Post by Silver on Sept 21, 2022 14:51:58 GMT 1
A (speculated to be generally representative) Allspice Substitute vs. my newly proposed Allspice Improver* as a substitute:
1) Allspice Substitute (for 2 Oz., 56.7 grams)
11.4 grams Clove
22.7 grams Cassia Cinnamon
22.6 grams Nutmeg
---------------------
Total = 56.7 grams
2) Allspice Improver* (for 2 Oz., 56.7 grams)
11.4 grams Clove
17.0 grams Filler (Cornstarch)
14.2 grams Nutmeg
8.4 grams Mace
5.7 grams Cassia Cinnamon
---------------------
Total = 56.7 grams
Factually, Allspice contains (on average) only 20% of the Eugenol of Clove (gram for gram), so therefore 2 ounces of any conceived substitute for Allspice must contain ~11.4 grams of Clove. Speculatively, the remainder is a roughly 50/50 split between Nutmeg and Cinnamon.
The main problem here is (in my opinion) that Allspice brings along with it the undesirable baggage of primarily a Cinnamon sensory overload, but secondarily also a sensory Nutmeg overload (with this latter case being somewhat mitigated by a general flavor similarity between Nutmeg and Mace).
If one presumes (as I do) that for a recipe built upon a base of 200 grams of wheat flour the best amount of Eugenol presence requires an addition of 0.20 grams of Clove, and zero grams of Allspice, yet one desires to instead add Allspice as the sole Eugenol source (to the exclusion of Clove, as is done, for example, in Glen's 10th and final video), then one must add 1 full gram of Allspice, pushing it to at or near the top of ingredients by weight post the B&W Peppers (again, as per Glen's video). The Cinnamon baggage here is potentially ~0.40 grams, but 0.10 grams of Cinnamon seems (to me) to be about right (or at the very least, tolerable). And thus a major undesirable fourfold Cinnamon-like sensory overload occurs.
*OTOH, my proposed 'Allspice Improver', at a quantity of 1 gram added, equates to the nigh-on ideal (in my opinion) delivery of:
0.20 grams Clove
0.25 grams Nutmeg
0.15 grams Mace
0.10 grams Cinnamon
0.30 grams Cornstarch (completely inconsequential and unnoticed)
My Recipe #17 uses exactly the above quantities, and does not have any Allspice.
Note: Ken has noted what he refers to as a floral-like sensory overload when adding real Allspice (whereby this drove him to prefer Star-Anise). I contend this floral character to be due to Cinnamon like oils extant within Allspice.
1) Allspice Substitute (for 2 Oz., 56.7 grams)
11.4 grams Clove
22.7 grams Cassia Cinnamon
22.6 grams Nutmeg
---------------------
Total = 56.7 grams
2) Allspice Improver* (for 2 Oz., 56.7 grams)
11.4 grams Clove
17.0 grams Filler (Cornstarch)
14.2 grams Nutmeg
8.4 grams Mace
5.7 grams Cassia Cinnamon
---------------------
Total = 56.7 grams
Factually, Allspice contains (on average) only 20% of the Eugenol of Clove (gram for gram), so therefore 2 ounces of any conceived substitute for Allspice must contain ~11.4 grams of Clove. Speculatively, the remainder is a roughly 50/50 split between Nutmeg and Cinnamon.
The main problem here is (in my opinion) that Allspice brings along with it the undesirable baggage of primarily a Cinnamon sensory overload, but secondarily also a sensory Nutmeg overload (with this latter case being somewhat mitigated by a general flavor similarity between Nutmeg and Mace).
If one presumes (as I do) that for a recipe built upon a base of 200 grams of wheat flour the best amount of Eugenol presence requires an addition of 0.20 grams of Clove, and zero grams of Allspice, yet one desires to instead add Allspice as the sole Eugenol source (to the exclusion of Clove, as is done, for example, in Glen's 10th and final video), then one must add 1 full gram of Allspice, pushing it to at or near the top of ingredients by weight post the B&W Peppers (again, as per Glen's video). The Cinnamon baggage here is potentially ~0.40 grams, but 0.10 grams of Cinnamon seems (to me) to be about right (or at the very least, tolerable). And thus a major undesirable fourfold Cinnamon-like sensory overload occurs.
*OTOH, my proposed 'Allspice Improver', at a quantity of 1 gram added, equates to the nigh-on ideal (in my opinion) delivery of:
0.20 grams Clove
0.25 grams Nutmeg
0.15 grams Mace
0.10 grams Cinnamon
0.30 grams Cornstarch (completely inconsequential and unnoticed)
My Recipe #17 uses exactly the above quantities, and does not have any Allspice.
Note: Ken has noted what he refers to as a floral-like sensory overload when adding real Allspice (whereby this drove him to prefer Star-Anise). I contend this floral character to be due to Cinnamon like oils extant within Allspice.
