How to Use Allspice
The Versatile Wonder
Warm | Sweet | Pungent | Peppery
COOKING TIPS
- 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 to slowly infuse a more mild flavor, then remove before serving. This is especially important for fruity dishes that are meant to be bright and colorful.
- For example, add few allspice berries to stewed fruits for a sweet, spiced dessert. Grinding them into a powder gives you a much more potent, concentrated flavor that you can sprinkle on any of the food pairings above.
- Allspice is renowned for its prowess in pickling. Add whole to pickling brines to infuse its glorious aromatics into fruits, vegetables, fish, pork, and eggs.
GRINDING
- Allspice's essential oils are stored in tiny glands on the husk, or "shell" of the berries. There are two small, kidney-shaped seeds within, but the surface is where nearly all of the flavor comes from. Grinding berries whole to release these oils yourself will give your dish the fullest flavor and aroma.
- While you can use a mortar and pestle for a coarser grind, grinding berries with an electric grinder is the most efficient and thorough way to get an even grind. Pulse the electric grinder and shake or tap it to redistribute the berries between pulses.
- Mixing crushed allspice berries with peppercorns in a pepper mill is a popular way to give your everyday use of black pepper an intriguing twist.
TOASTING
- Toasting whole allspice prior to grinding enhances its natural smokiness and releases new flavor compounds from the husk. It's certainly worth trying to see if you like it more than in its natural state.
- Before toasting, crack the berries' shells in a mortar and pestle or with the side of a knife to help release the volatile oils, then toast in a dry pan.
- New flavor compounds are created above 266°F (130°C), but at 356°F (180°C), the berries start to smell and taste burnt. This will dominate the newly created flavors, so keep it on medium heat until aromatic.
STORING
- Since the most desirable, delicate top notes of any spice quickly dissipate once ground, it's best to buy and store whole allspice in an airtight container in a cool, dry, dark place and grind it as needed.
- If stored properly in these conditions, whole berries 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, but storing whole berries and grinding them each week, or preferably for each use, gives you much more flavor and shelf life.
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