Allspice

Allspice is a warm, aromatic spice that is often described as having a flavor reminiscent of cinnamon, cloves, nutmeg, and pepper all rolled into one. It is available year-round, with its peak season in the fall. Allspice is a key ingredient in Caribbean cuisine, particularly in Jamaican jerk seasoning, as well as in Middle Eastern and some European dishes. It is used in both sweet and savory recipes, from marinades and stews to cakes and desserts.

Allspice Synonyms

Jamaica pepper
myrtle pepper
pimenta
newspice

Allspice Substitutes

Different Forms/Types of Allspice

Whole

Allspice is commonly found as dried berries, which can be used whole or ground into a powder. Whole allspice berries are ideal for infusing flavor into liquids and can be easily removed after cooking.

Ground

Ground allspice is a fine powder made from the dried berries, offering a more concentrated flavor and is convenient for baking and seasoning blends.

Essential Oil

Allspice essential oil is distilled from the berries and leaves and is used for flavoring in very small quantities.

How to Choose Allspice

When selecting whole allspice berries, look for ones that are dark brown and have a strong, fragrant aroma. They should be uniform in size and shape and feel heavy for their size, indicating that they are not dried out. For ground allspice, choose brands that have a good reputation for freshness and quality, and opt for smaller quantities to ensure it remains potent as it can lose flavor over time.

Cooking/Prep Tips for Allspice

Allspice, often called Jamaica pepper, is a warm, aromatic spice that is a dried berry from the Pimenta dioica plant. It's essential to use allspice in moderation as its strong flavor can easily overpower a dish. Whole allspice berries can be toasted to enhance their flavor before grinding. When using ground allspice, add it early in the cooking process to allow its flavor to permeate the dish. However, be cautious not to burn it when cooking with dry heat, as this can introduce a bitter taste.

Shelf Life of Allspice

Whole allspice berries should be stored in a tightly sealed glass container in a cool, dark, and dry place. They can last up to two years if stored properly. Ground allspice should also be stored in a cool, dark place but will maintain its peak flavor for about six months. Allspice essential oil should be kept in a dark glass bottle away from direct sunlight and heat to preserve its properties.

Recommended Brands for Allspice

whole allspice: McCormick

ground allspice: Simply Organic

Cooking Techniques for Allspice

Grinding: Whole allspice berries are often ground using a spice grinder or mortar and pestle. This releases their essential oils and maximizes flavor. Freshly ground allspice is more potent and aromatic than pre-ground versions.

Infusing: Allspice can be infused into liquids like broths, stocks, and syrups. Add whole berries to the liquid and simmer to extract their warm, spicy notes. Strain the berries out before serving or using the liquid in further cooking.

Toasting: To intensify the flavor, toast whole allspice berries in a dry skillet over medium heat until they become fragrant. This should take just a few minutes. Be sure to keep them moving to prevent scorching.

Popular Allspice Recipes

Jamaican Jerk Chicken
Spiced Pumpkin Pie
Mulled Wine

Allspice Nutritional Information (100g)

fat: 8.69 g
fiber: 21.6 g
sugar: 0 g
protein: 6.09 g
calories: 263 kcal
carbohydrates: 72.12 g

Flavor Combinations

Allspice pairs well with a variety of ingredients, particularly those in autumnal and winter dishes. It complements sweet flavors like apple, pear, and pumpkin, as well as savory flavors like lamb, beef, and game meats. Allspice works harmoniously with other warm spices such as cinnamon, nutmeg, and cloves. It's also a key component in Caribbean and Middle Eastern cuisines, often used in combination with thyme, garlic, and chili peppers.

Allergen Information

Allspice is not a common allergen, but as with any food product, it can cause allergic reactions in some individuals. Those with a known allergy to allspice should avoid it and be cautious of spice blends that may contain it.