Pimento AllSpice Ground 50g

Recipes & Uses

Pimento AllSpice Ground Recipe

Jamaican Jerk Chicken

*(Serves 4-6)*

Ingredients:

For the Jerk Marinade:

• 2-3 Scotch bonnet peppers (habaneros work too)

• 6 green onions, chopped

• 4 garlic cloves

• 1 small onion, chopped

• 1 tbsp fresh thyme leaves (or 1 tsp dried)

• 2 tbsp ground allspice (pimento) or 1 tbsp whole allspice berries, toasted & ground

• 1 tbsp brown sugar

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp black pepper

• 1 tsp salt

• ½ cup soy sauce

• ¼ cup vinegar (white or apple cider)

• 2 tbsp olive oil

• Juice of 1 lime

For the Chicken:

• 3-4 lbs chicken (legs, thighs, or whole spatchcocked)

• Pimento wood (ideal for grilling) or charcoal + soaked allspice berries for smoke

Instructions:

1. Make the marinade:

   • Blend all marinade ingredients into a smooth paste (wear gloves for Scotch bonnets!).

   • Reserve ¼ cup for basting.

2. Marinate the chicken:

   • Coat chicken thoroughly with marinade. Refrigerate overnight (minimum 4 hours).

3. Grill or roast:

   • Grill method: Cook over medium-low heat on pimento wood or charcoal (add soaked allspice berries for smoke) for 45-60 mins, turning and basting often.

   • Oven method: Bake at 375°F (190°C) for 50-60 mins, then broil to char.

4. Serve with:

   • Jamaican rice and peas

   • Fried plantains

   • Mango salsa

Why Allspice (Pimento) is Key:

• Jerk seasoning’s soul: Allspice provides the warm, clove-like depth that defines jerk flavor.

• Native to Jamaica: Pimento trees grow wild on the island, making it central to traditional jerk.

Other Top Uses for Allspice:

1. Pimento Dram Liqueur (Jamaican spiced rum).

2. Middle Eastern stews (like kibbeh or lamb tagines).

3. Pickling spice blends (for corned beef or cucumbers).

Why Keep Ground Allspice in the Pantry?

One spice with remarkably complex flavour
You get cinnamon-like warmth, nutmeg-like depth and clove-like character from a single berry.

Ready to use
No grinding required.

Essential for Jamaican jerk seasoning
Allspice — or pimento — is one of the defining flavours of traditional jerk seasoning.

Excellent for baking
Use it in cakes, gingerbread, puddings and fruit desserts.

Works in savoury cooking too
Try it in stews, meatballs, braised meat and Middle Eastern-style spice blends.

What Does Allspice Taste Like?

Ground Allspice is:

Warm
Sweet
Peppery
Woody
Deeply aromatic

Its flavour is often described as resembling a combination of:

Cinnamon
Nutmeg
Cloves

which is how the spice got its English name.

But Allspice has its own flavour.

It's not simply those three spices blended together.

Allspice Is One Spice — Not Mixed Spice

This is an important distinction.

Allspice

Comes from one dried pimento berry.

Mixed Spice

Is an actual blend containing several separate spices.

They can appear in some of the same baking recipes, but they are not the same ingredient.

If a recipe calls specifically for Allspice, use Allspice rather than assuming Mixed Spice is an exact substitute.

How to Use Ground Allspice

Jamaican Jerk Seasoning

Allspice is one of the key flavours associated with Jamaican jerk cooking.

Combine it with ingredients such as:

Thyme
Chilli
Garlic
Spring onion
Black Pepper
Ginger

for chicken, pork or other meats.

Cakes & Baking

Add Ground Allspice to:

Fruit cake
Spice cake
Gingerbread
Biscuits
Pumpkin-style baking

Mix it thoroughly through the dry ingredients.

Fruit Desserts

Use with:

Apples
Pears
Plums

in pies, crumbles or poached fruit.

Stews

Add a small amount to beef or lamb stews for warm background complexity.

Meatballs

Ground Allspice appears in several European and Middle Eastern meat preparations where it gives minced meat a deep aromatic warmth.

Why Allspice Works in Sweet and Savoury Food

Some spices have very strong associations with dessert.

Allspice is more flexible.

Its cinnamon and clove-like notes work naturally with:

Sugar
Fruit
Baking

while its peppery, woody character also works with:

Meat
Onion
Garlic
Chilli

That's what allows the same spice to sit comfortably in both a fruit cake and a jerk marinade.

Ground vs Whole Allspice

Choose Ground Allspice when you want:

• Convenience
• Baking
• Jerk seasoning
• Spice blends
• Smooth sauces
• Easy measuring

Choose Whole Allspice Berries when you want:

• Maximum fresh aroma
• To grind the spice yourself
• Pickling and brining
• Mulled drinks
• Slow infusion
• Whole spices that can be removed later

Ground is the fast everyday option.

Whole gives you more control and fresher grinding.

Try It This Way

For a simple jerk-style dry seasoning, combine:

Ground Allspice
Dried Thyme
Black Pepper
Garlic Powder
Ground Ginger
Chilli
Salt

Rub onto chicken or pork with a little oil.

Allow the flavours to develop before grilling, roasting or barbecuing.

Allspice should be clearly present — it's what gives jerk seasoning much of its unmistakable warm character.

Use It with Apples

Allspice works beautifully with apple.

For a simple crumble filling, combine:

Sliced apples
Brown sugar
A small amount of Ground Allspice
Lemon juice

Add your crumble topping and bake.

The spice gives the apples a deeper warmth than using cinnamon alone.

Add It to Stews

A small amount can add surprising depth to slow-cooked meat.

Try it in:

Beef stew
Lamb stew
Braised meat dishes

alongside onion, garlic and other savoury ingredients.

The goal is usually subtle.

You want the stew to taste warmer and more complex rather than obviously sweet or heavily spiced.

Use It in Warm Drinks

Ground Allspice can also be added sparingly to:

Mulled wine
Spiced cider
Hot chocolate
Warm apple drinks

Because the spice is ground, you only need a small amount.

Whole Allspice is often easier when you want to infuse and strain a drink, but Ground Allspice is convenient when you don't mind the fine powder remaining in the mixture.

Allspice in Middle Eastern Cooking

Allspice also appears in Middle Eastern spice blends and meat dishes.

Its warm, peppery character works particularly well with:

Lamb
Beef
Rice
Tomato

and other warming spices.

It's one of the ingredients you may encounter in more complex blends such as Baharat.

Beyond Baking

Once you've opened the pack, try Ground Allspice in:

• Jamaican jerk chicken
• Jerk pork
• Fruit cake
• Gingerbread
• Spiced biscuits
• Apple pie
• Apple crumble
• Poached pears
• Beef stew
• Lamb dishes
• Meatballs
• Baharat-style blends
• Pumpkin dishes
• Mulled drinks
• Hot chocolate

Ground Allspice is worth discovering because one single spice gives you an unusually broad spectrum of warm flavours that works equally well with sugar, fruit, chilli and meat.

Start with Less

Allspice is aromatic and concentrated.

Start with a modest amount, especially in savoury dishes.

You can always increase it the next time.

Storage

Store Ground Allspice in an airtight container in a cool, dark and dry place to help preserve its powerful warm aroma.