New recipes

Best Allspice Recipes

Best Allspice Recipes


Top Rated Allspice Recipes

Spiked or virgin, this fall drink will warm your spirits.

This delicious fall drink owes its rich taste to brown sugar.This recipe is courtesy of simplyrecipes.

Ginger, cinnamon, and orange slices come together to make a tangy version of mulled cider in this recipe. Be sure to have a cheesecloth for the cinnamon sticks, cloves, and allspice before you prepare this drink.This recipe is courtesy of foodnetwork.co.uk.

Brian Felley at San Francisco's BIG takes fresh ginger, bourbon, and winter spices for a cold-weather take on the whiskey ginger.

This apple pie recipe uses fresh apples and is topped with a crumble topping for a perfect slice. For best results, choose apples that are good for baking, meaning that they are firm and will hold their shape while being baked and not turn mushy or mealy.Try mixing Granny Smith with Honeycrisp apples. For this recipe, we used a mixture of ground cinnamon, allspice, vanilla extract, and don’t forget a pinch of salt to bring out all the flavors. We added a streusel topping for an easy preparation and delicious crumbly texture.

This cookie recipe is a healthier alternative to others because of the added Greek yogurt, whole wheat pastry flour, rolled oats, walnuts, and dark chocolate. Greek yogurt adds extra protein, and is a substitute for a ½ cup of butter. The whole wheat flour, rolled oats, and walnuts bring in additional protein and fiber. The molasses contributes not only great flavor, but a good amount of potassium. Last, but not least, the dark chocolate is a great addition of iron, and more potassium and fiber. Just because it’s the holidays it doesn’t mean that you have to sacrifice your health — have a treat that’s both healthy and sweet. This recipe is courtesy of Alisha Falkenstein

These little, juicy meatballs make awesome bite-sized appetizers for any party.This recipe is courtesy of Crock Pot Dump Meals.

Aromas of cinnamon, allspice, and nutmeg set the tone for a festive holiday atmosphere. No holiday meal is complete without a little cranberry salsa on the side.Click here to see A Mexican-Inspired Holiday Dinner.

When fall rolls around, everyone reaches for pumpkin spiced coffee drinks, which can seriously exacerbate heartburn. But pumpkin is high in fiber and great for digestive health, so cut out the coffee and drink up!

This recipe combines different flavors to give these little sausages an excellent savory bite. In three hours, you’ll have a great appetizer to bring to any tailgate. This recipe is courtesy of Crock-Pot Dump Meals.

Picture this: you’re outside for a better part of the morning, raking leaves in the brisk fall air and you’re finally on your last pile. You walk back into the house and it hits you: the crisp smell of apples, the homey aroma of cinnamon, and the tantalizing scent of allspice. This fantasy can become a reality if you make this slow cooker drink recipe before you head out.


7 Best Allspice Substitutes for Sweet and Savory Recipes

Allspice is one of those spices that can be hard to pinpoint. It adds flavor to savory dishes like Caribbean jerk chicken and Middle Eastern curries, and it's also used in desserts like gingerbread. But because it&rsquos not a spice that you reach for often, it&rsquos easy to run out of allspice and forget to replace it. Never fear: Allspice is similar to other warming spices, so it&rsquos an easy spice to replace&mdashand chances are, you probably have a few easy allspice substitutes on hand in your spice cabinet already.

But first, what exactly is allspice? The name is somewhat misleading: Many people think it&rsquos a blend of a few different spices due to the word &ldquoall&rdquo in its name, but allspice is actually its own distinct spice. It grows as a berry, which is then dried and sold both whole and ground. Cooks use it to enhance the flavor of meat, fish, and poultry, like Ree Drummond&rsquos jerk chicken. It&rsquos also commonly used in baked goods like gingerbread cookies. You&rsquoll also see it used in drinks, like chai (these chai lattes are a favorite of Ree&rsquos!) and mulled cider. Ree even uses a pinch of allspice to give the glaze on her famous hot cross buns a little extra something. If you're making one of these recipes and realize you don't have any allspice, all is not lost! Read on to find the best allspice substitute that'll work for you.


