Bity
So, what is allspice? It is one single spice: the dried, unripe berry of a Caribbean evergreen tree, not a blend of “all the spices”. The name comes from the way it smells, like cinnamon, cloves, nutmeg and black pepper rolled into one little brown ball. Once you grind a handful of berries yourself, you’ll understand why bakers and jerk cooks swear by it.
In short, ground allspice is made by blitzing 6 tablespoons (about 35 g) of whole dried berries in a spice grinder for at least 20 seconds. It takes 2 minutes, makes about 7 1/2 tablespoons (22 teaspoons) of powder and keeps its best flavour for up to 2 months.
I’ll admit I thought it was a mix for years, probably because British “mixed spice” sits right next to it on the shelf. Then I bought a bag of whole berries for mulled wine, blitzed the leftovers in my coffee grinder, and the kitchen smelt like a Christmas market. Below is everything I’ve learnt since, plus my two minute method for grinding your own.
Quick Breakdown
What Is Allspice?
Allspice comes from Pimenta dioica, a tree in the myrtle family that grows wild across the Caribbean and Central America. Fairchild Tropical Botanic Garden notes that the tree is native to the Caribbean, Central and South America, and that its unripe fruits are ground to make the spice. Jamaica is still the most famous producer, which is why you will also see allspice sold as Jamaica pepper or pimento.
Allspice berries are picked green, then sun dried until they turn reddish brown and hard, a little larger than a peppercorn. Inside are one or two seeds, but most of the flavour sits in the outer shell, which is rich in eugenol, the same aromatic compound that makes cloves taste like cloves.
Is It a Spice Blend?
No, allspice is not a spice blend, and this is the most common mix up. A jar labelled ground allspice should contain nothing but ground berries. The confusion comes from two places: the name itself, and the fact that a blend of cinnamon, nutmeg and cloves makes such a good stand in that many cooks use it instead. British mixed spice is also a genuine blend, so the two get muddled in recipes. Still, real allspice is a berry, and freshly ground it tastes noticeably stronger and more complex than any blend.
Why You’ll Love Grinding Your Own Allspice
- It takes two minutes. One ingredient, one spice grinder and about 20 seconds of blitzing.
- The aroma is twice as strong. Fresh powder is noticeably more fragrant than a jar that has sat open for a year.
- It costs less. Whole berries are cheap, keep for years, and give you more spice per gram.
- One bag, two uses. Keep some berries whole for pickling, mulled wine and stews, and grind the rest as you need it.
Ingredient Notes
- Dried berries. 6 tablespoons (roughly 35 g) of whole dried berries. Look for plump, evenly dark berries that smell warm and peppery when you rub one between your fingers. Quality makes a real difference here, and good berries are not expensive.
- A spice grinder. A small electric blade grinder is ideal. A clean coffee grinder works too; just wipe it out afterwards or your next coffee will taste festive.
- A clean, dry jar. Glass with a tight lid keeps the powder fresh.
What Does It Taste Like?
Allspice tastes of clove first, then a sweet cinnamon warmth, a nutmeg softness and a gentle peppery finish. It is warming rather than hot, and slightly bitter if you use too much. In sweet bakes it reads as cosy and festive; in savoury food it adds a deep, almost smoky backbone that people struggle to name.
Whole vs Ground Allspice
| Whole berries | Ground | |
|---|---|---|
| Best for | Pickling, brines, mulled drinks, stews and rice | Baking, rubs, marinades, sauces |
| Flavour release | Slow, over long cooking | Instant |
| Keeps its strength | 2 to 3 years | About 2 months freshly ground; a few months shop bought |
| Conversion | About 6 berries | About 1 teaspoon |
Whole berries are usually fished out before serving, a bit like bay leaves. Ground powder disappears into the dish, so it is the one to use in cakes, cookies and spice rubs.
How To Make Ground Allspice
1. Fill the grinder. First, tip the dried berries into your spice grinder and put the lid on firmly. Don’t overfill it; half full gives the blades room to work.
2. Grind. Next, blitz for at least 20 seconds, or until the crackling noise stops. That rattle is the hard shells breaking up, so silence means you have a fine powder. Give the grinder a shake halfway through.
3. Store it. Finally, spoon the powder into a spice jar with a lid and keep it in a cool, dry cupboard for up to 2 months. Six tablespoons of berries makes about 7 1/2 tablespoons of powder, because ground spice is fluffier.
How to Use Allspice in Cooking
Allspice is far more versatile than its festive reputation suggests. Start with 1/4 to 1/2 teaspoon in most dishes; it is strong.
