Ground allspice is even more pungent than its whole counterpart. It is cocoa brown in color, and has the smell and taste of cinnamon, nutmeg, and clove combined. A hint of the camphor pungency of juniper berry and/or the bite of black pepper might also be detected. Equally at home in sweet or savory dishes, ground allspice can be found in both meat rubs and in sugary baked goods.
For most Americans pinching ground allspice will immediately transport them to autumn when there is an abundance of spiced pumpkin lattes, smoothies, cocktails, scones, and of course pies.
Elsewhere however, ground allspice is more popularly known as the key ingredient in the blend of spices that make Jamaican Jerk. Ground allspice is also found in Mexican dishes, particularly molés, as well as in a variety of other sauces, marinades, vinaigrettes, and spiced syrups. It is also an ideal supplement to chocolate foodstuffs, where it adds complexity and richness.
The dried berries from this plant are redolent of a mix of spices. Whole or ground they seem to hold all the scents of our holiday baking favorites: cloves, cinnamon, and nutmeg. Its flavor matches its aroma; and this 'evidence,' along with the suggestive name, have duped people to believing it's a blend of spices for ages.
Add allspice to your recipes at the beginning of cooking or baking, since allspice almost always benefits from being heated.
When discovered by western culture, attempts to propagate plants by seed initially failed. It was found that germination required the seed to pass through the digestive tract of berry-eating birds.
