Herbs Spices

allspice spices

Please translate he following Herbs and Spices into French?

Thyme
Basil
Oregano
Rosemary Leaves
Ground Nutmeg
Ground Cinnamon
Pumpkin Pie Spice
Ground Allspice
Snipped Chives
Ground Cumin
Chili Powder
Crushed Red Pepper
Cayenne Pepper
Paprika
Bay Leaves
Dill Weed

Hi,
Thym,
Basilic,
Origan,
(Feuilles de) Romarin,
Muscade moulue/en poudre,
Cannelle moulue/en poudre,
Épices pour tarte à la citrouille,
Quatre-épices en poudre (or rarely; Piment de la Jamaïque),
Ciboulette ciselée,
Cumin moulu/en poudre,
Poudre de Chili,
Piment rouge concassé,
Piment de Cayenne,
Paprika,
Feuilles de laurier,
(Feuilles d’) Aneth.
I hope I help

@ ddddan1,
Lucky you! I’m French and I live in Florida… so I didn’t have any kind of jar to help me (^_^)

Betty’s Chilly Day Hot Spiced Apple Cider Recipe

Allspice Powder (Pimenta dioica) 1.92 oz: K $4.13 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Tropical evergreen tree (Pimenta dioica, formerly P. officinalis) of the myrtle family (Myrtaceae), native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. Early Spanish explorers, mistaking it for a type of pepper, called it pimenta, hence its botanical name and such terms as pimento and Jamaica pepper. Allspice was so named because the flavor of the dried berry resembles a combination of cloves, cinnamon, and nutmeg. It is widely used in baking and is usually present in mincemeat and mixed pickling spice. The clove-like aroma of allspice can be found wafting through much of Caribbean cuisine, where allspice is popular as a meat stuffing. Jamaica’s hot jerk pastes, used to marinate pork and chicken before barbecuing, feature allspice, along with various combinations of cinnamon, garlic, thyme, black pepper, vinegar, lime juice, orange juice, coriander, ginger, and nutmeg. Mexican mole sauces feature allspice, as do British stews and sauces, European sausages, pickles, Danish pastries, French quatre épices, and the Ethiopian spice mix berebere. Grieve’s classic ‘A Modern Herbal’: ‘The chief use of Pimento is as a spice and condiment: the berries are added to curry powder and also to mulled wine. It is popular as a warming cordial, of a sweet odour and grateful aromatic taste.’ ‘The oil inaction resembles that of cloves, and is occasionally used in medicine and is also employed in perfuming soaps.’ ‘It was formerly official in both the British and United States Pharmacopoeias. Both Pimento Oil and Pimento Water were official in the British Pharmacopoeia of 1898, but Oil of Pimento was deleted from the British Pharmacopceia of 1914, though the Water still has a place in the British Pharmacopceia Codex.’ ‘Pimento has also been dropped from the United States Pharmacopoeia, but admitted to the National Formulary IV. Pimento is one of the ingredients in the Compound Tincture of Guaic of the National Formulary IV.’ ‘Pimento is an aromatic stimulant and carminative to the gastro-intestinal tract, resembling cloves in its action. It is employed chiefly as an addition to tonics and purgatives and as a flavouring agent.’ ‘The Essential Oil, as well as the Spirit and the distilled Water of Pimento are useful for flatulent indigestion and for hysterical paroxysms. Two or three drops of the oil on sugar are given to correct flatulence. The oil is also given on sugar and in pills to correct the griping tendencies of purgatives: it was formerly added to Syrup of Buckthorn to prevent griping.’ ‘Pimento Water (Aqua Pimentae) is used as a vehicle for stomachic and purgative medicines. It is made by taking 5 parts of bruised Pimento to 200 parts of water and distilling down to 100, the dose being 1 to 2 fluid ounces.’ King’s 1898 Dispen

