Spices, allspice, ground

Ground allspice comes from the dried berries of the pimenta tree, and its flavor is often described as a mix of cinnamon, clove and nutmeg all at once, which is exactly where its name comes from. It's a backbone of Caribbean jerk seasoning, shows up in Middle Eastern meat and rice dishes, and rounds out pumpkin pie spice, mulled cider, pickling brines, and Scandinavian-style meatballs. A little warms both savory braises and baked goods, and it blends easily into marinades, dry rubs, spiced nuts, and simmered fruit compotes.

Keep ground allspice in a sealed jar away from heat and light, since ground spices fade in potency faster than whole ones, and use it within a year or so for the strongest flavor. Measured per 100 grams, it stands out for fiber, at 21.6 grams and 77% of the Daily Value, along with 51% for calcium, 44% for vitamin C and 39% for iron, though a cook typically uses only a teaspoon or two at a time. At 263 calories per 100 grams it's calorie-dense by weight, but since it's used in such small quantities, that number matters far less than the flavor a pinch adds to a soup, stew, or spiced dessert.