer and put into a bowl. ...
Arabic lentils with rice
Arabic lentils with rice are served with yoghurt and fried onions. Pour rice into a pot, add water and season with a pinch of salt. ...
Bifteki shashlik skewers
Bifteki shashlik skewers can be served hot or cold. The ready fried Bifteki are put on shashlik skewers and can also be served as finger food at a party. ...
Christmas biscuits
Christmas biscuits This Christmas pastry is baked without baking powder and remains tenderly tender. Finely grind 50 g walnut kernels. ...
Coffee spice as a gift
Coffee spice as a gift This coffee spice as a gift is quick and easy to prepare. Mix the ground cinnamon with cardamom, anise, bourbon vanilla sugar, nutmeg and pimento carefully in a bowl. ...
Cucumber spice
Cucumber spice The amount of cucumber spice is enough for 1 kg of cucumber spice. Mix mustard seeds with pepper seeds and a pinch of coriander. ...
Cucumber spice
Cucumber spice Cucumbers can be used in many different ways. Wash the cucumbers and soak them overnight in a litre of water with 120 g salt. ...
Deer leg
Deer leg Skin the deer leg. Release the bone. ...
Deer sour roast with red cabbage
Deer sour roast with red cabbage Homemade potato dumplings taste very good with venison sour roast with red cabbage. For the staining soups clean vegetables, 1 onion and garlic, crush coarsely and sauté in 10 g lard. ...

(C)opyright by Marions Kochbuch