Allspice is well-known and popular all over the world. It is easily confused with black pepper, as allspice looks almost like black pepper and tastes similarly hot.
Unlike pepper, allspice not only has a pleasant, slightly burning pungency, but also combines the sweet-tart aromas of a wide variety of spices such as nutmeg, cinnamon, pepper and cloves. This is why allspice is also called all-spice. A hint of allspice is usually enough for an intense taste experience.
Whole allspice grains or ground?
That is a matter of taste with allspice. As a whole grain, it is easy to cook with and is suitable for a longer cooking time. The flavour is much more intense if the allspice has been ground beforehand or ground in a mill. But here too, less is more.
The following dishes go best with allspice:
Allspice is very versatile in German cuisine. It is used in marinades, fish stock, sauces, soups, vegetable dishes and much more.
Also: allspice is also very often used in gingerbread and other winter and Christmas delicacies.
Nutritional values & analysis results (per 100 g)
Energy 1095 kJ / 252 kcal
Fat 3,5 g
thereof saturated fatty acids 1,3 g
Carbohydrates 65,3 g
thereof sugar 7,3 g
Dietary fibre 25.2 g
Protein 10.4 g
Salt 0.20 g