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A spice produced from the unripened dried berries of an evergreen tree native to Caribbean regions. The berries, which are typically the size of a small pea, can be ground into a powder, which is the form that is the most popular in the United States.

A premixed blend of spices, generally including cinnamon, allspice, nutmeg, ginger powder, mace and cloves, which is used to enhance the flavor of pumpkin pie.

Fresh Greek sausage made from pork and flavored with orange zest, marjoram, coriander and allspice.

Grilled chicken marinated in a spicy sauce that is traditionally served in Jamaica. The poultry is seasoned with a jerk sauce or marinade that combines allspice, cinnamon, chiles, garlic, thyme, onion, nutmeg, lime juice, olive oil, soy sauce, and brown sugar.

Grown in tropical regions, this is a variety of spice that is considerably larger than the traditional peppercorn and is actually a common spice known as "allspice" but referred to as a peppercorn in areas where it is grown.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

bulgar,

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

jerk sauce, jerk marinade, jerk chicken sauce,

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.

A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....

A complex blend of spices that is used in the preparation of North African food dishes. Commonly used in Moroccan and Tunisian foods, this blend may contain over 75 different spices.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.