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How to Use Allspice in German Cooking


Whole Allspice - Piment Berries

Whole Allspice - Piment Berries


Allspice is the dried, green fruit of the Pimenta dioica tree which was first discovered on Jamaica during one of Christopher Columbus' voyages in the 16th century.

Many people find the spice smells of cinnamon, nutmeg and cloves. The taste is also similar but with the added sharpness of black pepper.

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The fresh leaves are used like bay leaves, added to the food while cooking and removed for serving.

In Germany, allspice is often present in sausage recipes such as Bratwurst, (Zwiebel)Leberwurst, Blutwurst, Hauswurst, Herzwurst and Bavarian Weisswurst (source). It is also used in sauces, to flavor vegetables, fish, lamb and in marinades. Benedictine and Chartreuse are two liqueurs which use allspice as well.

Christmas baking is the other main use of this spice. You can find it in many recipes as well as Lebkuchen spice mixes. See several Lebkuchen recipes here.

You can find ground allspice in almost every grocery store, but whole allspice is often only found in health food stores or online.

Compare Prices Allspice prices online.

If you buy whole berries and grind them as you need them, you will have the most aroma and taste. Ground allspice loses much of its aroma in 4 - 6 months.

Pronunciation: "Pe - ment" with a long "e" on the first syllable and emphasis on the second syllable.
Also Known As: German: Nelkenpfeffer, Jamaikapfeffer, Neugewürz, Englisches Gewürz, Viergewürz, Wunderpfeffer, Gewürzkorn
English: Jamaica pepper, pepper, myrtle pepper, pimenta, newspice
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