Allspice comes from the whole or ground berries of the allspice plant.
Contrary to popular belief, allspice is not a spice mixture, like curry or chili powder. It is a spice made by grinding dried allspice berries. A common ingredient in baked goods, as well as savory dishes, allspice has a variety of uses. If you don't have allspice on hand, you can create a reasonable substitute with other, more common spices.
Use by Location
Allspice features heavily in Caribbean island cuisine, notably Jamaica, where other parts of the plant are also used in cooking. It is a key ingredient in Jamaican jerk-style dishes. It was exported to Europe by the Spanish and became a common ingredient in preserved foods there, especially sausages and pickled foods. In Middle Eastern cuisine, allspice is used primarily in savory dishes. In America, it is most often found in pies and other desserts.
Interesting Facts
Because its flavor and aroma resemble a mixture of other common spices, namely cinnamon, nutmeg, cloves, ginger and pepper, it became known as allspice. In fact, the plant got its name, Pimenta dioica, from the Spanish settlers who mistook the berries for peppercorns. It is the only spice that grows exclusively in the western hemisphere, with plantations in southern Mexico, Central America and Jamaica and wild and domesticated versions in Hawaii and Tonga.
Whole or Ground?
Allspice is available in whole or ground form. The best option for your kitchen depends on your preference. Whole berries have a longer shelf-life than pre-ground allspice. If convenience is more important, ground allspice is the better choice. Freshly ground allspice berries, however, have a stronger flavor and aroma. Five whole allspice berries will produce roughly the equivalent of 1 tsp. of pre-ground spice. Some recipes call for whole berries specifically. If the berries are intended to be used whole, using ground is not recommended.
Allspice Substitutes
There are many ways to recreate the flavor of allspice. The simplest is to mix equal parts ground cinnamon, ground nutmeg and ground clove, then use the same amount of this mixture as you would real allspice. For example, if a recipe calls for 1 tsp. of allspice, you can use 1 tsp. of this mixture instead. You can store your substitute allspice in an airtight container and leave it in your pantry as long as you would keep the component spices.
Tags: allspice berries, common ingredient, common spices, flavor aroma, savory dishes, this mixture, whole ground