How to Use Allspice
The Versatile Wonder
Warm · Sweet · Pungent · Peppery
FORMS
- Whole: Whole allspice berries are the most stable form, great for slowly releasing flavor when infused in stews, pickling brines, and mulled beverages.
- Ground: Grinding whole berries into a powder gives you a much more potent, concentrated flavor that you can sprinkle on any of the food pairings above. This is because the essential oils are stored in tiny glands on the husk, or "shell," of the berries. You can see them in the picture above. Grinding the whole spice to release these oils yourself (instead of buying powders) will give your dish the fullest flavor.
STORAGE
- Whole: Since the most desirable, delicate top notes of any spice quickly dissipate once ground, it's best to buy and store whole allspice. When the berries are kept in an airtight container in a cool, dry, dark place, they will keep for up to 3 years before their flavor starts to fade significantly. The fresher the better, so you should try to replenish them at least every year.
- Ground: Storing whole berries and grinding them as needed gives you much more flavor and longevity, but if you want pre-ground powders for convenience, they're peak flavor will only last about 6 months.
PREPARATION
- Grinding: While you can use a mortar and pestle for a coarser grind, grinding berries with an electric grinder is the most efficient way to get an even grind that releases every last bit of essential oil. Pulse the electric grinder and shake or tap it to redistribute the berries between pulses. You can also mix crushed allspice berries with peppercorns in a pepper mill to give your everyday black pepper an intriguing twist.
- Toasting: Toast allspice to enhance its natural smokiness. If you're not going to use them whole, crack berries in a mortar and pestle or with the side of a knife to help release the volatile oils before briefly toasting them in a dry pan. New flavor compounds are created when toasting above 266°F (130°C), but at 356°F (180°C), the berries will start to taste burnt, so keep them on medium heat until aromatic.
- Pickling: Allspice is renowned for its prowess in pickling. Add whole berries to brines to infuse their aromatics into fruits, vegetables, fish, pork, and eggs.
COOKING
- Blooming: In Caribbean and Middle Eastern cooking, ground berries are commonly bloomed in hot oil or butter at the start of cooking to release their essential oils seamlessly into the other ingredients. With this technique, allspice can stand as a lead flavor, as in Jamaican jerk, or work quietly in the background to round out sauces, gravies, and mixes.
- Controlling Color: If you don't want the dark brown color of ground allspice to dye your dish, you can add whole berries earlier in the cooking process, then remove before serving. This is critical for fruity dishes that are meant to be bright and colorful. For example, add them to stewed fruits for a sweet, spiced dessert.
- Pairing with Spices: Despite its draw as an all-in-one spice, allspice goes really well with other spices, so give it some company! Either toss in the ones it mimics best, like cinnamon, cloves, and nutmeg, or try out any combination from the list of Spice Pairings above.
Swedish Meatballs (Köttbullar)