Ground Allspice

These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg.

Use Allspice whole in marinades; for pot roasting meats and poultry; in fish dishes, pickles and chutneys.

Also available ground for which are excellent for flavoring soups, sauces and desserts.

Allspice is also used for indigestion (dyspepsia), intestinal gas, abdominal pain, vomiting, diarrhea, fever, colds, high blood pressure, diabetes, and obesity.

Keep spices in a cool, dark place, as heat, moisture and sunlight will reduce their flavor.

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Brining chicken in saltwater before cooking can significantly enhance its juiciness and flavor. This simple hack involves soaking the chicken in a saltwater solution, which helps the meat retain moisture and stay succulent throughout the cooking process.
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