Allspice Powder Cert Organic (Pimenta dioica) 1.83 oz: K $5.3 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Tropical evergreen tree (Pimenta dioica, formerly P. officinalis) of the myrtle family (Myrtaceae), native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. Early Spanish explorers, mistaking it for a type of pepper, called it pimenta, hence its botanical name and such terms as pimento and Jamaica pepper. Allspice was so named because the flavor of the dried berry resembles a combination of cloves, cinnamon, and nutmeg. It is widely used in baking and is usually present in mincemeat and mixed pickling spice. The clove-like aroma of allspice can be found wafting through much of Caribbean cuisine, where allspice is popular as a meat stuffing. Jamaica’s hot jerk pastes, used to marinate pork and chicken before barbecuing, feature allspice, along with various combinations of cinnamon, garlic, thyme, black pepper, vinegar, lime juice, orange juice, coriander, ginger, and nutmeg. Mexican mole sauces feature allspice, as do British stews and sauces, European sausages, pickles, Danish pastries, French quatre épices, and the Ethiopian spice mix berebere. Grieve’s classic ‘A Modern Herbal’: ‘The chief use of Pimento is as a spice and condiment: the berries are added to curry powder and also to mulled wine. It is popular as a warming cordial, of a sweet odour and grateful aromatic taste.’ ‘The oil inaction resembles that of cloves, and is occasionally used in medicine and is also employed in perfuming soaps.’ ‘It was formerly official in both the British and United States Pharmacopoeias. Both Pimento Oil and Pimento Water were official in the British Pharmacopoeia of 1898, but Oil of Pimento was deleted from the British Pharmacopceia of 1914, though the Water still has a place in the British Pharmacopceia Codex.’ ‘Pimento has also been dropped from the United States Pharmacopoeia, but admitted to the National Formulary IV. Pimento is one of the ingredients in the Compound Tincture of Guaic of the National Formulary IV.’ ‘Pimento is an aromatic stimulant and carminative to the gastro-intestinal tract, resembling cloves in its action. It is employed chiefly as an addition to tonics and purgatives and as a flavouring agent.’ ‘The Essential Oil, as well as the Spirit and the distilled Water of Pimento are useful for flatulent indigestion and for hysterical paroxysms. Two or three drops of the oil on sugar are given to correct flatulence. The oil is also given on sugar and in pills to correct the griping tendencies of purgatives: it was formerly added to Syrup of Buckthorn to prevent griping.’ ‘Pimento Water (Aqua Pimentae) is used as a vehicle for stomachic and purgative medicines. It is made by taking 5 parts of bruised Pimento to 200 parts of water and distilling down to 100, the dose being 1 to 2 fluid ounces.’ King’s 1898 Dispen

Mulling Spices Cert. Organic 1 lb: C $13.74 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Mulled Cider: Combine cider and spice-filled tea infuser in a large pan. Bring to a boil, then simmer uncovered 30 minutes. Remove the mulling bag from the heated mixture. The warm cider is ready to be served as is. If spiking it, pour 1 ounce of the preferred liquor into each serving mug and fill with the hot cider. Can be sweetened to taste. One sweetening option is spiced butter. If the cider is to be embellished with the spiced butter, cream the butter and dark brown sugar together with an electric mixer until light and fluffy. Add the spices and continue beating 1 minute more. Float a heaping teaspoon of the butter on top of each serving of hot cider. Store any leftover butter in the refrigerator for future batches of mulled cider. Spiced Butter ½ cups (1 stick) unsalted butter, at room temperature 2 cups (packed) dark brown sugar 1 tablespoon ground cinnamon ½ teaspoon grated nutmeg ½ teaspoon ground cloves Certified Organic: Orange peel, cinnamon, cloves and allspice.

Mulling Spices, Cider Mate Original Spice Blend 1 lb: K $12.78 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. A delicious spice mix. Use to mull cider, wine and juice. Cinnamon, allspice, orange and lemon peel, nutmeg, star anise, cloves, fenugreek and ginger. Mulled Cider Combine cider and mulling spices in a large pan. Bring to a boil, then simmer uncovered 30 minutes. Strain the spices from the mixture and discard. Return the cider to pan and keep warm. The cider is ready to be served as is. If spiking it, pour 1 ounce of the preferred liquor into each serving mug and fill with the hot cider. Can be sweetened to taste. One sweetening option is spiced butter. If the cider is to be embellished with the spiced butter, cream the butter and dark brown sugar together with an electric mixer until light and fluffy. Add the spices and continue beating 1 minute more. Float a heaping teaspoon of the butter on top of each serving of hot cider. Store any leftover butter in the refrigerator for future batches of mulled cider. Spiced Butter ½ cups (1 stick) unsalted butter, at room temperature 2 cups (packed) dark brown sugar 1 tablespoon ground cinnamon ½ teaspoon grated nutmeg ½ teaspoon ground cloves

Mulling Spices, Cider Mate Citrus Spice Blend 1 lb: K $12.78 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. A delicious spice mix. Use to mull cider, wine and juice. Cinnamon, orange peel, allspice, cloves and hibiscus. Mulled Cider Combine cider and mulling spices in a large pan. Bring to a boil, then simmer uncovered 30 minutes. Strain the spices from the mixture and discard. Return the cider to pan and keep warm. The cider is ready to be served as is. If spiking it, pour 1 ounce of the preferred liquor into each serving mug and fill with the hot cider. Can be sweetened to taste. One sweetening option is spiced butter. If the cider is to be embellished with the spiced butter, cream the butter and dark brown sugar together with an electric mixer until light and fluffy. Add the spices and continue beating 1 minute more. Float a heaping teaspoon of the butter on top of each serving of hot cider. Store any leftover butter in the refrigerator for future batches of mulled cider. Spiced Butter ½ cups (1 stick) unsalted butter, at room temperature 2 cups (packed) dark brown sugar 1 tablespoon ground cinnamon ½ teaspoon grated nutmeg ½ teaspoon ground cloves

