Quanxiangzi, also known as allspice and Jamaican pepper, is not actually a real pepper, but it is so named because its flavor contains the taste of multiple spices.
Feature:
Quanxiangzi is a small, round, dark brown fruit that looks somewhat similar to black pepper.
Taste and Smell:
It has a sweet and warm aroma and contains mixed aromas of cardamom, cloves and cinnamon, hence the name “quanxiangzi”.
The flavor is medium spicy with a hint of sweetness.
Origin:
Mexico
Cooking dishes:
Meat and Poultry: Quanxiang is often used to marinate meat and poultry, especially in traditional Caribbean cooking, such as Jamaican “jerk” sauce.
Desserts: Due to its sweet and savory flavor, it is also added to cakes, cookies and puddings.
Sauces and Pickles: It is often used to make sauces, sauces and pickles.
Hot beverages: Add Jamaican pepper to hot chocolate or other hot beverages.
Applicable dishes:
Sauces, pickled vegetables, beetroot, burdock, daikon, seafood, ground meat dishes, pumpkin pie, desserts (milk), cakes
**When using quanxiangzi, because its flavor is very strong, it is best to add it carefully to avoid making the dish too heavy on this flavor. Plus, as with other spices, freshly ground whole sesame seeds have more flavor than those that have been pre-ground.