Not to be confused with mixed spice, allspice is so named for its exquisitely combinative tones of clove, cinnamon and nutmeg. Allspice is an ingredient in mixed spice as well as sweet baked goods; pickles, relishes and preserves; gravies and marinades; and winter drinks.
The deep, fruity warmth of these earth-coloured berries complements red meats, seafood and root vegetables. Native to the West Indies and Central America, allspice, also known as pimento, is a key ingredient in Caribbean recipes such as Jamaican jerk seasoning.
Also known as: Pimento, Jamaica pepper, Myrtle pepper
Ground allspice should generally be added sparingly to give depth to sweet and savoury dishes. Use ¼ tsp per 500g of minced meat or fruit; in recipes that are flexible, ¼ tsp of ground allspice is approximately 3 whole berries. Use 1 tbsp of whole allspice berries per 1½–2L of liquid for pickling, brining or mulling, alongside other whole aromatics.