combination of clove, cinnamon, and nutmeg.
It is indeed rich in clove’s eugenol and related
phenolic volatiles, with fresh, sweet, and
woody notes (but no cinnamon volatiles). The
main producer is Jamaica. The berries are
picked when green and at the height of flavor,
briefly fermented in heaps, “sweated” in bags
to accelerate their drying and browning, then
sun-dried for five to six days (or machine-
dried). Allspice finds notable use in pickling
fish, meats, and vegetables, as well as in pie
seasonings.
Annatto Annatto, also known as achiote, is
both a flavoring and a colorant. It is the seed
of a bush, Bixa orellana, native to tropical
America, and is much used in various cooked
dishes from southern Mexico to northern
South America. The bright red-orange
pigment bixin is found in the waxy coating of
the seeds, and readily changes into a number
of chemical variants that are different shades