Allspice

Allspice is the dried, unripe berry of an evergreen tree that grows in tropical climates, like Jamaica and southern Mexico.

The berries are typically dried in the sun until they turn dark brown. Allspice berries bear a strong resemblance to dried peppercorns. In fact, Christopher Columbus actually mistook them for peppercorns when he first encountered them during his travels.

One important thing to note when using allspice: it loses its flavor and fragrance quickly, so it's best to store allspice in its whole form until you're ready to use it whenever possible. You can refrigerate it to preserve the flavor a bit longer, but it's best to use it as soon as possible after purchasing it.

Allspice berries are easy to grind with a pepper grinder or a coffee/spice grinder. Just give them a few whirls, and they're ready to use.


Ingredients

Step 1

Place bulgur in a small bowl and cover with boiling water by 1". Let sit until bulgur is soft and tender, 20–30 minutes.

Step 2

Finely chop tomatoes and transfer to a large bowl (juices and all). Add lemon juice and bulgur to bowl season with salt, then toss to combine.

Step 3

Rinse parsley under cold water and shake to get rid of excess water. Working in batches and starting at stem end, finely slice stems and leaves with your sharpest knife, making one even pass. This is so the parsley doesn’t get bruised or wilt and stays light in the salad (you should have about 4 cups).

Step 4

Gather mint leaves in a tight bunch and repeat same slicing motion as you did with the parsley.

Step 5

Add parsley, mint, scallions, and allspice to bowl with bulgur mixture toss to coat in lemon juice. Drizzle with oil season with salt and pepper. Toss once more and serve immediately.

How would you rate BA's Best Tabbouleh ?

Excellent recipe, but I prefer it with much more bulgur than called for (I used 3/4 of a cup) and substituted grape tomatoes sliced in half for a more colorful presentation.

This is my favorite salad that I have always wanted to learn how to make. Thank you it was perfect!

As a Lebanese person, I can verify that this recipe is the real deal. A simple adjustment for those who can't eat gluten or find that bulgar ultimately makes leftover tabbouleh soggy is to instead use quinoa.

I loved this recipe. My bulgur didn’t cook as much as it should, and it was still delicious. The techniques suggested in the recipe are spot on and really make a difference.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Rating

  • Pork Loin with Mushroom Sauce
  • Shank with Potatoes and Mushrooms in the Oven
  • Rhodopean Sauerkraut 2
  • Pork Schnitzels with Sauce
  • Steaks in the Oven with Processed Cheese and Mushrooms 8
  • Radomir Korma
  • Shaken Spicy Samokov Kebab 2
  • Clay Pot with Gusto
  • Pork with Cream in a Glass Cook Pot

Reviews

I researched and made this recipe as a base for an Algerian Kefta (meatball) recipe that I wanted to try. Since no ras-el-hanout recipe is supposedly the same, and per the recommendations of users on a few other sites, I saw no harm in omitting the salt and adding a few more ground spices that I had on hand: anise, cardamon, nutmeg, turmeric and paprika. Can’t tell you if this was authentically Moroccan, but the spice blend is unbelievable! I definitely plan on experimenting with it in my stews and roasted meats.

Applied to cous cous with raisins as a salad mix. Thank you for sharing.

I made up this blend with the suggestion to add tumeric, garlic powder and paprika. I had some garlic oil and blended this mixture into a whole chicken. It was delicious! I am going to try it over roasted potatoes next time. This will remain a staple in my cupboard!

Terrific! BTW it goes GREAT on blended butternut squash. I steam the squash in a pressure cooker, blend it, and add this Moroccan Spice. No need to add anything else. It is AWESOME for inflammation, and so low in calories. Seriously EASY!

Delish!! Mix 1 c plain yogurt, small bits of red onion left over from shish kabobs, 6 garlic cloves, all the Moroccan Spice. Cube 2 chicken breast & marinate 30 minutes, then skewer, alternating with 1 large red bell pepper, cubed and 1/2 red onion cubed, reserving small pieces for marinate. Serve with a spinach orzo salad.

I bought a Moroccan spice blend while abroad that I've wanted to replicate ever since I ran out, and this version comes very close. It's great on fish, chicken, anything.

