Indus Organics Allspice Berries, 6 Oz Jar, Premium Grade, High Purity, Freshly Packed 1 teaspoon allspice, ground 1 large lemon, halved 1/2 teaspoon black pepper, ground 12 teaspoon salt 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 1/2 teaspoons cumin, ground 2 tablespoons olive oil 1 (6 lb) roasting chicken Preheat oven to 375 degrees F. Rinse chicken and pat dry. Place chicken on rack in large roasting pan. In a small bowl, stir oil, cumin, garlic, onion, paprika, salt, pepper, and allspice to form a paste. Rub spice paste all over chicken. Roast chicken for 1 hour. Squeeze lemon juice from the halves over chicken, then place them inside main cavity. Continue roasting until chicken is cooked through, approximately 1 more hour. (A thermometer inserted into meatiest part of the thigh should register 175 degrees F.) Transfer to platter and permit to cool for 15 minutes prior to serving. 1/4 teaspoon allspice, ground 2 cups chicken stock 1 cup broccoli florets 1 medium zucchini, sliced into 1/2&#034; slices and halved 1 cup carrots, peeled and cut into 1&#034; pieces 1/2 lb string beans, trimmed 1/4 head cabbage, cut into 2&#034; pieces sesame seeds soy sauce Add allspice to chicken stock. Heat chicken stock in a pot. Fit a steamer basket into the pot. Add vegetables and bring the stock to a boil on med-high heat. Reduce heat to low, cover, cook for 5 minutes. Remove the basket and serve. Add soy sauce to taste. Sprinkle with sesame seeds. 1/2 teaspoon allspice, ground 1/2 teaspoon cloves, ground 1/2 teaspoon ginger, ground 1/2 teaspoon nutmeg, ground 1/2 teaspoon cinnamon, ground 1/2 teaspoon salt 1 cup white sugar 1 (9&#034;) unbaked pie crust 2 eggs 1 2/3 cups evaporated milk 1 1/2 cups pumpkin puree Whipped cream (optional) Preheat oven to 425 degrees F (220 degrees C). Combine pumpkin puree, evaporated milk, eggs, sugar, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Blend until smooth. Pour batter into the prepared unbaked pie crust. Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for approximately another 40 minutes, until the pie is firm. Once cool, serve with whipped cream if desired.