- Baking. Gingerbread, spiced cakes, fruit pies, pumpkin and sweet potato pie, hot cross buns and Christmas puddings.
- Caribbean cooking. It is the backbone of jerk seasoning, alongside thyme and Scotch bonnet chillies.
- Middle Eastern dishes. Lebanese seven spice, baharat, stuffed vegetables and spiced rice.
- Savoury pots. Cincinnati chilli, beef stews, Swedish meatballs and ham glazes.
- Pickles and drinks. Whole berries go into pickling brine, mulled wine, wassail and spiced cider.
Mistakes to Avoid
- Grinding a huge batch. Freshly ground allspice fades within a couple of months, so grind only what you’ll use.
- Using too much. More than about a teaspoon in a family sized dish can taste medicinal.
- A wet grinder. Any water left from washing will clump the powder. Wipe it dry, or grind a spoonful of rice first to clean it.
- Confusing it with mixed spice. They are not interchangeable one for one in every recipe, so read carefully.
- Stopping too soon. If you can still hear crackling, there are hard pieces of shell left. Keep going.
Tips for the Freshest Flavour
- Toast allspice berries in a dry pan for a minute before grinding for a deeper, rounder flavour. Let them cool first.
- Sieve the powder if you want it ultra fine for delicate cakes, then regrind the bits left behind.
- Pop a food safe moisture absorbing packet in the jar to keep it loose and fragrant for longer.
- Write the grinding date on the lid.
Storage and Shelf Life
- Freshly ground. Keep ground allspice in a sealed jar in a cool, dry, dark cupboard for up to 2 months for the best flavour.
- Whole berries. Stored the same way, they keep their strength for two to three years.
- How to check. Rub a pinch between your fingers. If the smell is faint, it has faded and you’ll need more of it.
Swaps and Substitutions
Out of allspice? Equal parts ground cinnamon, nutmeg and cloves is the classic stand in, and pumpkin pie spice works in sweet bakes. Interestingly, the tree is also grown in botanical collections for teaching; the University of Rhode Island’s medicinal garden describes it as an important culinary spice and a weak antimicrobial agent, which hints at why it was prized for preserving meat.
What to Make With It
For a first taste, add a pinch of allspice to my gingerbread loaf or the filling of a sweet potato pie. My gingerbread fudge already uses it and shows off that clove and cinnamon warmth beautifully.
It is lovely in bread too: a little in the swirl of bread machine cinnamon raisin bread makes the house smell incredible. And for something savoury, a quarter teaspoon gives pumpkin chili a gentle warmth.
Frequently Asked Questions
Buying and Grinding
Is allspice the same as pimento?
Yes. In Jamaica allspice is called pimento, and it is also sold as Jamaica pepper. That is why it can be confusing next to the red pimento peppers stuffed into olives. They are unrelated plants.
Is allspice the same as Chinese five spice?
No. Chinese five spice is a blend of star anise, cloves, cinnamon, Sichuan pepper and fennel. It shares the warmth but tastes strongly of aniseed.
Can you grind allspice berries without a spice grinder?
Yes, with a pestle and mortar. It takes a few minutes of elbow grease, and the powder will be a little coarser, so sieve it for baking.
How many allspice berries make a teaspoon of ground allspice?
About six berries make 1 teaspoon, depending on their size. In this recipe, 6 tablespoons of whole berries (about 35 g) grind down to about 7 1/2 tablespoons of powder.
Cooking and Storage
What flavours go well with allspice?
Ginger, cinnamon, orange, apple, pumpkin, pork, beef, lamb, thyme and chilli all pair beautifully with it.
Can you freeze ground allspice?
No, I don’t recommend it. Condensation gets in when you open the jar, and moisture spoils dried spices faster than time does. Keep it in a sealed jar in a cool, dry cupboard instead.
Does ground allspice go off?
No, it doesn’t become unsafe, but the flavour fades. Freshly ground powder is at its best for about two months, while whole berries keep their strength for two to three years.
What can I use instead of allspice?
Equal parts ground cinnamon, nutmeg and cloves is the classic stand in, swapped in at the same amount. Pumpkin pie spice also works in sweet bakes.
Ingredients
- 6 tablespoons dried allspice berries (about 35g), whole
Instructions
- Add the allspice berries to your spice grinder and cover with the lid.
- Grind for at least 20 seconds or until the grinder stops making crackling noises.
- Store in a spice jar with a lid, in a cool, dry pantry for up to 2 months.
