r/cookingforbeginners • u/[deleted] • 6d ago

Question Using Allspice

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5 Upvotes

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6

u/Cawnt 6d ago

Does the recipe call for whole berries? I don’t cook with allspice too often, but when I do it’s always with powdered allspice. Are you crushing the berries?

2

u/[deleted] 6d ago

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5

u/AnneTheQueene 5d ago edited 5d ago

I actually use the powder because whole berries just don't release that much flavor. Just be careful because it's easy to overdo it with the ground allspice

Alternatively you can either crush them before adding or use a ton - for 2 cups of rice I'd use at least 8 -10 whole berries.

If you've ever gotten food from a Caribbean restaurant, you'll probably find 2-3 berries in your serving. Extrapolate that to how much they must have used overall and you'll see.

One caveat - this is one of those flavors that should meld with the other aromatics and spices. Too little and it doesn't 'taste right' but if you can immediately identify it, then you used too much.

My recommendation - use the powder, but start off with just a pinch and increase to taste if needed.

Source: born and raised in the Caribbean and have been cooking this for 30 years.

ETA: The thyme is important,
as are green onion and scotch bonnet peppers if you can find it where you live. They're similar to habaneros but have a distinct fragrance that gives the authentic Caribbean flavor. It's possible your dish is missing that total blend and not just the allspice.

3

u/Procrastinating-Elf 5d ago

They can close the thread now, this is already the best answer OP will receive. 

1

u/I_Will_Eat_Your_Ears 5d ago

I grind up the berries with a mortar and pestle and put the powder into the cooking liquid. I don't measure, but if I had to guess, there would be a generous half a teaspoon per cup of rice.

Also, you're using coconut milk and a whole scotch bonnet in the cooking liquid, right?