Allspice selection and storage
Allspice is available in ground form as well as whole berries. When ground allspice is called for in a recipe, choose whole berries and grind them yourself in a peppermill, spice grinder, or mortar and pestle for the freshest and most intense flavor. Purchase ground allspice in small amounts from a reputable store with fast product turnover.Store allspice in an airtight container in a cool, dark place, and never near a hot stove or vent. As with most spices, ground allspice will begin to lose flavor after six months. The whole berries should be used within one year.
Allspice cooking tips and equivalents
- Allspice can be substituted for cloves in many recipes.
- For a flavorful peppercorn mixture for your peppermill, add whole allspice berries in equal proportions to green, black, and white peppercorns.
- To further intensify the flavor and aroma of whole allspice berries, place them on a cookie sheet and roast in a 350-degree F. oven until they begin to smell, about 10 minutes. Achieve the same effect by using a heavy dry frypan on the stovetop, shaking often over medium-high heat for about 5 minutes. Watch carefully so they do not burn and become bitter. Cool before using.
- When using allspice in yeast breads, limit the amount to 1/4 teaspoon per cup of flour. The allspice can inhibit the activity of the yeast in large amounts.
- 6 whole allspice berries = 1/4 to 1/2 tsp ground allspice
- 1 tsp ground allspice = 1/2 tsp ground cinnamon plus 1/8 tsp ground cloves
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