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All About Allspice #Shorts
Ever wonder what's in Allspice... Well Allspice Isn't a spice blend that contains 'all spices' (a question that we get all the time), but rather a single spice that tastes like a blend of spices. This is a great one to have in your spice cupboard because you can easily sub it in for other spices you may not have. It's also great in a wide range of spice blends.
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Pimenta dioica (L.)
Plant Family: Myrtle (Myrtaceae)
Origin: West Indies
- Allspice, also called pimenta,[a] Jamaica pimenta, Jamaica pepper, myrtle pepper, pimiento, and clove pepper
- The Spanish ‘discovered’ this spice when they reached the Caribbean - they thought it was black pepper and ended up calling it ‘pimenta’ which is Spanish for pepper.
- The name allspice was in use by 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.
- The warm sweet flavour of Allspice lends itself to a wide variety of both savoury and sweet foods.
- Allspice is often paired with black pepper, cardoon, cinnamon, clove, and vanilla in spice blends.
- It’s grown primarily in Jamaica, but commercial farms can be found across the Caribbean and Central America.
- The berries are harvested while they are still unripe and green. During drying, the colour changes to a reddish-brown.
- Jamaican allspice is considered the best because it has a higher oil content and better flavour than varieties grown elsewhere.
- Allspice is used in Jamaican jerk seasoning and in soups, stews, and curries. It also is used in pickling spice, spiced tea mixes, cakes, cookies, and pies.
- It can also be found in Swedish Meatballs, pickled herring, and many other ‘Traditional’ European dishes.
-Whole dried allspice will keep indefinitely when kept out of light in airtight jars. It can be ground in a spice mill or an electric coffee grinder. The ground spice loses flavour quickly.
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Perfect Homemade Waffles (Mochi Vs. Belgian)
Yeah, waffles are good but most of the time, homemade just doesn't hit right. We're going to make a major correction to that by making mochi waffles, the classic Belgian liege waffle, and even a third an easy eggo style waffle.
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Recipe:
Mochiko Flour:
KANELBULLAR | Swedish Cinnamon Buns
Everything you need to know to make the best Kanelbullar!
Dough:
500g nonfat milk
1100g AP flour
200g sugar
200g butter
23g ground cardamon
70g fresh yeast (23g dry yeast)
15g salt
-Add all ingredients to the bowl of your stand mixer.
-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated.
-Turn the speed up to like a medium to medium fast for 15-30 minutes.
-You want to work up as much gluten as you can.
-When your dough is smooth and pliable, let it rest for 30 minutes covered with a towel.
-Turn out of the bowl and shape into a rectangle.
-Let rest another 5-10 minutes.
Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.
-Spread the filling onto the dough.
-Roll and the cut into buns.
-Optimal weight is 100g but anywhere between 95g and 105g is fine.
-Place on a baking tray, cover, and let rise until double in size, around 2 hours.
-Bake at 225C (430F) for about 8 minutes or until golden brown. I like to check mine and rotate the tray at the 5 minute mark so they don’t get overbrown.
-Brush with egg wash as soon as they come out of the oven.
-Immediately sprinkle on pearl sugar.
-Let cool (if you can wait that long!)
-Enjoy!
Cinnamon Filling:
300g butter
120g sugar
20g cinnamon
10g salt (optional)
Pearl Sugar:
Cardamom:
The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though.
Gingerbread made with cardamom + a special ingredient!
A cookie-style gingerbread made with a spice mixture containing cinnamon, ginger, cloves, and cardamom, as well as golden syrup. These are often eaten alongside saffron buns on St. Lucy's Day, December 13th. To make saffron buns, watch this video:
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