Allspice (Ground) – 5 Lb Allspice (Ground): GR $67.26 No Description available

Allspice (Whole) – 5 Lb Allspice (Whole): GR $66.44 No Description available

Allspice Powder (Pimenta dioica) 1 lb: K $27 This is Frontier’’s nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Tropical evergreen tree (Pimenta dioica, formerly P. officinalis) of the myrtle family (Myrtaceae), native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. Early Spanish explorers, mistaking it for a type of pepper, called it pimenta, hence its botanical name and such terms as pimento and Jamaica pepper. Allspice was so named because the flavor of the dried berry resembles a combination of cloves, cinnamon, and nutmeg. It is widely used in baking and is usually present in mincemeat and mixed pickling spice. The clove-like aroma of allspice can be found wafting through much of Caribbean cuisine, where allspice is popular as a meat stuffing. Jamaica’’s hot jerk pastes, used to marinate pork and chicken before barbecuing, feature allspice, along with various combinations of cinnamon, garlic, thyme, black pepper, vinegar, lime juice, orange juice, coriander, ginger, and nutmeg. Mexican mole sauces feature allspice, as do British stews and sauces, European sausages, pickles, Danish pastries, French quatre épices, and the Ethiopian spice mix berebere. Grieve’’s classic ”A Modern Herbal”: ”The chief use of Pimento is as a spice and condiment: the berries are added to curry powder and also to mulled wine. It is popular as a warming cordial, of a sweet odour and grateful aromatic taste.” ”The oil inaction resembles that of cloves, and is occasionally used in medicine and is also employed in perfuming soaps.” ”It was formerly official in both the British and United States Pharmacopoeias. Both Pimento Oil and Pimento Water were official in the British Pharmacopoeia of 1898, but Oil of Pimento was deleted from the British Pharmacopceia of 1914, though the Water still has a place in the British Pharmacopceia Codex.” ”Pimento has also been dropped from the United States Pharmacopoeia, but admitted to the National Formulary IV. Pimento is one of the ingredients in the Compound Tincture of Guaic of the National Formulary IV.” ”Pimento is an aromatic stimulant and carminative to the gastro-intestinal tract, resembling cloves in its action. It is employed chiefly as an addition to tonics and purgatives and as a flavouring agent.” ”The Essential Oil, as well as the Spirit and the distilled Water of Pimento are useful for flatulent indigestion and for hysterical paroxysms. Two or three drops of the oil on sugar are given to correct flatulence. The oil is also given on sugar and in pills to correct the griping tendencies of purgatives: it was formerly added to Syrup of Buckthorn to prevent griping.” ”Pimento Water (Aqua Pimentae) is used as a vehicle for stomachic and purgative medicines. It is made by taking 5 parts of bruised Pimento to 200 parts of water and distilling down to 100, the dose being 1 to 2 fluid ounces.” King’’s 1

Allspice Whole (Pimenta dioica) 1 lb: C $8.44 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Tropical evergreen tree (Pimenta dioica, formerly P. officinalis) of the myrtle family (Myrtaceae), native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. Early Spanish explorers, mistaking it for a type of pepper, called it pimenta, hence its botanical name and such terms as pimento and Jamaica pepper. Allspice was so named because the flavor of the dried berry resembles a combination of cloves, cinnamon, and nutmeg. It is widely used in baking and is usually present in mincemeat and mixed pickling spice. The clove-like aroma of allspice can be found wafting through much of Caribbean cuisine, where allspice is popular as a meat stuffing. Jamaica’s hot jerk pastes, used to marinate pork and chicken before barbecuing, feature allspice, along with various combinations of cinnamon, garlic, thyme, black pepper, vinegar, lime juice, orange juice, coriander, ginger, and nutmeg. Mexican mole sauces feature allspice, as do British stews and sauces, European sausages, pickles, Danish pastries, French quatre épices, and the Ethiopian spice mix berebere. Grieve’s classic ‘A Modern Herbal’: ‘The chief use of Pimento is as a spice and condiment: the berries are added to curry powder and also to mulled wine. It is popular as a warming cordial, of a sweet odour and grateful aromatic taste.’ ‘The oil inaction resembles that of cloves, and is occasionally used in medicine and is also employed in perfuming soaps.’ ‘It was formerly official in both the British and United States Pharmacopoeias. Both Pimento Oil and Pimento Water were official in the British Pharmacopoeia of 1898, but Oil of Pimento was deleted from the British Pharmacopceia of 1914, though the Water still has a place in the British Pharmacopceia Codex.’ ‘Pimento has also been dropped from the United States Pharmacopoeia, but admitted to the National Formulary IV. Pimento is one of the ingredients in the Compound Tincture of Guaic of the National Formulary IV.’ ‘Pimento is an aromatic stimulant and carminative to the gastro-intestinal tract, resembling cloves in its action. It is employed chiefly as an addition to tonics and purgatives and as a flavouring agent.’ ‘The Essential Oil, as well as the Spirit and the distilled Water of Pimento are useful for flatulent indigestion and for hysterical paroxysms. Two or three drops of the oil on sugar are given to correct flatulence. The oil is also given on sugar and in pills to correct the griping tendencies of purgatives: it was formerly added to Syrup of Buckthorn to prevent griping.’ ‘Pimento Water (Aqua Pimentae) is used as a vehicle for stomachic and purgative medicines. It is made by taking 5 parts of bruised Pimento to 200 parts of water and distilling down to 100, the dose being 1 to 2 fluid ounces.’ King’s 1898 Dispensatory: ‘Pimento is a hot, aromatic stimulant, and carminative,