I use this with olive oil on small roasted potatoes accompanied with a yogurt, cucumber, mint sauce to dip. The yogurt cuts the spice. Gets rave reviews. Also a great marinade for grilled vegetables. I love it! I make a large batch and keep it on hand for lots of things.

One of the best versions of this classic blend that I've found. Yes, it works for rice, but is best as a rub or for a couscous. Will definitely use it often. Yes, I also would add some turmeric.

1 tsp cardamon, 1/2 tsp turmeric and a good dose of paprika are good additions to the mix. Garlic powder is also a good addition.

I reviewed this in May of 2007, and it's still a big fave. It has evolved over time, the spices change ratios and others work their way in, but the one constant is that I now make it without salt. Makes an incredible salt free seasoning for EVERYTHING!

I make large amounts of this blend, because it's one of my favourites. I use it on lamb steaks, in a mix of lamb, eggplant, mushrooms, and tomatoes over rice, etc. Delicious and versatile.

I love this blend and I make it in larger batches to save time - I use it at least twice a month. Great on the grill or in a skillet.

Does anyone have any advice about how to use this spice mix with rice? Would you recommend mixing it with yogurt and then blending with cooked rice or adding the spice mix to uncooked rice?

I think this blend is outstanding. I use it for a vegetarian stew with chickpeas and prunes that people go nuts over. Tip - When cooking with it, add it to whatever is being sauteed or cooked in even the smallest amount of oil - it allows the spices to bloom and you get the most depth of flavor out of them. I now make it in big batches, sometimes without cayenne, and use it in everything.

I made this recipe as instructed with the exception of cayenne pepper which I omitted. It was very good and mild. I tried it for the first time on my scrambled eggs in the morning. Very yummy. I will probably try it on fish and tofu soon.

I dip salmon fillets into this dry rub then sear the spiced side in clarfied butter or olive oil before flipping the fish and finishing in a hot oven. Serve simply or in a puddle of saffron cream sauce for an incomparable dinner.

Combined this with yogurt and marinated boneless skinless chicken filets in it then baked them (with plenty of the marinade) in foil packets for about 25 mins at 450. Came out super juicy and flavorful. Great spice blend!

I used this spice blend to make lentils with lamb and sausage. I used a double batch of the spice and probably should have used a single. It was absolutely delicious as it was, but could have been a little less hot and aromatic. I served it inside of acorn squash and my husband who was skeptical when he first smelled it litkd it a lot. It was definitely spicy but I think cutting back to a single batch would cut the heat sufficiently and I wouldn't adjust the pepper blend.

Great on its own, or mix with yogurt and marinade chicken in it . delicious.

This was delicious on sirloin steaks. Definitely spicy, but not overwhelming.

Best darn passover dish I've ever tasted, and I don't even like lamb. My husband loved it last Passover, and has been asking me to make it ever since. It will be a Passover tradition in our house (for second night supper) from now on! I'm a food columnist for our newspaper, and I've never cooked a recipe I didn't fiddle with or adjust, until this one. It was perfect as is.

this was great. we rubbed it on hangar steak today (i'm a culinary school student) and grilled it. DELICIOUS!

I do a lot of Moroccan cooking using this palette of spices, and thought this would be a good mixture to prepare in larger quantity and keep on hand. However, after making a double batch just now, and scaling back on both the black pepper and the cayenne, I think it would be prohibitively hot with the proportion of pepper as written.


Caramel Glaze

  • 1/4 cup firmly packed light brown sugar
  • 1/3 cup butter
  • 4 to 5 teaspoons heavy cream Substitutions available

Key Products


Gallery

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • ¾ cup vegetable oil
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 (3 1/2-ounce) can flaked coconut
  • 1 cup chopped pecans or walnuts
  • Buttermilk Glaze
  • Cream Cheese Frosting

Line 3 (9-inch) round cakepans with wax paper lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.


Easy Caribbean recipes

Ingredients

Jamaican rum punch

Original Flava's rum punch is packed with the tropical flavours of coconut, pineapple and lime. It's simple to make and can serve a crowd, meaning it's ideal for summer get-togethers.

