What is Allspice and How to Use it (+ Homemade Substitute)

What is Allspice?

Allspice is the dried, unripe berry (fruit) of Pimenta dioica, the Jamaican allspice tree. Also known as Jamaica pepper, pimento or even myrtle pepper, it pretty much resembles large peppercorns, with a smooth husk, and leaning towards a dark brown hue.

The allspice berries are said to have been so named in the 17th century by the British because their flavour and aroma are reminiscent of so many spices bound into one: cinnamon, cloves, pepper and nutmeg.

All the spices = allspice

What does it Taste Like?

Allspice is very warm in aroma and flavour. It tastes and smells of exactly what its name suggests – so many spices in one.

However, to me, the overriding flavour of allspice is that of cloves. It has slightly sweet, warm, astringent and bitter flavours.

How is Allspice Used?

Allspice, whether as berries or ground, is used in many cuisines around the world, from Europe to the Middle East, to Africa and across the water to the Caribbean and Central America.

You will find it as part of spice mixes like the Ethiopian Berbere, the Middle Eastern Baharat and the American Pumpkin Spice, which is the equivalent of the British Mixed Spice.

You will also see whole allspice berries used in pickling recipes as well as alcoholic infusions like mulled wine and other spiced liqueurs.

Ground allspice has so many uses. I add it to salads like Tabbouleh, soups, stews and Middle Eastern rice dishes like this LinsFood signature dish, Maqluba. And don’t forget sweets – this spice, ground up, gives a wonderful warmth to fruit pies like apple pie, cookies like gingerbread and cakes.

Ground allspice is also wonderful in marinades, the very famous Caribbean jerk chicken comes to mind. Incidentally, Jamaican jerk seasoning is wonderful with other meat like pork and fish too, and tofu!

Next time you make some hot chocolate, add a sprinkle of this spice for added depth and a touch of spiciness. Don’t forget the whipped cream!

Buy Whole or Ground?

You definitely want to buy whole allspice berries. While ground allspice is convenient and wonderful when fresh, it does lose its strength fairly quickly.

I think allspice is one of those spices that many may not use habitually but is a must in your spice cupboard. So to ensure that it retains its efficacy, I always buy the berries and grind them up in a spice mill, when I need it.

How to Store?

Follow the same storage rules for all spices and spice mixes. Keep your allspice in a cool dark cupboard, away from direct sunlight. Naturally, if you are in a warm climate, just store it somewhere dark, out of light.

Where to Buy It?

It has become a fairly common ingredient in the last 10 years or so. As a result, here in the UK, you will find it in the spice aisles of most of our supermarkets, alongside the usual suspects.

If you are in an area where that’s not the case, find your nearest Caribbean or Middle Eastern grocer, and you should be able to find it. You may need to ask for Jamaican pepper, pimenta or jerk seasoning spice.

Allspice Substitute

There isn’t really an exact substitute for allspice, whether that’s a single spice or a spice blend. What you could, do though, is use a combination of spices to mimic the warm, uplifting, sharp and sweet aroma and flavour of allspice.

So we’re looking at cloves, nutmeg (or mace) and cinnamon. And the tiniest pinch of black pepper. I’ve given you a simple recipe for it below.

However, if you are cooking a dish and the recipe calls for allspice and the spices above, all you have to do is just increase each one of them slightly, if you haven’t got allspice.

Easy enough, right?