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General Description

Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns.

Taste and Aroma Description

Allspice is pungent and fragrant. It is not a blend of "all spices," but its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg.

A Few Ideas to Get You Started

Allspice is commonly used in both savory and sweet foods. Enhance simple desserts such as applesauce, fruit compotes, and oatmeal cookies with the warm, sweet flavor of Ground Allspice. Add a pinch of Ground Allspice to barbecue and tomato sauces as well as cooked winter squash and carrots. Allspice may be substituted for cloves. To grind Allspice at home, do not use a grinder with plastic parts, because the oil in the spice can cloud plastic.

General Description

Arrowroot is a white powder extracted from the root of a West Indian plant, Marantha arundinacea. It looks and feels like cornstarch.

Taste and Aroma Description

Arrowroot has no flavor.

A Few Ideas to Get You Started

Arrowroot mixtures thicken at a lower temperature than mixtures made with flour or cornstarch.
Mix Arrowroot with cool liquids before adding hot liquids, then cook until mixture thickens.
Remove immediately to prevent mixture from thinning.
Two teaspoons of Arrowroot can be substituted for 1 tablespoon of cornstarch.
One teaspoon of Arrowroot can be substituted for 1 tablespoon of flour.
Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream.