ADELHAIDA:
GROUND ALLSPICE
Similar to whole berries, you can use ground allspice when you’re looking for a fragrant, somewhat peppery note for sweet and savory dishes. Ground spices are more intense than whole berries. We recommend using ground allspice for desserts, such as pumpkin cake or pie, spice cakes, and gingerbread for easier mixing.
We love ground allspice in molasses cookies, where it’s often mixed with cinnamon and nutmeg. It’s excellent in baked custard as well. We suggest dusting the jiggly surface of the custard with ground allspice as soon as you pull the dish from the oven. You’ll have a dish that looks, smells and tastes irresistible.
Its ability to balance fruit’s sweetness with zesty warmth makes ground allspice a perfect addition to fruit pies and homemade preserves. We love adding just a hint of it to homemade jam for the fragrance, as well as the taste.
Caribbean cuisine features allspice in many dishes, including meat and sweet potato stews. It’s also a must-have in Jamaican jerk seasoning, a zesty blend of allspice, cloves, cinnamon, nutmeg, thyme, garlic, brown sugar, ginger and salt.
Throughout the United Kingdom, allspice lends spicy fragrance to the holidays. English Christmas pudding, winter gingerbread and fruitcakes combine the peppery warmth of allspice with cinnamon, cloves and nutmeg. Allspice is also a popular spice in Greek cuisine as it is used with cloves, nutmeg, cinnamon and cumin to season tomato sauce and marinades.