Allspice Infused Oil
By America's Test KitchenPublished on August 22, 2007
Time
5 minutes, plus 3 days infusing
Yield
Makes about 3 cups
Ingredients
3 cups canola oil 3 tablespoons ground allspice
Before You Begin
Although canola oil is called for in this recipe, corn, peanut and olive oil also work well.
Instructions
- In stainless steel, glass or ceramic bowl, combine oil and allspice. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.
Time
5 minutes, plus 3 days infusingYield
Makes about 3 cupsIngredients
3 cups canola oil
3 tablespoons ground allspice
Ingredients
3 cups canola oil
3 tablespoons ground allspice
Ingredients
3 cups canola oil
3 tablespoons ground allspice
Why This Recipe Works
For our infused oil recipes, we started with a neutral base of canola oil. Then we used either the hot- or cold-infusion method, depending on the spice or herb. For our cold infused allspice oil recipe, we simply combined the oil and ground allspice and let stand for three days before straining through cheesecloth and discarding the spice sediment.
Before You Begin
Although canola oil is called for in this recipe, corn, peanut and olive oil also work well.
Instructions
- In stainless steel, glass or ceramic bowl, combine oil and allspice. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.
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