Caribbean chicken stew

This Caribbean chicken stew recipe comes from Trinidadian recipe writer, Shivi Ramoutar. It's flavoured with thyme, ginger, lime, Angoustura bitters and scotch bonnet sauce. Serve with coconut rice and peas. Shivi says: “Ma’s stew chicken with rice and peas, and macaroni pie, was our family’s steadfast Sunday comfort lunch from our childhood in Trinidad to now, and it always takes me back to a happy place."

Bajan chicken

A classic dish from Barbados, this Bajan chicken recipe from David Carter, chef and founder of Smokestak in London, sees chicken legs marinated in a scotch bonnet, marjoram and lime seasoning and barbecued until brown and fragrant.

Banana and rum fritters (beignets bananes)

These delicious banana and rum fritters are traditional in the French Caribbean where they're served every Sunday throughout January until Ash Wednesday. We think they're delicious any time of year.

Antiguan ducana

Evolving from Ghanaian ‘dokono’, this celebratory Caribbean dish calls for cornmeal, pumpkin or sweet potato, raisins and fresh spices, sweetened with sugar and coconut, then wrapped and steamed inside banana leaves.

Jerk seasoning mix

Make your own Caribbean spice blend to liven up chicken and pork dishes.

Dressed crab (Crabe farci)

This is an essential element in any assiette Creole (Creole platter). Blue land crab is now a protected species in the French Caribbean and it is only eaten at specific times of the year, but when the hunting season is open there are countless ways of cooking it. Here's one to try. This recipe comes from Creole Kitchen by Vanessa Bolosier (Pavilion, £25).

Jamaican-inspired curry pork

A spin on the classic curry goat, this spiced pork curry is melt-in-the-mouth tender and full of Caribbean spices (allspice berries, scotch bonnet chillies, curry powder and more). We have more great curry recipes here.

Papacoco (bavaroise à la papaye)

In the Caribbean, a bavaroise has come to mean a milky (and often alcoholic) fruit drink – quite different from the creamy, fruity French dessert bavarois that is set with gelatine. The most popular flavours are soursop, papaya and guava.

Caribbean-inspired fish curry

Check out our vibrant fish curry recipe made with Caribbean curry powder, punchy scotch bonnet chillies and creamy coconut milk.

Goat curry

This Jamaican-style goat curry recipe is a great introduction to eating goat. If you can't get Jamaican curry powder use a mild Madras powder and add a pinch of ground allspice.

Jerk chicken skewers with mango salad

Coat chicken pieces with jerk seasoning and cook over a hot griddle pan for some midweek heat ready in 20 minutes.

Classic mojito

A deliciously refreshing blend of rum, mint, soda water, sugar and lime juice, the origins of this classic Cuban cocktail stretch back to the 1500s but it exploded in popularity in the 19th century with the birth of the Bacardí rum brand. Very refreshing and sure to whisk you away to the Caribbean!

Jamaican pepperpot stew

This Jamaican pepperpot stew recipe is an easy one-pot to feed the family. Ginger, chilli and allspice spice up the tender beef and sweet potato for a warming dish.

Jamaican-inspired prawn, pepper and coconut stew

This vibrant stew is easy to make and ready in just 30 minutes, perfect for a nutritious midweek meal.

Jamaican ginger and caramel cake

Caramac drizzle creates a stunning drip finish to this impressive layer cake, perfect for a grown-up celebration.

Piña colada

Best drunk on holiday, next to the pool, ideally from a pineapple. Piña coladas really are the bee's knees – transport yourself to the tropics with our perfect recipe.

Rum and raisin bundt

Rum and raisin is a real crowd-pleasing flavour combo. Try this rum and raisin bundt cake warm, for pudding, dolloped with sweetened whipped cream.

Caribbean-style lamb curry

Don’t be put off by the time this curry takes to make – most of it is spent simply letting this low-calorie, flavour-packed dish bubble away on its own.

Mojito cake

Soak light and airy sponges in a mojito-infused sugar syrup, then cover with a zingy lime buttercream. Our mojito cake is an absolute stunner!

