Allspice
A warm flavour reminiscent of several baking spices, with notes of cloves, nutmeg and cinnamon.
AI-generated illustration.
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What is it?
Allspice is a single spice from Pimenta dioica, not a blend of several spices. It is sold whole and ground.
«A warm flavour reminiscent of several baking spices, with notes of cloves, nutmeg and cinnamon.»
Background
Whole berries are easy to count and remove. Ground allspice distributes better through minced-meat mixtures and dough.
Flavour profile
A warm flavour reminiscent of several baking spices, with notes of cloves, nutmeg and cinnamon.
Pairs well with
Minced-meat mixtures, stews, pickling liquid and spiced baking. Keep the amount low in mild dishes.
Use a few whole berries when the spice should be removable. Choose ground when the flavour should spread through a minced-meat mixture.
Did you know?
The name describes a complex aroma, not a manufacturer blending several spices.
Common mistakes
Assuming it can replace a ready-made spice blend without changing the flavour.
Know the difference
The English word allspice means allehånde in Norwegian. It is not an instruction to use every spice in the cupboard.
A little spice knowledge
For minced-meat mixtures, mix a little ground spice into a small sample before seasoning the rest.
Works well with
Black pepper, bay leaves, cloves and ginger.
Sapidus’ favourite partners
Fry a small test patty from the meat mixture before finishing the seasoning of the whole batch.
Never combine with?
Allspice can take mild fish dishes in an unexpected direction. Try a spoonful of sauce before deciding.
Storage
Store tightly closed, dark and dry, away from cooker steam. Smell before use and buy an amount suited to your consumption. Follow the packaging advice for fresh or processed products.
Try it yourself
Divide a little meat mixture in two and add a small pinch of allspice to one. Cook both before tasting. This suggestion is not presented as a test carried out by Sapidus.
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