Allspice Powder (Pimenta dioica) 1 lb: C $9.63 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Tropical evergreen tree (Pimenta dioica, formerly P. officinalis) of the myrtle family (Myrtaceae), native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. Early Spanish explorers, mistaking it for a type of pepper, called it pimenta, hence its botanical name and such terms as pimento and Jamaica pepper. Allspice was so named because the flavor of the dried berry resembles a combination of cloves, cinnamon, and nutmeg. It is widely used in baking and is usually present in mincemeat and mixed pickling spice. The clove-like aroma of allspice can be found wafting through much of Caribbean cuisine, where allspice is popular as a meat stuffing. Jamaica’s hot jerk pastes, used to marinate pork and chicken before barbecuing, feature allspice, along with various combinations of cinnamon, garlic, thyme, black pepper, vinegar, lime juice, orange juice, coriander, ginger, and nutmeg. Mexican mole sauces feature allspice, as do British stews and sauces, European sausages, pickles, Danish pastries, French quatre épices, and the Ethiopian spice mix berebere. Grieve’s classic ‘A Modern Herbal’: ‘The chief use of Pimento is as a spice and condiment: the berries are added to curry powder and also to mulled wine. It is popular as a warming cordial, of a sweet odour and grateful aromatic taste.’ ‘The oil inaction resembles that of cloves, and is occasionally used in medicine and is also employed in perfuming soaps.’ ‘It was formerly official in both the British and United States Pharmacopoeias. Both Pimento Oil and Pimento Water were official in the British Pharmacopoeia of 1898, but Oil of Pimento was deleted from the British Pharmacopceia of 1914, though the Water still has a place in the British Pharmacopceia Codex.’ ‘Pimento has also been dropped from the United States Pharmacopoeia, but admitted to the National Formulary IV. Pimento is one of the ingredients in the Compound Tincture of Guaic of the National Formulary IV.’ ‘Pimento is an aromatic stimulant and carminative to the gastro-intestinal tract, resembling cloves in its action. It is employed chiefly as an addition to tonics and purgatives and as a flavouring agent.’ ‘The Essential Oil, as well as the Spirit and the distilled Water of Pimento are useful for flatulent indigestion and for hysterical paroxysms. Two or three drops of the oil on sugar are given to correct flatulence. The oil is also given on sugar and in pills to correct the griping tendencies of purgatives: it was formerly added to Syrup of Buckthorn to prevent griping.’ ‘Pimento Water (Aqua Pimentae) is used as a vehicle for stomachic and purgative medicines. It is made by taking 5 parts of bruised Pimento to 200 parts of water and distilling down to 100, the dose being 1 to 2 fluid ounces.’ King’s 1898 Dispensatory: ‘Pimento is a hot, aromatic stimulant, and carminative,

Allspice Powder (Pimenta dioica) 30 vegicap bottle: HE $5.89 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Allspice – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Clove Pepper, Jamaica Pepper, Pimento, Myrtle Pepper Relieve colic, flatulence and other digestive disorders with Allspice. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro-intestinal tract. Allspice is a natural source of beta-carotene and other important nutrients and acts as an antioxidant and anti-inflammatory. History: Native to the Caribbean Islands (most notably Jamaica), South and Central America, Allspice is an evergreen tree that grows to a height of fifty feet. It is a tender, aromatic tree with thin, oblong, leathery leaves and small, white flowers that bloom in the spring and summer. The flowers are followed by the dark brown berries that are so important in herbal medicines and cuisines, and the tree thrives in rich, well-drained, sandy soil in sun at a minimum of fifty-nine degrees Fahrenheit. Allspice was discovered growing in Jamaica by early Spanish explorers who were impressed with the taste and aroma of the leaves and berries, and it has been in continuous production there since about 1509. Because Allspice resembles peppercorns, it was named pimenta by the Portuguese and pimienta by the Spanish – both meaning pepper. Used mainly as a spice and condiment, Allspice was in great demand as a soothing anesthetic in baths to relieve sore muscles and made a stimulating spice plaster to relieve rheumatism and neuralgia. At the end of the nineteenth century, it became fashionable to have umbrellas and walking sticks made of pimento, leading to strict enforcement of controls that saved the young trees from disappearing altogether. Allspice, with its flavor of cloves, cinnamon and nutmeg, has always been an important spice and condiment and was added to mulled wine and curry, among other dishes. It has also been used widely to improve the flavor of commercial medicines. The main constituents of Allspice are the volatile oils found in its seeds and phenol eugenol (which doubtless gives it its clove-like odor). Some of the other constituents include a fixed oil (bonastre), tannin, gum, resin, malic and gallic acids, lignin, and it is also a natural source of beta-carotene and other important nutrients. Beneficial Uses: Allspice is an aromatic stimulant and carminative for the gastro-intestina

