[{"data":1,"prerenderedAt":205},["ShallowReactive",2],{"facets:ingredient:allspice":3,"ingredient:allspice":25,"feed:ingredient:allspice":40,"links:ingredient:allspice":183},{"total":4,"countries":5,"courses":18,"diets":21},6,[6,9,12,15],{"slug":7,"name":8},"estonia","Estonia",{"slug":10,"name":11},"finland","Finland",{"slug":13,"name":14},"jamaica","Jamaica",{"slug":16,"name":17},"sweden","Sweden",[19,20],"appetizer","main",[22,23,24],"dairy-free","gluten-free","pescatarian",{"slug":26,"name":27,"aliases":28,"description":32,"category":33,"commonIn":34,"fridgeFinderVisible":39},"allspice","Allspice",[29,30,31],"pimento","jamaica pepper","piment","A single dried berry that tastes like cinnamon, clove and nutmeg together, which is where the name comes from. It is the backbone of Jamaican jerk, a required note in Levantine spiced meat and rice, and standard in Middle Eastern and Scandinavian pickling brines. 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Jamaican pimento wood and leaves also smoke jerk meat, tying the spice to the dish twice over.","spice",[35,36,16,37,38],"lebanon","turkey","poland","united-kingdom",true,{"items":41,"total":4,"page":180,"limit":181,"hasMore":182},[42,69,95,116,137,159],{"slug":43,"title":44,"nativeName":45,"countrySlug":13,"baseServings":4,"prepMinutes":46,"cookMinutes":47,"restMinutes":48,"difficulty":49,"course":50,"diet":51,"mainIngredients":52,"images":57,"keywords":61,"publishedAt":67,"updatedAt":67,"authorSlug":68},"jamaican-oxtail-stew","Brown Stew Oxtail (Braised Oxtail with Butter Beans)","Brown stew oxtail",30,195,240,"hard",[20],[22],[53,54,55,26,56],"oxtail","scotch-bonnet","thyme","scallions",[58],{"src":59,"alt":60},"\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero.jpg","Dark braised oxtail pieces with butter beans and carrots in glossy brown gravy in a cast iron pot",[53,62,63,64,65,66],"brown stew","jamaican oxtail","butter beans","braised beef","sunday 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