Mojito grilled chicken

We've given grilled chicken a mojito twist in this summery BBQ recipe. Rum and sugar caramelise well when cooked together in a marinade – keep an eye on this as it cooks and adjust the grill to get a nicely browned skin without too much blackening.

Creole pork ragoût (Ragout de cochon)

This is the cornerstone of the creole Christmas dinner. Pigs are fed every day on breadfruit, bananas and guavas, so their meat is juicy and packed with flavour. This recipe comes from Creole Kitchen by Vanessa Bolosier (Pavilion, £25).

Piña colada tarts

Add a Caribbean twist to your baking with pineapple, coconut and rum – the flavours of piña colada. Use readymade pastry to make this dessert super easy.

Jamaican-style prawn and sweet potato curry

This prawn and sweet potato curry is easy, ready in under an hour and under 500 calories.


Six Of Our Best Sous Vide Recipes

French for “under vacuum,” sous vide is an easy but technology-friendly process. And though it might sound fancy, home cooks who love the technique swear by its ability to perfectly and evenly cook steaks, chops, shanks and more. Sous vide cooking involves three easy steps: (1) taking your favorite protein be it salmon, steak, or chicken, (2) sealing it in a bag, and (3) cooking it in a temperature-controlled water bath et voila, perfectly tender protein! We love it because not only every part of your protein winds up hotspot-free—each bite cooked identically and perfectly—but its more juicy too.

Want to give it a try for yourself? Scroll down for a few of our favorite sous vide recipes and then head here to find all the sous vide equipment you might need.

1. Chai-Spiced Apple Pie

Sous vide pie? Believe it. An immersion circulator is key to making the apples in this chai-spiced apple pie precisely the right texture. A smart combination of classic baking spices (cinnamon, cloves and nutmeg) and unexpected ones (cardamom and ginger) get you the rest of the way to one of the most knockout apple pies ever.

2. Sous Vide Salmon with Fennel and Green Olives

We’ve all been there: You plunk down a ton of money for a good piece of fish, only to realize after searing and baking it that you’ve overcooked it. Sous vide can be the key to getting succulent, tasty, moist fillets every single time. Salmon with fennel, favas and green olives is a Mediterranean flavor combination that works wonderfully. Our favorite part of this recipe? Leave the oven off — you only need two minutes of searing time on the stovetop once the water bath has done its thing.

3. Crispy Chicken Thighs

We have superstar chef Michael Voltaggio to thank for this gorgeous chicken thigh recipe . Though it looks like fried chicken, these are actually thighs marinated in thyme, butter and garlic before getting a quick pan-fry in a tiny bit of oil. The hands-on time is minimal, they’re more healthful than they look, and the flavor combination is killer.

4. Brisket with Honey and Spices

Done right, sous vide is a smart way to break down less-expensive cuts of meat as well as those resistant to becoming meltingly tender. This excellent brisket recipe delivers all the warming winter flavors (garlic, paprika, thyme, red wine) you want in a dish like this one, and it’s a snap to execute. Don’t skip the step of searing the meat after you cook it in its water bath you’ll love the variety of texture it achieves in the finished product.

5. Sous Vide Rib Eye with Rosemary-Garlic Butter

Michelin-starred chefs worldwide employ sous vide technique to get their fancy cuts of meat just so. There’s no reason why the home cook can’t borrow a page from their book. Rib eye steaks cooked in a water bath before getting a beautiful crust on the grill are going to be some of the best you’ve tasted. We’re particularly fond of this recipe , which employs boneless steaks and a rosemary-garlic butter you’ll find yourself dreaming of long after the meal is done.

6. Turkey

Believe it or not, a water bath can be the key to better turkey, too. Chef Voltaggio’s recipe is absolutely beloved in-house, as it dramatically reduces the probability that you’ll end up with dry turkey pieces in your finished meal. This bird benefits, too, from a bevy of winter citrus, tucked right into the brine. Bright flavors like grapefruit, oranges, lemons and limes leaven denser spices such as cloves, coriander, allspice and mustard seeds. The result is a flavor-saturated bird that just couldn’t be tastier.