Allspice Powder (Pimenta dioica) 360 vegicap bottle: HE $42.5 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Allspice – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Clove Pepper, Jamaica Pepper, Pimento, Myrtle Pepper Relieve colic, flatulence and other digestive disorders with Allspice. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro-intestinal tract. Allspice is a natural source of beta-carotene and other important nutrients and acts as an antioxidant and anti-inflammatory. History: Native to the Caribbean Islands (most notably Jamaica), South and Central America, Allspice is an evergreen tree that grows to a height of fifty feet. It is a tender, aromatic tree with thin, oblong, leathery leaves and small, white flowers that bloom in the spring and summer. The flowers are followed by the dark brown berries that are so important in herbal medicines and cuisines, and the tree thrives in rich, well-drained, sandy soil in sun at a minimum of fifty-nine degrees Fahrenheit. Allspice was discovered growing in Jamaica by early Spanish explorers who were impressed with the taste and aroma of the leaves and berries, and it has been in continuous production there since about 1509. Because Allspice resembles peppercorns, it was named pimenta by the Portuguese and pimienta by the Spanish – both meaning pepper. Used mainly as a spice and condiment, Allspice was in great demand as a soothing anesthetic in baths to relieve sore muscles and made a stimulating spice plaster to relieve rheumatism and neuralgia. At the end of the nineteenth century, it became fashionable to have umbrellas and walking sticks made of pimento, leading to strict enforcement of controls that saved the young trees from disappearing altogether. Allspice, with its flavor of cloves, cinnamon and nutmeg, has always been an important spice and condiment and was added to mulled wine and curry, among other dishes. It has also been used widely to improve the flavor of commercial medicines. The main constituents of Allspice are the volatile oils found in its seeds and phenol eugenol (which doubtless gives it its clove-like odor). Some of the other constituents include a fixed oil (bonastre), tannin, gum, resin, malic and gallic acids, lignin, and it is also a natural source of beta-carotene and other important nutrients. Beneficial Uses: Allspice is an aromatic stimulant and carminative for the gastro-intestina

Allspice Powder (Pimenta dioica) 60 vegicap bottle: HE $9.99 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Allspice – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Clove Pepper, Jamaica Pepper, Pimento, Myrtle Pepper Relieve colic, flatulence and other digestive disorders with Allspice. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro-intestinal tract. Allspice is a natural source of beta-carotene and other important nutrients and acts as an antioxidant and anti-inflammatory. History: Native to the Caribbean Islands (most notably Jamaica), South and Central America, Allspice is an evergreen tree that grows to a height of fifty feet. It is a tender, aromatic tree with thin, oblong, leathery leaves and small, white flowers that bloom in the spring and summer. The flowers are followed by the dark brown berries that are so important in herbal medicines and cuisines, and the tree thrives in rich, well-drained, sandy soil in sun at a minimum of fifty-nine degrees Fahrenheit. Allspice was discovered growing in Jamaica by early Spanish explorers who were impressed with the taste and aroma of the leaves and berries, and it has been in continuous production there since about 1509. Because Allspice resembles peppercorns, it was named pimenta by the Portuguese and pimienta by the Spanish – both meaning pepper. Used mainly as a spice and condiment, Allspice was in great demand as a soothing anesthetic in baths to relieve sore muscles and made a stimulating spice plaster to relieve rheumatism and neuralgia. At the end of the nineteenth century, it became fashionable to have umbrellas and walking sticks made of pimento, leading to strict enforcement of controls that saved the young trees from disappearing altogether. Allspice, with its flavor of cloves, cinnamon and nutmeg, has always been an important spice and condiment and was added to mulled wine and curry, among other dishes. It has also been used widely to improve the flavor of commercial medicines. The main constituents of Allspice are the volatile oils found in its seeds and phenol eugenol (which doubtless gives it its clove-like odor). Some of the other constituents include a fixed oil (bonastre), tannin, gum, resin, malic and gallic acids, lignin, and it is also a natural source of beta-carotene and other important nutrients. Beneficial Uses: Allspice is an aromatic stimulant and carminative for the gastro-intestina

Allspice Powder (Pimenta dioica) 600 vegicap bottle: HE $75.57 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Allspice – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Clove Pepper, Jamaica Pepper, Pimento, Myrtle Pepper Relieve colic, flatulence and other digestive disorders with Allspice. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro-intestinal tract. Allspice is a natural source of beta-carotene and other important nutrients and acts as an antioxidant and anti-inflammatory. History: Native to the Caribbean Islands (most notably Jamaica), South and Central America, Allspice is an evergreen tree that grows to a height of fifty feet. It is a tender, aromatic tree with thin, oblong, leathery leaves and small, white flowers that bloom in the spring and summer. The flowers are followed by the dark brown berries that are so important in herbal medicines and cuisines, and the tree thrives in rich, well-drained, sandy soil in sun at a minimum of fifty-nine degrees Fahrenheit. Allspice was discovered growing in Jamaica by early Spanish explorers who were impressed with the taste and aroma of the leaves and berries, and it has been in continuous production there since about 1509. Because Allspice resembles peppercorns, it was named pimenta by the Portuguese and pimienta by the Spanish – both meaning pepper. Used mainly as a spice and condiment, Allspice was in great demand as a soothing anesthetic in baths to relieve sore muscles and made a stimulating spice plaster to relieve rheumatism and neuralgia. At the end of the nineteenth century, it became fashionable to have umbrellas and walking sticks made of pimento, leading to strict enforcement of controls that saved the young trees from disappearing altogether. Allspice, with its flavor of cloves, cinnamon and nutmeg, has always been an important spice and condiment and was added to mulled wine and curry, among other dishes. It has also been used widely to improve the flavor of commercial medicines. The main constituents of Allspice are the volatile oils found in its seeds and phenol eugenol (which doubtless gives it its clove-like odor). Some of the other constituents include a fixed oil (bonastre), tannin, gum, resin, malic and gallic acids, lignin, and it is also a natural source of beta-carotene and other important nutrients. Beneficial Uses: Allspice is an aromatic stimulant and carminative for the gastro-intestina

