What is Allspice?

When I first saw this on the shelves at a local shop, I thought this was a mixture of a variety of spices. I mistakenly thought it had “all” the spices. A quick Google search proved me 100% wrong.

Allspice is a dried fruit from the plant Pimenta dioica. a tropical evergreen tree native to Central America and the Caribbean. The name "Allspice" comes from its flavour, not its contents. If you taste it, it should resemble a combination of spices like cinnamon, nutmeg, and cloves. It is used in both sweet and savoury dishes. This spice has travelled across the world as it’s an important ingredient in various global cuisines, including Caribbean, Middle Eastern, and North American cooking.

You can use it as whole dried berries. Or you can buy ground powder from Bakkali to use in spice mixes, marinades, baked goods, pickling, and sausages. It's especially popular in Middle Eastern dishes like Kibbeh and Koftas. When I cook at home, I love adding a generous helping of Allspice to my homemade Kibbeh.

Despite what the name says, Allspice is not a blend of multiple spices. It is a single spice made from the dried, unripe berries of the Pimenta dioica tree. 

So, Allspice contains only one ingredient: ground or whole berries of the Allspice tree. The complex flavour makes it seem like a combination of different spices, but it is a single, distinct spice.

How did it get its name?

Allspice got its name from its unique flavour, which resembles a combination of several different spices. Early European explorers, particularly the English in the 17th century, noticed that the dried berries of the Pimenta dioica plant had a taste reminiscent of cinnamon, nutmeg, cloves and sometimes pepper. Because of this complex, multi-spice flavour, they coined the name "Allspice," reflecting its ability to mimic multiple spices in one. Forget about buying multiple spices, just order Allspice. 

The name emphasises the versatility of Allspice in cooking, where it can be used to add a warm, aromatic spice blend without needing a mixture of different spices.

What is pimenta dioica?

Pimenta dioica is the fancy botanical name for the tree that produces Allspice. It is a tropical evergreen tree native to the Caribbean, Central America and parts of Mexico. The tree belongs to the Myrtaceae family, which includes other aromatic plants like clove and eucalyptus. It’s a beautiful tree that provides us with a delicious spice.

Key characteristics of Pimenta dioica:

• Size: The tree can grow up to 10–20 metres (33–66 feet) tall.
• Leaves: The leaves are aromatic and glossy, releasing a clove-like scent when crushed.
• Flowers: It produces small white flowers in clusters.
• Fruit (Allspice berries): The fruit is a small, green, unripe berry that turns purple when mature. These berries are harvested before ripening and dried to create the spice known as Allspice.

The tree thrives in tropical climates and is commercially cultivated for the production of Allspice, which is used in various cuisines and even in medicinal and cosmetic products.

Should I buy Whole Allspice or Ground Allspice?

Whether to buy whole or ground Allspice depends on how you plan to use it and your cooking preferences. Here's a comparison to help you decide:

Whole Allspice

Pros	Cons
Longer Shelf Life: Whole Allspice berries retain their flavour for much longer, often for years, as the essential oils are preserved in the whole berries.	Inconvenience: You need a spice grinder or mortar and pestle to grind the berries, which adds an extra step in your cooking process.
Versatile Usage: Grind whole Allspice berries for a more potent flavour. Or use them whole in soups and pickles, where they are often removed before serving.	Limited use in some recipes: Whole berries can't be used in recipes that call for immediate incorporation of powdered spices, like in baking.
Freshness: Grinding whole Allspice just before use gives you a stronger, fresher flavour.

Ground Allspice:

Pros	Cons
Convenience: Ground Allspice is ready to use, making it more convenient for quick recipes, especially in baking, marinades, and spice blends.	Shorter Shelf Life: Once ground, the spice starts to lose its potency after about 6–12 months as the essential oils dissipate.
Even Distribution: Ground Allspice is ideal for recipes where you need to blend the spice smoothly, like in cakes, sauces, or seasoning mixes.	Less Flavorful: Pre-ground Allspice can be less intense than freshly ground berries, especially if it's been on the shelf for a while.

What should you buy?

Buy whole Allspice if you use the spice occasionally and want it to last longer or if you prefer grinding it fresh for a stronger flavour.

Buy ground Allspice if you prioritise convenience and use it frequently in recipes like baked goods or sauces, where quick incorporation is needed. I prefer to buy it on the ground. Who has the time to grind it every time I want to fry some Kibbeh?

How to maximise the flavour from Allspice for Middle Eastern food?

1. Toast Before Use: Lightly toasting allspice berries in a dry skillet over medium heat for a few minutes can enhance their flavour. Be careful not to burn them.
2. Add Early in Cooking: Add allspice early in the cooking process to allow its flavours to meld with the other ingredients, especially in slow-cooked dishes like stews or braises.
3. Store Properly: Keep allspice in an airtight container away from light and heat to preserve its flavour for as long as possible.

Kibbeh recipe

Of course, an article about Allspice can not be written without including one of my favourite recipes. If you have read this far, you can venture a good guess.

Yes, you are right! I am going to tell you how to use Allspice to make Kibbeh.

Here’s a traditional recipe for Kibbeh (كبة), a delicious Middle Eastern dish made from bulgur wheat, ground meat, and spices. This recipe outlines how to make Kibbeh balls, which can be served raw or cooked.

