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Dessert

Essence of Allspice

A concentrated allspice flavoring made by infusing oil of allspice in spirits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Spirit and allspice work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 30 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Essence of Allspice

Ingredients

Directions

  1. Combine the strong spirits and oil of allspice in a small container.

  2. Use 2 or 3 drops at a time for flavoring puddings, soups, etc.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Spirit + allspicetop 27% of all pairs
    Smell alikelow
    Cooked together30 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strong spirits
Acts as the solvent that dissolves and carries the allspice oil's aroma into the flavoring.
Oil of allspice
Provides the concentrated allspice aroma and flavor that gives the extract its character.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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