allspice


Also found in: Thesaurus, Medical, Encyclopedia, Wikipedia.
Related to allspice: allspice tree

all·spice

(ôl′spīs′)
n.
1. An evergreen tree (Pimenta dioica) native to the West Indies, Mexico, and Central America, having opposite, simple leaves and white flowers clustered in cymes.
2. The dried, nearly ripe berries of this plant, used as a spice. In both senses also called pimento.

[Early Modern English, so called because it was considered to combine the aromas and flavors of spices commonly used in Europe before the colonization of the Americas, especially cinnamon, cloves, nutmeg, and black pepper.]

allspice

(ˈɔːlˌspaɪs)
n
1. (Plants) a tropical American myrtaceous tree, Pimenta officinalis, having small white flowers and aromatic berries
2. (Cookery) the whole or powdered seeds of this berry used as a spice, having a flavour said to resemble a mixture of cinnamon, cloves, and nutmeg
Also called: pimento or Jamaica pepper

all•spice

(ˈɔlˌspaɪs)

n.
1. the dried unripe berries of an aromatic tropical American tree, Pimenta dioica, of the myrtle family: used as a spice.
2. the tree itself.
[1615–25]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.allspice - aromatic West Indian tree that produces allspice berriesallspice - aromatic West Indian tree that produces allspice berries
allspice - ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
genus Pimenta, Pimenta - allspice tree
spice tree - tree bearing aromatic bark or berries
2.allspice - deciduous shrubs having aromatic bark; eastern China; southwestern and eastern United States
Calycanthus, genus Calycanthus - a magnoliid dicot genus of the family Calycanthaceae including: allspice
Calycanthus floridus, Carolina allspice, strawberry shrub, sweet shrub, strawberry bush - hardy shrub of southeastern United States having clove-scented wood and fragrant red-brown flowers
California allspice, Calycanthus occidentalis, spicebush - straggling aromatic shrub of southwestern United States having fragrant brown flowers
bush, shrub - a low woody perennial plant usually having several major stems
3.allspice - ground dried berrylike fruit of a West Indian allspice treeallspice - ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
spice - any of a variety of pungent aromatic vegetable substances used for flavoring food
allspice, Pimenta dioica, pimento tree, allspice tree - aromatic West Indian tree that produces allspice berries
Translations
nové koření
allehånde
maustepippuri
オールスパイス
allehånde
kryddpeppar

allspice

[ˈɔːlspaɪs] Npimienta f inglesa, pimienta f de Jamaica

allspice

[ˈɔːlspaɪs] nquatre-épices m invall-star [ˈɔːlstɑːr] adj [cast, team] → de vedettesall-terrain bike nvélo m tout-terrainall-terrain vehicle nvéhicule m tout-terrainall-time [ˌɔːlˈtaɪm]
adj [record] → absolu(e), sans précédent
sb's all-time favourite → la référence absolue de qn
That film is my all-time favourite → Ce film est ma référence absolue.
an all-time great → un des grands
He's one of the all-time greats of British athletics → C'est l'un des grands de l'athlétisme britannique.
to be at an all-time high → être au plus haut
to be at an all-time low → être au plus bas
adv
her all-time favourite film → sa référence absolue en matière de film
BUT le film qu'elle préfère entre tous.all told adven tout

allspice

[ˈɔːlˌspaɪs] npepe m della Giamaica
References in periodicals archive ?
INGREDIENTS 50g pine nuts 1 medium onion, finely chopped 1/2tsp allspice 35g currants, soaked 25g fresh dill, chopped 300g wholegrain basmati rice 8 medium sized tomatoes Salt METHOD 1.
Serves 4 2 aubergines sliced into 12 2-3 tbsp sunflower oil 350g minced lamb 1 tsp dried mint 1 large clove garlic, chopped 1 tsp salt 1 tsp white pepper 1 tsp allspice 1 tbsp chopped flat leaf parsley For the sauce: 2 tbsp olive oil 1 small onion, chopped small 1 clove crushed garlic 1 cinnamon stick 400g can chopped tomatoes 1 lamb stock cube 2 tbsp pine nuts for garnish
INGREDIENTS 2 tbsp olive oil, plus extra to serve 2 red onions, finely chopped 250g okra, each sliced into 4 pieces 2 garlic cloves, crushed 1 tsp ground allspice 500g passata 300g couscous 1 lemon, juiced 200g feta or natural yogurt small pack parsley, chopped METHOD 1 Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick.
Barrel 33 is aged three years in oak; the nose offers sweet and savory scents like clove, allspice or pear with additional notes of baked apple, dried apricot and tobacco leaf.
INGREDIENTS 300 cubed pumpkin flesh 2 teaspoon ground allspice 2 teaspoon ground ginger teaspoon ground cinnamon eggs 50g strong honey 12 sheets filo pastry beaten egg white, to glaze 50g fresh rocket leaves mustard oil, to serve x 10-cm diameter metal baking rings baking beans METHOD 1.
INGREDIENTS 300 cubed pumpkin flesh 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 2 eggs 50g strong honey 12 sheets filo pastry 1 beaten egg white, to glaze 50g fresh rocket leaves mustard oil, to serve 4 x 10-cm diameter metal baking rings baking beans METHOD 1.
INGREDIENTS 300 cubed pumpkin flesh 1/2 /teaspoon ground allspice 1/2 /teaspoon ground ginger 1 teaspoon ground cinnamon 2 eggs 50g strong honey 12 sheets filo pastry 1 beaten egg white, to glaze 50g fresh rocket leaves mustard oil, to serve 4 x 10-cm diameter metal baking rings baking beans METHOD 1.
INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the Tomatillo-Mint Sauce 4 tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 burnt onion 1 garlic clove, thinly sliced 11/2 Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1.
INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the Tomatillo-Mint Sauce 4 tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 /burnt onion 1 garlic clove, thinly sliced 11/2 /Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1.
SERVES 10 Ingredients: 500g of ready-made golden marzipan 175g unsalted butter, softened 175g brown sugar 3 free-range eggs, beaten, plus 1 extra egg for glazing 175g plain flour 3/4 tsp ground allspice 350g raisins, currants & sultanas 55g chopped mixed peel Zest of 1/2 an unwaxed lemon 2 tbsp apricot jam 1 Preheat the oven to 140oC/Gas mark 1.
Add the allspice, season to taste with salt, then pulse once more for about 1 min.
In a food processor, combine the flour, cinnamon, ginger, nutmeg, allspice, salt and brown sugar.