Allspice
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
Pairing Allspice
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.