Allspice leaves are famous for smoking meat. And, they also add flavor to Indian dishes like Biryani, replacing their typically used ingredient- bay leaves. It has become a fairly common ingredient in the last 10 years or so. As a result, here in the UK, you will find it in the spice aisles of most of our supermarkets, alongside the usual suspects. This wide flavor profile lends itself nicely to a variety of dishes that are sweet, savory, spicy, and occasionally sour. What is allspice used for? Here’s how to use it When added in such recipes, the cinnamon-y, nutmeg-y, and clove-y flavor of allspice berries get well-infused with the particular dish. If you can, we recommend tasting in between each addition of nutmeg. However, if you are baking something that cannot be tasted, always use the ratio 2:1, so as not to overpower your delicious bake.

Make your own spice rub mix to liven up any fish you plan to pan-fry. This fish seasoning mix is based on the classic Old Bay Seasoning mix that has been handed down many generations (via Recipe Tin Eats). Spicy recipes featuring allspice Californian allspice ( Calycanthus occidentalis), aka Western sweetshrub, found in south-western parts of North America.³ For example, if your recipe calls for two teaspoons of allspice powder, then you would only use one teaspoon of ground cloves.Allspice is the dried, unripe berries of Pimenta dioica, a plant that belongs to the Myrtaceae family ( 1, 2).

While on the other hand, whole allspice berries are best with slow-cooked dishes that take time for spice infusions. For example, when whole berries are added with soups, stews, or slow-cooking meat dishes, they will infuse with other spices and herbs to give a better taste to the entire meal. Dried whole allspice berries are widely available in the market. And they are best with dishes such as: Blood sugar management. The eugenol in allspice may protect pancreatic islets — the cells responsible for insulin production — and improve their function, thus helping manage blood sugar levels and early stages of type 2 diabetes ( 16, 17). Cloves have a much more bitter taste when they are used on their own, and so, if you are using them in a recipe in place of allspice, then you will need far less of them in comparison. The Myrtle family comprises many evergreen trees, of which the main variety is P. dioica, also known as true allspice . This tree grows natively in the West Indies and Central America.There you have it! Our ultimate guide to allspice substitutions. As you can see, there are a plethora of choices to suit all recipes. However, most of the research surrounding the beneficial effects of allspice and its plant compounds is based on animal and test-tube studies. All-purpose seasoning may not be a suitable substitute for allspice, as it typically contains a variety of herbs and spices that may not complement the flavors of your dish. Some all-purpose seasonings also include salt, which could affect the balance of your recipe. It is better to use a blend of cinnamon, nutmeg, and cloves, or another spice combination mentioned above to replicate the flavor of allspice. What is the same as allspice?

Since it’s a spice, it’s usually consumed in small amounts. However, allspice has also been used in folk medicine due to its potential health benefits ( 1).That said, the whole spice is very potent and aromatic when fresh. But the longer they sit, the less robust the flavor becomes. Whisk all three of these spices together. You can then decant this into a jar if you wish, ready for use when needed. We recommend that you use one teaspoon of this DIY mix for one teaspoon of allspice. As mentioned before, this spice is a must-have in many stews, spice mixes, and meat in the Caribbean and Middle Eastern cuisines. When blended with ground nutmeg, ground cinnamon, powdered cloves, and ginger powder, allspice becomes an excellent flavoring in many fruit cakes, winter puddings, Christmas puddings, and gingerbreads. And in Greek cuisine, ground allspice is integrated with a number of marinades and spice rubs and is involved in strengthening the flavor of the tomato sauce.

There isn’t really an exact substitute for allspice, whether that’s a single spice or a spice blend. What you could, do though, is use a combination of spices to mimic the warm, uplifting, sharp and sweet aroma and flavour of allspice. Allspice is used in many different recipes and is popular thanks to its sweet, warm, slightly earthy taste. Ericifolin. Ericifolin is a phenolic compound that may have antibacterial and cancer-fighting properties ( 7). Weight management. Research shows that allspice extract may activate Takeda G protein-coupled receptor 5, a protein responsible for the secretion of hunger-reducing hormones glucagon-like peptide 1 and peptide YY. These hormones help reduce your appetite by increasing feelings of fullness ( 3, 15).

This is because the whole berry has been ground, releasing the oils within, and blending into one, extra flavorful powder. You can also substitute whole berries for ground allspice and vice versa. In this case, 6 whole berries is equal to 1/4 – 1/2 teaspoon of ground allspice. You already know how ground allspice is made. And, it is, in fact, the pulverized form of the whole allspice berries. Therefore, if you read the sections we have individually discussed the usage of whole berries and the ground form, you might already have an idea what to use when, and where. While you may think that you could use mixed spice as a substitute for allspice, it is not the same. 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.