Real Ground Allspice Recipe (Homemade Allspice from Whole Berries)
Real Ground Allspice isn’t usually what you’re grabbing off the shelf at the grocery store. Most of those little jars are actually a blend of spices… a mix of cinnamon, nutmeg, and cloves that mimics true allspice pretty well. But real allspice, made from whole allspice berries, has a much more intense flavor and a bolder scent than anything you’ll find in the spice aisle. And here’s the best part… It’s a quick, easy recipe that doesn’t require a big price tag or a bunch of fuss.
Real Ground Allspice
I’m a huge believer in taking shortcuts in the kitchen wherever you can, but every once in a while a little extra step is worth it, and this is one of those times.
A while back, I shared a recipe for an allspice substitute. That recipe absolutely comes in handy if you need allspice for cider or gingerbread. But if you can use real allspice and grind it yourself, it’s SO worth it!
Grinding your own allspice from whole berries takes about two minutes, start to finish, and the difference in flavor is really noticeable. Once you taste homemade allspice next to the pre-ground stuff, you’ll wonder why you didn’t try this sooner.
Why You’ll Love This Homemade Allspice
Big, bold flavor. Real allspice berries have such an intense flavor and earthy, warm spices flavor that pre-ground jars just can’t match. A little goes a long way.
Ready in minutes. This isn’t a complicated process at all… toss the berries in a spice grinder, grind, and you’re done. It’s about as easy a recipe as you’ll ever make.
Budget-friendly and simple. Whole allspice berries aren’t expensive, and one bag makes a good bit of ground spice. It’s a small investment that makes a big difference in your cooking and baking.
Ingredients
Just one thing…
Tools Needed
Find the full recipe with ingredient measurements in the recipe card below.
How to Make Homemade Ground Allspice
- Add the allspice berries to your spice grinder and cover with the lid.
- Grind for at least 20 seconds, or until the grinder stops making crackling noises.
- Store in a spice jar with a lid, in a cool, dry pantry, for up to 2 months.
Pro Tips
- Add a moisture absorbing packet. Tossing a moisture absorbing packet into your spice jar helps it stay fresh and potent for even longer.
- Buy quality whole berries. Good whole allspice berries aren’t expensive, and they make a real difference in the flavor and potency of your finished spice.
- Store away from heat. Keep your jar in a cool, dry spot rather than right next to the stove. Heat fades that intense flavor faster than you’d think.
Ways to Use Homemade Allspice
Allspice is one of the most versatile spices in the pantry, and it works just as well in savory dishes as it does in sweet ones. A little teaspoon of allspice can completely transform a recipe.
For sweet dishes, stir it into spice cakes, molasses cookies, apple cider, or homemade pumpkin pie spice and apple pie spice blends alongside your cinnamon sticks and ground nutmeg. It’s a great addition to holiday season and fall season baking, especially.
For savory dishes, allspice is the secret ingredient in Jamaican jerk seasoning and Jamaican jerk chicken, and it adds wonderful depth to curry powder, spice rubs, and even homemade Italian seasoning. It’s also delicious rubbed onto pork chops or stirred into roasted sweet potatoes with a little olive oil and brown sugar.
Once you start reaching for it, you’ll find new recipes to add it to all the time.
Storage Instructions
Store your homemade ground allspice in an airtight container or airtight jar in a cool, dry pantry, away from heat and direct sunlight. Kept at room temperature this way, it will stay fresh for up to 2 months. Adding a moisture-absorbing packet to the jar can help it last even longer.
Frequently Asked Questions
What exactly is allspice?
Allspice comes from the dried berries of the pimenta dioica tree, a member of the myrtle family native to Jamaica, the West Indies, Central America, and Southern Mexico. It’s sometimes called Jamaica pepper or Jamaican allspice, and despite the name, it’s a single spice, not a blend.
Is allspice really a blend of cinnamon, nutmeg, and cloves?
Not the real thing. True allspice is a single spice made from one little berry, but its complex flavor tastes so much like a combination of cloves, cinnamon, and nutmeg that it earned the name “allspice.” Most of what’s sold in stores, though, is actually a pre-made blend of spices meant to copy that flavor.
What’s a good allspice substitute?
Out of allspice? A good substitute is an equal blend of cinnamon, ground cloves, and ground nutmeg. Some cooks also add a small pinch of black pepper for a little extra warmth.
Can I use whole allspice berries instead of grinding them?
Absolutely. Whole allspice berries are wonderful in recipes like mulled apple cider, soups, and bay leaves-based broths where you can pull them out before serving. Just keep in mind you’ll want to grind them for most baking recipes that call for a teaspoon of ground allspice.
How long does homemade allspice stay fresh?
Stored in an airtight container in a cool, dry pantry, homemade ground allspice stays fresh and flavorful for up to 2 months.
Final Thoughts
Homemade allspice is such a simple recipe to add to your spice rack, and once you taste the difference, it’s hard to go back to the grocery store version. It’s a small step that makes a big impact on your taste buds, whether you’re baking a spice cake for the holidays or seasoning up a pot of jerk chicken. Give it a try next time you’re restocking your spices… I think you’ll be glad you did!
More Baking Basics
Real Ground Allspice Recipe (Homemade Allspice from Whole Berries)
Description
Learn how to make real ground allspice at home from whole allspice berries in just 2 minutes. Skip the store blend for bold, authentic flavor!
Ingredients
- 6 Tablespoons Dried Allspice Berries
Instructions
- Pour the whole allspice berries into your spice grinder and snap the lid on tight.
- Run the grinder for about 20 seconds, until the popping, crackling sound from the berries settles down.
- Scoop the finished spice into a jar with a tight-fitting lid and tuck it into a cool, dry spot in your pantry, where it’ll stay good for up to 2 months.
Notes
- Add a moisture absorbing packet to your jar to help the spice last even longer.
- Quality whole allspice berries aren’t expensive and make a noticeable difference in flavor and potency.
