Let's talk, Allspice! Allspice is one spice, not a blend of many. Its flavor profile resembles a mixture of cinnamon, cloves, and nutmeg, but its finish is savory—not sweet. Because of its versatility in tasty dishes, it's one of the main ingredients in Middle Eastern cuisine. Allspice comes alive with heat as its aroma fills the kitchen. Meat drippings blend deliciously with Allspice to capture the flavor-fullness of the animal's protein. I add Allspice to rice pilafs, couscous, stews, and soups to bring more flavor to my dishes.
- Chef, how did Allspice make its way to other areas of the World?
Allspice has roots in Jamaica (called Jamaican pepper) and, with time, widened its reach to the Americas. The Mayans used it to help embalm their loved ones and later to flavor their chocolate. With the spice trade inching eastward, Allspice made its way to Europe and the greater Mediterranean area by the 17th century. Initially thinking that they had discovered pepper, in 1621, the British coined it Allspice due to its distinct flavor of cinnamon, cloves, and nutmeg.
- What are some other uses for Allspice? Allspice helps with immunity, reduces inflammation, and is antifungal. It's also helpful for bouts of nausea. Allspice is beneficial in small amounts — as with all culinary advice in my blog — everything in moderation. Note: I am not a medical professional. Please consult your doctor for medical advice.
- Chef, what else can you make with Allspice?
Add it to Middle Eastern dishes, top all kinds of jerk chicken, season your gazpacho, blend it into BBQ rubs, add it to mincemeat pies, and so much more.
Join me in my next blog as I cover Anise in depth.