Allspice

pimento (Jamaica); allspice

Flavor and role: Dried berries from Jamaica with an aroma like a mix of cinnamon, cloves and nutmeg, hence the name 'allspice'.
Typical dishes and uses: Jamaican jerk chicken, Middle Eastern kibbeh and tabbouleh seasoning, Swedish meatballs, pickles, Christmas baking. In this book: tabbouleh.
Substitutes: 1 tsp allspice = ½ tsp cinnamon + ¼ tsp cloves + ¼ tsp nutmeg.
Storage: In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.
Main countries: Jamaica
Used in this book: Tabbouleh Bigos (Polish Hunter's Stew)Ukrainian Borscht Jamaican Curry Goat Jamaican Beef Patties Jerk Chicken Baked Kibbeh (Kibbeh bil Sanieh)Pastitsio Jamaican Rice and Peas Shish Tawook Swedish Meatballs (Köttbullar) with Cream Gravy Tourtière (Québec Meat Pie)Żurek (Polish Sour Rye Soup)Overnight-Soaked Ackee and Saltfish with Jamaican Fried Dumplings Brown Butter Lattice Apple Pie Old-Polish Three-Meat Bigos with Porcini Short Rib and Shank Quesabirria Tacos Roasted Beet and Smoked Rib Borscht Slow-Braised Curry Goat with a Fresh-Toasted Curry Blend Curry Goat Birria-Style Tacos (Jamaican × Mexican)Curry Goat Loaded Fries with Scotch Bonnet Lime Mayo Fava and Chickpea Falafel with Parsley Tarator and Sumac Onions Frikadeller with Brown Gravy and Cucumber Salad Alexandrian Hawawshi with Homemade Dough and Tahini Sauce Oven-Braised İmam Bayıldı with Slow-Cooked Onions Rough-Puff Jamaican Beef Patties with Braised Scotch Bonnet Beef Jamaican Curry Beef Gyoza with Scotch Bonnet–Lime Dipping Sauce (Jamaican × Japanese)Jamaican Patty Crunchwrap with Mango Salsa Pimento-Smoked Charcoal Jerk Chicken Jerk Chicken Rasta Pasta Jerk Chicken Puff Patties with Mango-Lime Dip Fried Kibbeh Footballs with Pine Nut Filling and Tahini Sauce 24-hour cold-proved lamb lahmacun Nuremberg Elisenlebkuchen with Dark Chocolate Lamb Moussaka with Pecorino Béchamel Spiced Mujaddara with Extra-Crispy Onions and Cucumber-Mint Yogurt Pastitsio with Slow-Simmered Beef and Pork Ragù and Bay-Infused Béchamel Pisco Picarones with Fig-Leaf Chancaca Syrup Pollo a la Brasa Shawarma Wraps (Peruvian × Levantine)Red Wine Beef Shin Potjie with Gremolata Coconut-Lime Pouding Chômeur with Toasted Coconut (Québécois × Caribbean)Sunday Rice and Peas from Dried Beans Jerk Chicken Rice-and-Peas Paella Rice-and-Peas Arancini with Jerk Mayo Five-Day Oven Sauerbraten with Red Wine Gingerbread Sauce Tower-Roast Chicken Shawarma with Toum Oven-Braised Sauerkraut Sutochnye Shchi Charcoal Shish Tawook with Sumac Onions Shish Tawook Quesadillas with Toum Crema and Pickled Onions (Lebanese × Mexican)Shish Tawook Salad with Toum-Caesar Dressing and Pita Crisps Restaurant-Style Köttbullar Plate Swedish Meatball Pasta Bake Tabbouleh with Tomato-Water Dressing and Pomegranate Crispy Tabbouleh Fritters with Garlic Yogurt Slow-Braised Pork and Beef Tourtière Tourtière Korokke with Maple Tonkatsu Sauce (Québécois × Japanese)Tourtière Sausage Rolls with Maple-Mustard Dip Coconut Waakye with Jerk Chicken (Ghanaian x Jamaican)Homemade Zakwas Żurek with Smoked Ribs

Updated 2026-10-10