Just What Is...

Allspice? Allspice takes its name from it's aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. Allspice is the only spice that is grown exclusively in the Western Hemisphere. The evergreen tree that produces the allspice berries is indigenous to the rainforests of South and Central America where it grows wild.

Dried allspice berries resemble large brown peppercorns. Unripe berries are harvested and sun dried until the seeds in them rattle. Whole dried allspice will keep indefinitely when kept out of light and in air tight jars. You can grind it in a spice mill or an electric coffee grinder but know that ground spice loses flavor quickly so for full flavor try not to grind more than you will be using.

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.

When using allspice in yeast breads, limit the amount to 1/4 teaspoon per cup of flour as the allspice can inhibit the activity of the yeast in large amounts.

If you are grinding your own spice, 6 whole allspice berries = 1/4 to 1/2 tsp ground allspice.

If you find you're out of allspice no need to rush to the market, did you realize you can make a substitute? Just mix the ingredients below and store in an empty seasoning bottle.

2 part Cinnamon
1 part nutmeg
1 part cloves

Here is a wonderful end of summer cake recipe to use some of your allspice in.

This spice cake is made in a loaf pan but you can also bake this in an 8 or 9 inch square pan, or as muffins. Reduce the baking time accordingly.

Ingredients:
1 cup chopped fresh figs
1 cup raisins
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
Boiling water
1/2 cup solid shortening
1 cup brown sugar, packed
2 eggs, beaten

Preheat oven to 375 F. Grease a standard loaf pan.

Cover figs and raisins with boiling water and let sit to plump for 15 minutes. Drain thoroughly and pat dry with paper towels.

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.

In a large bowl, cream shortening and brown sugar together until fluffy. Beat in eggs.

Add flour mixture, half at a time, to the wet ingredients. Blend until smooth and combined. Fold in figs and raisins.

Pour into prepared pan and bake for 35 to 40 minutes. Let cool to room temperature before slicing to serve.

Yield: 6 to 8 servings