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Allspice
New product
Allspice is the only spice originating in the New World and probably introduced to Europe by Columbus, has a flavor suggesting a blend of cloves, cinnamon and nutmeg.PureSpice allspice comes from Jamaica known for its superior quality and plentiful crop. Although the spice is smaller than others grown in different parts of the world, the flavor is richer.Allspice now grows in many parts of the world, and we occasionally buy it from Indonesia, where it grows big and round, but is less flavorful. We use it only when the look is as important as flavor. Allspice is used in soups, stews, pot roasts, meat marinades, and pickling. It gives a warm flavor to cakes, cookies, jams and fruit pies.
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CHILI CON CARNE
Inspired By: Chili Con Carne from The Complete Low Fat Cookbook
Ingredients:
6 oz. Dried black eye beans
1.5 lbs. Tomatoes
1 ½ Tbsp. Oil
2 lb trimmed chuck steak, cubed
3 onions, thinly sliced
2 cloves garlic, chopped
2 tsp. PureSpice ® Ground cumin
1 Tbsp. PureSpice ® Paprika
½ teaspoon PureSpice ® Ground AllSpice
2 Tbsp. PureSpice ® Chili Powder
1 Tbsp. brown sugar
1 Tbsp. red wine vinegar
1. Put the beans in a bowl, cover with water and leave overnight to soak. Drain well. Put the tomatoes in a bowl of boiling water for 30 seconds, then transfer to a bowl of ice water. Drain and peel the skin away. Halve the tomatoes and remove seeds. Chop the flesh finely.
2. Heat 1 Tbsp oil in a pot and add half the meat. Cook over medium high heat for 2 minutes, or until well browned. Remove from the pot and repeat with the remaining meat.
3. Add the rest of the oil to the pot and add the onion. Cook over medium heat for 5 minutes. Add the garlic and spices and cook, stirring, for one minute. Add 2 cups of water and stir. Return the meat to the pot with the beans and tomatoes. Bring to boil, and then reduce heat and simmer, partially covered, for 2 hours, or until meat is tender. Stir in sugar and vinegar and season with salt. Serve with flour tortillas.
Inspired By: Chili Con Carne from The Complete Low Fat Cookbook
Ingredients:
6 oz. Dried black eye beans
1.5 lbs. Tomatoes
1 ½ Tbsp. Oil
2 lb trimmed chuck steak, cubed
3 onions, thinly sliced
2 cloves garlic, chopped
2 tsp. PureSpice ® Ground cumin
1 Tbsp. PureSpice ® Paprika
½ teaspoon PureSpice ® Ground AllSpice
2 Tbsp. PureSpice ® Chili Powder
1 Tbsp. brown sugar
1 Tbsp. red wine vinegar
1. Put the beans in a bowl, cover with water and leave overnight to soak. Drain well. Put the tomatoes in a bowl of boiling water for 30 seconds, then transfer to a bowl of ice water. Drain and peel the skin away. Halve the tomatoes and remove seeds. Chop the flesh finely.
2. Heat 1 Tbsp oil in a pot and add half the meat. Cook over medium high heat for 2 minutes, or until well browned. Remove from the pot and repeat with the remaining meat.
3. Add the rest of the oil to the pot and add the onion. Cook over medium heat for 5 minutes. Add the garlic and spices and cook, stirring, for one minute. Add 2 cups of water and stir. Return the meat to the pot with the beans and tomatoes. Bring to boil, and then reduce heat and simmer, partially covered, for 2 hours, or until meat is tender. Stir in sugar and vinegar and season with salt. Serve with flour tortillas.