Whether making a dry rub for barbecue or warming up a batch of mulled cider for a holiday spread, you'll find plenty of reasons to use allspice in the kitchen. This berry, which has a warm, spiced flavor, is native to Central America and the West Indies. Despite its moniker, allspice isn’t a blend of several ingredients but is in fact a singular spice, and named for its aromas of clove, cinnamon, and nutmeg. You can easily find it in the spice section of your grocery store in both whole and ground versions. Here’s how to cook with and store allspice — plus how to substitute if you’re out.
Allspice berries vs. ground allspice
Whole allspice comes in the form of dried berries, which are slightly larger than peppercorns. Sometimes called a Jamaican pepper, allspice is the dried unripe berry of Pimenta dioica, which is a small tree native to the Caribbean. These berries can be used to infuse stocks, marinades, and beverages such as mulled wine or cider. Ground allspice is made with finely ground allspice berries and can be used for baking, dry rubs, and more.
In a pinch, you can grind whole allspice berries in a spice grinder, clean coffee grinder, or mortar and pestle to grind your own version of the spice.
How to store allspice
Like many spices, allspice should be stored in a cool, dark area such as the back of a kitchen pantry or cabinet. Be sure to use an airtight container such as a sealed glass jar or its original packaging.
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How to use allspice
Allspice works well in both sweet and savory recipes, and is popular in Caribbean cooking, especially in jerk chicken and other Jamaican dishes. Use whole allspice berries in Jamaican Rice and Peas, homemade applesauce, and Jerk Turkey Legs, where they shine two ways — pureed into the marinade and scattered over the coals to infuse the grilled dish with extra flavor. Add ground allspice to the dry rub for Jamaican Braised Oxtails, the sauce for a Short Rib Ragù, or the glaze for Citrus-Spiced Red Cabbage.
Ground allspice features in plenty of desserts, lending its warmth and clove-like notes. Get a taste of this distinctive spice with classic Jamaican Black Cake, or add it to holiday-friendly desserts like Hot Buttered Rum Biscotti or Chocolate Whiskey Cake. Keep in mind that dried allspice has a stronger flavor and aroma than its whole counterpart, so a little bit goes a long way.
How to substitute for allspice
If you run out of allspice, or it’s out of stock at your grocery store, you can approximate a substitute using approximately two parts ground cinnamon, one part ground cloves, and one part ground nutmeg. Mix the spices together and measure according to your recipe’s instructions.
This article was written by Kelly Vaughan and Staff Author from Food & Wine and was legally licensed through the DiveMarketplace by Industry Dive. Please direct all licensing questions to legal@industrydive.com.
