Also known as Jamaican pepper, allspice is the dried berry of the pimenta dioica plant. It tastes like a combination of cinnamon, cloves, nutmeg, and juniper–hence, its name “allspice.” Mayans used allspice to embalm their dead, Aztecs used it as an ingredient in their hot chocolate, and today most Americans use it in sweet baked goods. I often include it in my fruit/vegetable quick breads (banana, zucchini, pumpkin). Its gently-spicy sweetness seems to complement ginger’s most potent fieriness.
Allspice is widely used in the cuisines of Britain, Scandinavia, Turkey, Lebanon, Ethiopia, and in the Caribbean. It’s one of the elusive components of jerk seasoning. If you don’t have allspice on hand, you can substitute a lesser amount of cloves or a very small amount of cardamom.
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Tags: allspice, britain, caribbean, ethiopia, lebanon, scandinavia, spice history, turkey
