Research on essential oils extracted from allspice berries shows antifungal properties against Candida albicans, a yeast that’s resistant to certain antifungal drugs ( 1, 14). Before we go ahead and tell you about the different substitutes for allspice, we thought that it would be very helpful to let you know about the flavor profile of allspice. The flavor profile suggests that allspice is used entirely for sweet dishes. However, this is not the case. Regardless of its presentation, allspice should be stored in a cool, dry place, such as a kitchen pantry. Summary

Allspice — also known as Jamaican pepper, pimienta, or newspice — is a single spice with a unique flavor profile described as a blend of up to four different spices, hence the name. Allspice is a mixture of cinnamon, nutmeg, and cloves, which makes it a warm combination of spices. You can get allspice berries which resemble peppercorns. Allspice is the dried, unripe berries of Pimenta dioica, a plant that belongs to the Myrtaceae family ( 1, 2). Allspice comes as dried whole berries, or a finely ground powder. Note that whole spices have a longer shelf life—up to 2 years if properly stored.With this in mind, you should only use this in place of ground allspice. To replace the whole allspice you can use one of the other substitutions above. The allspice berries are said to have been so named in the 17th century by the British because their flavour and aroma are reminiscent of so many spices bound into one: cinnamon, cloves, pepper and nutmeg. As you know from the introduction, allspice is the berry of the Pimenta dioica plant, and so it comes in the form of a berry. You can get these berries fresh or dried, both of which can be used for their flavor. Allspice, whether as berries or ground, is used in many cuisines around the world, from Europe to the Middle East, to Africa and across the water to the Caribbean and Central America. Allspice is used in cooking and baking. You can also get allspice berries which can be added to meats, often dark meats such as beef and lamb to add an extra flavor, much like you would add garlic.

Consequently, apart from texture and versatility, you have no other obstruction in using these two interchangeably. You can either buy ground allspice from the store or bring whole berries and grind them using your spice grinder whenever you want. The choice is all yours!However perhaps the confusion lies within its flavor profile, because, whilst it isn’t a mix of different spices, it certainly tastes and smells that way. The kind you use depends on what you’re planning to make. And how often you plan to use allspice in your cooking. Whole Allspice Allspice is very warm in aroma and flavour. It tastes and smells of exactly what its name suggests – so many spices in one.

Allspice’s unique flavor profile makes it a highly versatile ingredient that provides a warm, peppery flavor to a variety of dishes. There are a few ways to substitute it and make up a mixture of spices, so you can get as close as you can to having actual allspice, without having actual allspice There you have it! Our ultimate guide to allspice substitutions. As you can see, there are a plethora of choices to suit all recipes. Turmeric: 1 (4-inch) piece fresh ≈ 1 tablespoon finely grated fresh ≈ 1 teaspoon powdered (plus 1 teaspoon citrus juice, optional) However, it is, perhaps, most common to find ground allspice. This is made from dried, ground berries. The leaves can also be used in recipes, and they resemble bay leaves when they are whole.Tomato-based dishes, including pasta sauces and soups, could do with a touch of sweetness to cut the acidity. In Jamaica, allspice is known as myrtle pepper, Jamaica pepper, pimento, or pimenta. Allspice is native to Central America, southern Mexico, and the Greater Antilles, but now it’s cultivated all over warm areas of the world. In Caribbean cuisines, allspice is an important ingredient.