Allspice Powder (Pimenta dioica) 90 vegicap bottle: HE $13.34 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Allspice – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Clove Pepper, Jamaica Pepper, Pimento, Myrtle Pepper Relieve colic, flatulence and other digestive disorders with Allspice. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro-intestinal tract. Allspice is a natural source of beta-carotene and other important nutrients and acts as an antioxidant and anti-inflammatory. History: Native to the Caribbean Islands (most notably Jamaica), South and Central America, Allspice is an evergreen tree that grows to a height of fifty feet. It is a tender, aromatic tree with thin, oblong, leathery leaves and small, white flowers that bloom in the spring and summer. The flowers are followed by the dark brown berries that are so important in herbal medicines and cuisines, and the tree thrives in rich, well-drained, sandy soil in sun at a minimum of fifty-nine degrees Fahrenheit. Allspice was discovered growing in Jamaica by early Spanish explorers who were impressed with the taste and aroma of the leaves and berries, and it has been in continuous production there since about 1509. Because Allspice resembles peppercorns, it was named pimenta by the Portuguese and pimienta by the Spanish – both meaning pepper. Used mainly as a spice and condiment, Allspice was in great demand as a soothing anesthetic in baths to relieve sore muscles and made a stimulating spice plaster to relieve rheumatism and neuralgia. At the end of the nineteenth century, it became fashionable to have umbrellas and walking sticks made of pimento, leading to strict enforcement of controls that saved the young trees from disappearing altogether. Allspice, with its flavor of cloves, cinnamon and nutmeg, has always been an important spice and condiment and was added to mulled wine and curry, among other dishes. It has also been used widely to improve the flavor of commercial medicines. The main constituents of Allspice are the volatile oils found in its seeds and phenol eugenol (which doubtless gives it its clove-like odor). Some of the other constituents include a fixed oil (bonastre), tannin, gum, resin, malic and gallic acids, lignin, and it is also a natural source of beta-carotene and other important nutrients. Beneficial Uses: Allspice is an aromatic stimulant and carminative for the gastro-intestina

Allspice Powder (Pimenta dioica) 1/4 lb bottle: HE $13.87 This herb is BULK DISCOUNTED in our 10 lb & 25 lb bulk packs. To find the bulk packs, just copy and paste the herb name into our Search, or refer to our Bulk By The Kilo & Ton category. We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Allspice – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Clove Pepper, Jamaica Pepper, Pimento, Myrtle Pepper Relieve colic, flatulence and other digestive disorders with Allspice. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro-intestinal tract. Allspice is a natural source of beta-carotene and other important nutrients and acts as an antioxidant and anti-inflammatory. History: Native to the Caribbean Islands (most notably Jamaica), South and Central America, Allspice is an evergreen tree that grows to a height of fifty feet. It is a tender, aromatic tree with thin, oblong, leathery leaves and small, white flowers that bloom in the spring and summer. The flowers are followed by the dark brown berries that are so important in herbal medicines and cuisines, and the tree thrives in rich, well-drained, sandy soil in sun at a minimum of fifty-nine degrees Fahrenheit. Allspice was discovered growing in Jamaica by early Spanish explorers who were impressed with the taste and aroma of the leaves and berries, and it has been in continuous production there since about 1509. Because Allspice resembles peppercorns, it was named pimenta by the Portuguese and pimienta by the Spanish – both meaning pepper. Used mainly as a spice and condiment, Allspice was in great demand as a soothing anesthetic in baths to relieve sore muscles and made a stimulating spice plaster to relieve rheumatism and neuralgia. At the end of the nineteenth century, it became fashionable to have umbrellas and walking sticks made of pimento, leading to strict enforcement of controls that saved the young trees from disappearing altogether. Allspice, with its flavor of cloves, cinnamon and nutmeg, has always been an important spice and condiment and was added to mulled wine and curry, among other dishes. It has also been used widely to improve the flavor of commercial medicines. The main constituents of Allspice are the volatile oils found in its seeds and phenol eugenol (which doubtless gives it its clove-like odor). Some of the other constituents include a fixed oil (bonastre), tannin, gum, resin, malic and gallic a

