Allspice: How to Use It In Middle Eastern Cuisine

Allspice is one of the most popular spices used in Middle Eastern cuisine. It is made from the dried berries of a plant called Pimenta Dioica. Contrary to common belief, it is not a blend of different spices, rather, it is only one spice. This little berry packs a punch and is the predominant flavour in many of Middle Eastern recipes, especially when paired with cinnamon. Keep reading to learn more about it and how to use it.

What is Allspice?

Allspice is a little berry that comes from a tropical evergreen tree from the Myrtle family known as the Pimenta Diocia. They are largely grown in tropical climates and native to the West Indies, Southern Mexico and Central America. It is also known as Jamaica Pepper, myrtle pepper, or pimento.

The little berries are picked from the plant when they are green, then laid out to dry until they turn the deep brown colour that we typically see at the grocery store. They look like large peppercorns and people often confuse the two.

How Did Allspice Get It’s Name?

Allspice got its name after being picked up around 1492 by Columbus when he stumbled upon Jamaica. Since it resembles black peppercorns, a crew member named it Pimenta, the Spanish word for pepper. You may notice that it is still referred to as Pimento in certain parts of the world like the West Indies and Jamaica.

The name allspice came a few hundred years later when European chefs noted its ability to combine all the tastes of cinnamon, nutmeg, and clove. Hence the use of the word ‘all’ in it’s name, an apt description for all the spices it tastes like! Some also say black pepper should be part of those spices but I don’t think so, since allspice itself is not spicy at all.

Origin: The berries are picked from the Pimenta Diocia tree grown in tropical climates. Flavour: Tastes like cinnamon, clove, and nutmeg all combined together. Uses: It can be used in savoury and sweet applications, but mostly in savoury dishes across Middle Eastern cuisine, especially when paired with cinnamon.

Whole vs. Ground Allspice

Allspice can be used either whole or ground. When used whole, the dry berries can be tossed into soups, broths, and rice pilafs to infuse a subtle flavour. When used in ground format, it can be used alongside other spices to season meat, fish, chicken, rice, and many other foods.

How Allspice is Used in Middle Eastern Cuisine

Whether it’s used in savoury or sweet recipes, allspice imparts a warm, fragrant flavour that is irresistible. It’s heavily featured in Caribbean, Latin American and Middle Eastern cuisine.

In Middle Eastern cuisine specifically, allspice is only used in savoury recipes, and often always paired with cinnamon for the most classic spice pairing. This classic pairing is always used in hashweh, which is an onion and ground beef mixture that is versatile and used as a stuffing, in rice (as in hashweh rice), and as a topping for dips like hummus, amongst many other uses.

Allspice in Arabic is referred to by different names depending on where you are in the region. It is known as “bhar helo” across the levant, which translates to “sweet spice”, since it is not spicy. In Iraq, we refer to it as “kababa”. This was extremely fascinating for me since I learned later in life that it is called “kababchini” in India.

Beyond the classic pairing with cinnamon to flavour savoury dishes, allspice is also used in more complex spice mixtures like baharat and the levantine “seven spice” mixture, as well as being one of the main spices in my delicious shawarma marinade.

Here are some great recipes that feature the flavour of allspice:

• It is one of the main spices in Chicken Shawrma and Beef Shawarma
• In ground beef recipes like hashweh rice, sambousak, and Egyptian goulash
• In pasta dishes like macarona bechamel
• Allspice is part of my family’s baharat mixture as used in this Iraqi Biryani recipe
• It’s also commonly used in kofta and in recipes that use kofta like arayes
• I also always add it whole to my broths and when I am boiling lamb for dishes like Iraqi quzi.

How to Make Ground Allspice

This magical spice can be ground at home so that it is ready to use in your favourite Middle Eastern recipe. It’s simple to do and ensures it has maximum flavour. Start by toasting whole allspice in a dry skillet over low heat. Keep stirring until it becomes fragrant, about 5 minutes, you do not want it to burn!

Transfer it to a clean spice grinder and grind until it becomes a fine powder.

Depending on how strong your grinder is, this may take a few minutes!

Store in an airtight jar and use within 6 months for peak freshness.

Allspice Substitutes

If you don’t have allspice but are called to use it in a recipe, here is a very close substitute. For every 1 teaspoon of allspice, substitute the following:

• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg

In most middle eastern recipes, you can also simply use a teaspoon of the seven spice mixture instead of allspice, or vice versa.

Recipes that use Allspice:

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