About

The allspice berry is native to the Caribbean and Latin America. Allspice is used in sweet and savoury cooking. It is one of the most important ingredients in Caribbean cooking. Allspice is a key ingredient in Jamaican Jerk Chicken. Italian explorer Christopher Columbus introduced the berries to Europe in 1492 where they were initially regarded as peppers, hence the Spanish name pi’mjento (pimento). In the 1600’s the British named the berry “allspice” because of its flavour associations with nutmeg, cinnamon, pepper, and cloves. 

Uses & Ideas

Allspice can be used as a substitute for cloves where a milder flavour is desired. Whole allspice berries are used for pickling, brining marinades and when slow braising meat and vegetable dishes.

If making ground allspice, lightly toast the berries in a warm pan before grinding with a pestle and mortar. Toasting them first releases their aromatic oils. 

Lightly crush (toasted berries) and use in soups or purees  featuring root vegetables like carrots, parsnips, celeriac, turnips, beetroots, or fennel. Add to spit peas, dahls, bulghur wheat, braised lentils, or pilaf rice dishes

Mulled Red Wine – Pour quality red wine into a pan, add Allspice berries, Star Anise, Cinnamon Quill, Bay Leave, and peelings of orange rind. Heat slowly, ensuring the temperature is kept below 75 degrees C (to minimize the evaporation of alcohol). Allspice berries can also be added when making Sangria.