Allspice Powder (Pimenta dioica) 1/2 lb bottle: HE $22.74 This herb is BULK DISCOUNTED in our 10 lb & 25 lb bulk packs. To find the bulk packs, just copy and paste the herb name into our Search, or refer to our Bulk By The Kilo & Ton category. We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Allspice – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Clove Pepper, Jamaica Pepper, Pimento, Myrtle Pepper Relieve colic, flatulence and other digestive disorders with Allspice. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro-intestinal tract. Allspice is a natural source of beta-carotene and other important nutrients and acts as an antioxidant and anti-inflammatory. History: Native to the Caribbean Islands (most notably Jamaica), South and Central America, Allspice is an evergreen tree that grows to a height of fifty feet. It is a tender, aromatic tree with thin, oblong, leathery leaves and small, white flowers that bloom in the spring and summer. The flowers are followed by the dark brown berries that are so important in herbal medicines and cuisines, and the tree thrives in rich, well-drained, sandy soil in sun at a minimum of fifty-nine degrees Fahrenheit. Allspice was discovered growing in Jamaica by early Spanish explorers who were impressed with the taste and aroma of the leaves and berries, and it has been in continuous production there since about 1509. Because Allspice resembles peppercorns, it was named pimenta by the Portuguese and pimienta by the Spanish – both meaning pepper. Used mainly as a spice and condiment, Allspice was in great demand as a soothing anesthetic in baths to relieve sore muscles and made a stimulating spice plaster to relieve rheumatism and neuralgia. At the end of the nineteenth century, it became fashionable to have umbrellas and walking sticks made of pimento, leading to strict enforcement of controls that saved the young trees from disappearing altogether. Allspice, with its flavor of cloves, cinnamon and nutmeg, has always been an important spice and condiment and was added to mulled wine and curry, among other dishes. It has also been used widely to improve the flavor of commercial medicines. The main constituents of Allspice are the volatile oils found in its seeds and phenol eugenol (which doubtless gives it its clove-like odor). Some of the other constituents include a fixed oil (bonastre), tannin, gum, resin, malic and gallic a

Allspice Powder (Pimenta dioica) 1 lb bottle: HE $40.48 This herb is BULK DISCOUNTED in our 10 lb & 25 lb bulk packs. To find the bulk packs, just copy and paste the herb name into our Search, or refer to our Bulk By The Kilo & Ton category. We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Allspice – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Clove Pepper, Jamaica Pepper, Pimento, Myrtle Pepper Relieve colic, flatulence and other digestive disorders with Allspice. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro-intestinal tract. Allspice is a natural source of beta-carotene and other important nutrients and acts as an antioxidant and anti-inflammatory. History: Native to the Caribbean Islands (most notably Jamaica), South and Central America, Allspice is an evergreen tree that grows to a height of fifty feet. It is a tender, aromatic tree with thin, oblong, leathery leaves and small, white flowers that bloom in the spring and summer. The flowers are followed by the dark brown berries that are so important in herbal medicines and cuisines, and the tree thrives in rich, well-drained, sandy soil in sun at a minimum of fifty-nine degrees Fahrenheit. Allspice was discovered growing in Jamaica by early Spanish explorers who were impressed with the taste and aroma of the leaves and berries, and it has been in continuous production there since about 1509. Because Allspice resembles peppercorns, it was named pimenta by the Portuguese and pimienta by the Spanish – both meaning pepper. Used mainly as a spice and condiment, Allspice was in great demand as a soothing anesthetic in baths to relieve sore muscles and made a stimulating spice plaster to relieve rheumatism and neuralgia. At the end of the nineteenth century, it became fashionable to have umbrellas and walking sticks made of pimento, leading to strict enforcement of controls that saved the young trees from disappearing altogether. Allspice, with its flavor of cloves, cinnamon and nutmeg, has always been an important spice and condiment and was added to mulled wine and curry, among other dishes. It has also been used widely to improve the flavor of commercial medicines. The main constituents of Allspice are the volatile oils found in its seeds and phenol eugenol (which doubtless gives it its clove-like odor). Some of the other constituents include a fixed oil (bonastre), tannin, gum, resin, malic and gallic a

Allspice Powder (Pimenta dioica) 10 lb box: HE $364.32 This is our BULK DISCOUNTED 10 lb plastic-lined cardboard bulk pack. We also have this herb at a further discount in our 25 lb pack, and in 1 lb bottles and capsules. To find the other pack sizes, just copy and paste the herb name into our Search. We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Allspice – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Clove Pepper, Jamaica Pepper, Pimento, Myrtle Pepper Relieve colic, flatulence and other digestive disorders with Allspice. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro-intestinal tract. Allspice is a natural source of beta-carotene and other important nutrients and acts as an antioxidant and anti-inflammatory. History: Native to the Caribbean Islands (most notably Jamaica), South and Central America, Allspice is an evergreen tree that grows to a height of fifty feet. It is a tender, aromatic tree with thin, oblong, leathery leaves and small, white flowers that bloom in the spring and summer. The flowers are followed by the dark brown berries that are so important in herbal medicines and cuisines, and the tree thrives in rich, well-drained, sandy soil in sun at a minimum of fifty-nine degrees Fahrenheit. Allspice was discovered growing in Jamaica by early Spanish explorers who were impressed with the taste and aroma of the leaves and berries, and it has been in continuous production there since about 1509. Because Allspice resembles peppercorns, it was named pimenta by the Portuguese and pimienta by the Spanish – both meaning pepper. Used mainly as a spice and condiment, Allspice was in great demand as a soothing anesthetic in baths to relieve sore muscles and made a stimulating spice plaster to relieve rheumatism and neuralgia. At the end of the nineteenth century, it became fashionable to have umbrellas and walking sticks made of pimento, leading to strict enforcement of controls that saved the young trees from disappearing altogether. Allspice, with its flavor of cloves, cinnamon and nutmeg, has always been an important spice and condiment and was added to mulled wine and curry, among other dishes. It has also been used widely to improve the flavor of commercial medicines. The main constituents of Allspice are the volatile oils found in its seeds and phenol eugenol (which doubtless gives it its clove-like odor). Some of the other constituents include

