Ingredient
Allspice
One berry that tastes like several spices at once — clove, cinnamon and nutmeg — which is where the name comes from. It is not a blend, despite what the name suggests to almost everyone who meets it.
- Sourcing
- Sold whole or ground in any supermarket spice aisle. Caribbean and Middle Eastern grocers sell it whole in bags for a fraction of the jar price.
- Varieties
- Whole berries, Ground
- Quality cues
- Whole berries should be uniformly dark brown and release a warm, clove-like smell when crushed. Ground allspice that smells faintly of nothing has been on the shelf too long.
- Substitutions
- Equal parts cinnamon, clove and nutmeg, Mixed spice, Pumpkin pie spice
- Storage
- Airtight, away from the hob. Whole berries keep their oils far longer than ground, so buy whole and grind as needed if you use it rarely.
- Shelf life
- Whole berries 3-4 years; ground about 1 year before it fades
Nutrition
Per 100 g
- Calories
- 23 kcal
- Protein
- 1.1 g
- Fat
- 0.3 g
- Carbs
- 5.1 g
- Fibre
- 1.9 g
- Sugars
- 2.7 g
- Sodium
- 14 mg
From USDA FoodData Central (#168559). Raw, edible portion.