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.
«Warm, 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 with notes of cloves, nutmeg and cinnamon. It is easy to mistake it for a blend of baking spices.
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 an aroma that resembles several spices. The producer has not mixed them together.
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.
Good to know
For minced-meat mixtures, mix a little ground spice into a small sample before seasoning the rest.
Other flavours to try
Black pepper, bay leaves, cloves and ginger.
Try it with
Fry a small test patty from the meat mixture before finishing the seasoning of the whole batch.
When to go easy
Allspice can give mild fish dishes a flavour you were not expecting. Try a little in a spoonful of sauce first.
Storage
Keep the spice tightly closed somewhere dark and dry, away from cooker steam. Smell it before use, and buy only what you need. Follow the advice on the packet 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. A tasting idea for your kitchen, not a Sapidus test result.
1 claims linked to sources.
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