Allspice Powder (Pimenta dioica) 25 lb box: HE $860.7 This is our BULK DISCOUNTED 25 lb plastic-lined cardboard bulk pack. We also have this herb in our 10 lb bulk pack, and in 1 lb bottles and capsules. To find the other pack sizes, just copy and paste the herb name into our Search. We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Allspice – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Clove Pepper, Jamaica Pepper, Pimento, Myrtle Pepper Relieve colic, flatulence and other digestive disorders with Allspice. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro-intestinal tract. Allspice is a natural source of beta-carotene and other important nutrients and acts as an antioxidant and anti-inflammatory. History: Native to the Caribbean Islands (most notably Jamaica), South and Central America, Allspice is an evergreen tree that grows to a height of fifty feet. It is a tender, aromatic tree with thin, oblong, leathery leaves and small, white flowers that bloom in the spring and summer. The flowers are followed by the dark brown berries that are so important in herbal medicines and cuisines, and the tree thrives in rich, well-drained, sandy soil in sun at a minimum of fifty-nine degrees Fahrenheit. Allspice was discovered growing in Jamaica by early Spanish explorers who were impressed with the taste and aroma of the leaves and berries, and it has been in continuous production there since about 1509. Because Allspice resembles peppercorns, it was named pimenta by the Portuguese and pimienta by the Spanish – both meaning pepper. Used mainly as a spice and condiment, Allspice was in great demand as a soothing anesthetic in baths to relieve sore muscles and made a stimulating spice plaster to relieve rheumatism and neuralgia. At the end of the nineteenth century, it became fashionable to have umbrellas and walking sticks made of pimento, leading to strict enforcement of controls that saved the young trees from disappearing altogether. Allspice, with its flavor of cloves, cinnamon and nutmeg, has always been an important spice and condiment and was added to mulled wine and curry, among other dishes. It has also been used widely to improve the flavor of commercial medicines. The main constituents of Allspice are the volatile oils found in its seeds and phenol eugenol (which doubtless gives it its clove-like odor). Some of the other constituents include a fixed oil (bona

Allspice with Mosaic by Bookman 14.00X18.00 Framed with Black Metal Frame Allspice with Mosaic, framed black metal, white matte. Beautiful Highest Quality Frame, Solid Finish, LOW SHIPPING!!! Price includes price of print Poster. Framing includes dry mounting, acrylic glazing. Comes ready to hang. and is a better quality then your local framing store Guaranteed….

Allspice with Mosaic by Bookman 14.00X18.00 Framed with Black Wood Frame Allspice with Mosaic, framed black wood, white matte. Beautiful Highest Quality Frame, Solid Finish, LOW SHIPPING!!! Price includes price of print Poster. Framing includes dry mounting, acrylic glazing. Comes ready to hang. and is a better quality then your local framing store Guaranteed….

Islands of Jamaica in. Head of the Caribbean Antilles. Countries where English is spoken most populated island in the Caribbean is the British colony. More than 300 years (1655-1962). Today, Jamaica is known for helping the music. (Such as ska and reggae) and literature that is where the movement. Rastafarian established for food and unique.

Jamaican food, extensive use of many spices. Especially Jamaican allspice (which is called. "Jamaican pepper", "pimenta". Or spices ") and infant formula using several annatto. Annattoo relatively unusual spices that came from the pulp of the seed, surrounded by trees. achiote and taste the tastes. Such chilli to add some nutmeg.

The most famous of Jamaican food is. "Jerk" dishes. In this dish is beef. marinaded with a mixture of spices called. "Jamaican jerk spice". And then cooked on a charcoal grill. Spice is a real jerk spice mixture of multiple and very intense. allspice and Scotch bonnet peppers in the mix.

National food. Of Jamaica is. saltfish and ackee. Saltfish is the salt cod. rehydrated before cooking and cleaning. Ackee is a type of real fruit. Cod is sautéed, ackee and two boiled. Mixed. Onion, tomato and peppers. Also add dishes.

Jamaican cuisine has many dishes that you might like to eat is. Such as curried goat, plantains and fried rice "and". peas "which is rice cooked with coconut milk and mixed with. legumes such as red kidney beans.

By S. Tanna. Discover Jamaican Food at http://www.downloadfocus.com/cat_recipes_west_indian.php