Allspice

Allspice with bay leaves on cutting board

The name “Allspice” refers to the aroma resembling a combination of several spices.

Allspice is from a myrtle tree native to Central America and the Caribbean. Twigs with the berries are picked and dried, then the berries are handpicked.

It tastes like a blend of clove, cinnamon, and nutmeg. It is rich in clove’s characteristic eugenol which carries a strong, medicinal aroma. Cineole provides eucalyptus notes. Lesser amounts of the terpenes phellandrene (peppery, minty) and linalool (floral, woody, spicy) round out the flavor. It is versatile and works well in savory and sweet dishes and pairs well with many other spices. Allspice is used heavily in Jamaican cuisine and in jerk seasoning.

Spice Pairings

Nutmeg, cinnamon, bay leaves, cardamom, star anise, black pepper, and coriander all pair well with allspice.

Food Pairings

Raw fish

Used as a preservative for pickling fish

Mexican escabeche

Pickled vegetables

Sweet vegetables

Brings out the sweetness in vegetables like tomato, beets and sweet potato

Red Meat

Works well in stews with tomatoes and in pate

Stone fruit (peaches, plums, nectarines) and rhubarb

When poached or made into pie fillings

Sweet baked goods

Cakes, puddings, pies

Nutmeg, cinnamon, cardamom, star anise, and black pepper isolated on a white background

Pairing Allspice

Freshly ground and whole allspice isolated on white background

Preparing Allspice

To release the flavor, crack the berries then toast before grinding.

There are flavor compounds concentrated in the shell that will release when cracked and toasted. Crack with a mortar and pestle or use the side of a knife then toast in a dry sauté pan. Be careful not to over heat or the spice can burn. Once toasted, they can be ground further in a spice grinder or mortar and pestle.