Allspice’s flavor evokes a blend of nutmeg, cloves and cinnamon. You can use it in place of any of those spices, and then some.
WHAT IS ALLSPICE?
Don’t let its name (or its flavor) fool you: Allspice is not a blend of other spices and is actually the pea-sized berry of an evergreen tree, native to the Caribbean and Central America.
WHAT IS ALLSPICE USED FOR?
You can use allspice in a variety of recipes that are sweet or savory such as cookies, pumpkin pie, spice cake, spicing for sausage and glazes for ham. It’s a key flavor in Jamaican jerk seasoning, the fiery blend of herbs and spices that turns chicken or pork into an instant party.
TYPES OF ALLSPICE
WHOLE ALLSPICE
Use whole berries rather than ground allspice for slow-cooked stews, braises, mulling and pickles. Whole berries are less intense than its ground form. Whole allspice is also stewed with sauerkraut to provide a sweet, aromatic note to the tartness of fermented cabbage.
GROUND ALLSPICE
Similar to whole berries, you can use ground allspice when you’re looking for a fragrant, somewhat peppery note for sweet and savory dishes. Ground spices are more intense than whole berries. We recommend using ground allspice for desserts, such as pumpkin cake or pie, spice cakes, and gingerbread for easier mixing.
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