Appears in
Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About
Allspice was originally named because its flavour was thought to be similar to the combination of several spices including cinnamon, cloves and nutmeg. Allspice is actually a small, dried, unripened fruit, native to central America, and looks a bit like a large, reddish-brown peppercorn. It has a fantastic, aromatic, mixed spice, flavour that is a key ingredient in Caribbean and Middle Eastern cooking. Readily available whole or ground, the whole spice will last about one year in a dry, airtight container, which is kept out of direct sunlight; the ground around six months.