Prep Method: Stove Top
Updated January 7th, 2022
Ground allspice is crushed small dark, reddish-brown berries, so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg.
Ground allspice is excellent for flavoring soups, sauces and desserts.
Whole allspice berries are delicious in marinades; for pot roasting meats and poultry; in fish dishes, pickles and chutneys.
Allspice is used for indigestion (dyspepsia), intestinal gas, abdominal pain, vomiting, diarrhea, fever, colds, high blood pressure, diabetes, and obesity.
The eugenol in allspice is also frequently found in over-the-counter toothache remedies. Studies have shown that eugenol has potential as a topical pain reliever when applied in the right amount.
As with all spices, Ground Allspice should be stored in small airtight containers. Be sure to date and label the container.
Keep spices in a cool, dark place, as heat, moisture and sunlight will reduce their flavor.
Usually found in the Spice Aisle.