Warm and sweet flavor. It is used in stews and meats, barbecue sauces, even in cakes (mainly of English origin). The allspice, when ground, is extremely intense. Remember to add only a tiny amount of it when using it in any dish. Try sprinkling some on grilled vegetables (roots and bulbs) and zucchini or add half a teaspoon to chili next time you cook it. We also use it in desserts, when we want rather a spicy taste and not a sweet one, like gingerbread, carrot cake, and some dark chocolate sweets.

Allspice is the dried fruit of a tropical evergreen tree which is related to the myrtle and is very similar to pepper. It was named allspice because it combines flavors and aromas of many different spices, namely these of clove, nutmeg and cinnamon. In reality, allspice can substitute and be substituted with all these spices!

The allspice’s peppery aroma, which is similar to that of clove, makes us think of gingerbread, cookies and mulled wine, foods that we crave when the temperature begins to drop and we need something warm. But this fragrant spice has a place both in sweet and savory dishes, throughout the year.