Ground Allspice

Allspice is one spice with a layered aroma, not a premixed collection of baking spices. Use it in savory beans, braises and meatballs as well as desserts, and start sparingly so its clove-like warmth stays balanced.

Jerk-style cooking, stews, barbecue, baking, curries, rice and savory spice blends.

Start with 1/8 teaspoon per cup of sauce or 1/4 teaspoon per pound of food.

Distribute through a moist base, or combine evenly with the other dry ingredients in baking.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Toss 1 pound cubed squash with 1 tablespoon oil and 1/4 teaspoon allspice. Roast at 400°F until tender, then finish with a little lime and chopped parsley. The warm spice also works without added sugar.

Allspice is a single dried berry from Pimenta dioica, not a mixture of cinnamon, cloves and nutmeg. Its naturally layered aroma explains the name and why it can bridge sweet baking and savory seasoning.

Allspice: botanical background

Ground allspice berries.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 1 oz Fresh-Sealed Pouch
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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