6 Allspice Recipes From 4 Cuisines.

A single dried berry that tastes like cinnamon, clove and nutmeg together, which is where the name comes from. It is the backbone of Jamaican jerk, a required note in Levantine spiced meat and rice, and standard in Middle Eastern and Scandinavian pickling brines. Whole berries survive long braises and pickles; ground allspice suits rubs and baking. Jamaican pimento wood and leaves also smoke jerk meat, tying the spice to the dish twice over.

6 recipes on this route