Allspice Cooking Tips and Substitutions
• 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 teaspoon ground allspice = 1/2 teaspoon ground cinnamon plus 1/8 teaspoon ground cloves.
More About Allspice
• What is allspice?• Allspice Selection and Storage
• Allspice Tips and Measures
• Allspice Recipes
Allspice Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Cookbooks
| • | The Spice and Herb Bible: A Cook's Guide |
| • | Cook's Encyclopedia of Spices |
| • | Herbs & Spices : The Cook's Reference |
| • | The Complete Spice Book |
| • | More Cookbooks |
