All Out of Allspice? Here's What to Use Instead

Nothing is worse than getting halfway through your favorite pumpkin bread recipe only to realize, oh no – you're out of allspice. Though the name is misleading, allspice isn't a blend of spices but rather the name of one spice. So you can't quite mix up a batch of allspice with what you have on hand, though there are a few spices probably already kicking around your spice cabinet that can be formidable substitutes.

What Is Allspice?

The name allspice comes from its spicy scent; it smells like a combination of many other warming spices like cinnamon and cloves. Like peppercorns, allspice is actually a berry that is dried and used whole or ground. After harvesting the unripe berries, they're lightly fermented and, finally, dried and ready for distribution.

Allspice is often a supporting character, part of a team that works together in spice blends to create delicious flavors like pumpkin pie spice, chai, or jerk chicken. Whole allspice berries function similarly to whole peppercorns in recipes; they impart some flavor but are usually taken out and are not eaten whole. Ground allspice can be used as you would other ground warming spices like cinnamon or cloves.

What Does Allspice Taste Like?

Allspice is often paired with other warming spices and is a crucial part of any "spiced" flavor profile, especially those prevalent in the fall and winter months. It's similar to cinnamon; warming with a spicy kick and mellow earthiness.

You're probably most familiar with allspice when it's with its friends cinnamon, cloves, and nutmeg, but allspice is the star of many savory dishes as well. It's a crucial ingredient in Jamaican jerk seasoning and often pops up in garam masala, sausage seasoning, ham glazes, and pickling liquids. A pinch of allspice can add warmth and depth to many savory recipes and plays particularly well with other big fall flavors like butternut squash, sage, rosemary, fennel, and celeriac. Whole allspice berries infuse flavor in apple cider, mulled wine, brines for meat, and sauces.

Best Allspice Substitutes

Cloves

Cloves and allspice are often in recipes together because they have similar flavor profiles. Though cloves have an almost numbing sensation that is more pungent than allspice, but it is still pretty similar. Cloves have a bit more of a sharpness than allspice does, so use half as much cloves as allspice when substituting. Whole cloves can also be substituted for whole allspice berries when the recipe calls for some sort of steeping, like in mulled wine or pickle brine.

Nutmeg

Nutmeg and allspice have a similar mild warmth that makes them easy to swap out. Freshly grated nutmeg is the perfect substitute for allspice in savory recipes like sausage since it imparts a similar earthy warmth. This swap works well in sweet recipes, too, since like cloves, nutmeg, and allspice are often paired together. Ground nutmeg can be swapped in equal amounts for ground allspice.

Get the recipe: Pumpkin Pancakes

Cinnamon

The best swap in sweet recipes for allspice is usually cinnamon. This is especially true when allspice is part of a spice blend like you'd find in pumpkin bread, apple cider, or apple crisp. Since cinnamon is a super common spice, most people already have it on hand; more so than any other similar spice. Cinnamon, especially when pre-ground, can be less intense than allspice, so use one heaping teaspoon of ground cinnamon for every teaspoon of ground allspice.

Peppercorns

This substitute is best for savory recipes where allspice is used whole. Things like pickling liquid and brines often call for whole peppercorns as well as whole allspice berries. If you're out of allspice, just swap in an equal amount of whole, black peppercorns in its place.

Related:

• Easy Tips to Keep Herbs and Spices Fresh and Flavorful
• What Does It Mean to 'Bloom' Spices?
• What Is Pickling Spice?