Ingredients

For the Kibbeh Shell:

• 1 cup fine bulgur
• 500g halal minced beef or lamb
• 1 medium onion, finely chopped
• 1 teaspoon ground Allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup pine nuts (optional, toasted)
• 2 tablespoons fresh parsley, finely chopped (optional)

For the Filling:

• 500g halal minced beef or lamb
• 1 medium onion, finely chopped
• 1/4 cup pine nuts, toasted
• 1 teaspoon ground Allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, finely chopped (optional)

Instructions

Preparing the Kibbeh Shell:

1. Soak the Bulgur: Place the bulgur wheat in a bowl and cover it with cold water. Let it soak for about 30 minutes, or until it softens. Drain well and squeeze out any excess water.
2. Mix the Ingredients: In a large bowl, combine the soaked bulgur, ground meat, chopped onion, Allspice, cinnamon, salt, black pepper, and cayenne (if using). Mix well until all ingredients are thoroughly combined. You can use your hands for better mixing.
3. Blend: For a smoother texture, you can process the mixture in a food processor until it forms a dough-like consistency.

Preparing the Filling:

1. Cook the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the ground meat, Allspice, cinnamon, salt, and pepper. Cook until the meat is browned and cooked through, about 5–7 minutes. Stir in the toasted pine nuts and parsley (if using). Remove from heat and let cool.

Assembling the Kibbeh:

1. Form the Shells: Take a handful of the kibbeh mixture and shape it into a ball (about the size of a golf ball). Press your thumb into the centre to create a hollow shape, then gently stretch the sides to form a cup.
2. Fill: Fill the hollow with a tablespoon of the meat filling, then carefully pinch the top closed, sealing it. Shape it into an oval or torpedo shape. Repeat with the remaining mixture.

Cooking:

1. Frying: Heat oil in a deep pan and fry the kibbeh until golden brown on all sides. Remove and drain on paper towels.
2. Baking: Preheat your oven to 375°F (190°C). Place the kibbeh on a baking sheet and brush with olive oil. Bake for about 20–25 minutes, or until golden.

Frying is the tastier option. Baking is the healthier option!

Serving:

• Kibbeh can be served hot or cold, typically accompanied by yoghourt sauce or a side salad. 

Personally, I prefer it hot with a side of Tabbouleh and Ayran.

Enjoy your homemade Kibbeh! It’s a flavorful Middle Eastern dish that’s perfect for a special family meal.

Allspice substitutes 

I understand Allspice may not be available to you. Before I started Bakkali, I ran out of it. And the nearest shop that sells Allspice was 28 minutes away. With a hungry family to feed, I had to quickly make a substitute at home.

I find the following blend makes a good Allspice substitute. 

Allspice Substitute (makes 4 teaspoons): 

• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground nutmeg

This is just my favourite Allspice alternative. Below is a list of five more alternatives. 

1. Cardamom: While more floral and aromatic, cardamom can work well in both sweet and savoury recipes as a substitute.
2. Garlic and Onion Powder: In savoury dishes, using garlic and onion powder can help achieve some of the depth of flavour that Allspice adds.
3. Five-Spice Powder: This Chinese spice blend has a unique flavour profile that can substitute for Allspice in certain dishes, especially in Asian-inspired recipes.
4. Garam Masala: This Indian spice blend contains various spices, including cinnamon and cloves, making it a good alternative in meat dishes.

Common recipes for Allspice

Not a fan of Kibbeh? Below is a list of Middle Eastern dishes that use Allspice

1. Kofta: Grilled or pan-fried meatballs made from ground beef or lamb, seasoned with spices like Allspice, cinnamon, and cumin.
2. Maqluba: A layered rice dish with vegetables (like eggplant or cauliflower) and meat, seasoned with Allspice and other spices. Allspice helps give the meat a fragrant flavour.
3. Mujadara: A lentil and rice dish, flavoured with caramelised onions and a mixture of spices, including Allspice.
4. Stuffed Grape Leaves (Dolma): Grape leaves stuffed with a mixture of rice, ground meat, and spices like Allspice, giving the filling a warm, aromatic flavour.
5. Musakhan: A Palestinian chicken dish with sumac, onions, and Allspice, served on flatbread. Allspice adds depth to the earthy flavours.
6. Shawarma: Although shawarma seasoning can vary, it often includes Allspice, along with other spices like cumin, cinnamon, and coriander.
7. Fatayer (Savory Pies): Meat-filled pastries where the ground meat is typically flavoured with Allspice and other spices like pine nuts, cinnamon, and sumac.
8. Lahmacun: A Turkish-style flatbread topped with spiced minced meat, usually including Allspice, which gives it a savoury and slightly sweet flavour.
9. Sfeeha (Lebanese Meat Pies): These open-faced pies are filled with a spiced ground meat mixture, where Allspice plays a central role in seasoning.

If you have read this far, I hope I have convinced you about the wonders of Allspice. At Bakkali, we sell ground Allspice. It is from Abido, a Lebanese spice manufacturer. We sell Abido’s entire spice range of nearly 100 spices. You don’t need to leave the comfort of your home for aromatic spices.

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