Allspice

• Allspice is the dried berries of a small tree, Pimenta dioica, grown throughout the Caribbean and Central America but primarily in Jamaica. Like the tree that produces cloves, it's a member of the myrtle family. The berries are fermented lightly to bring out the flavors, like cocoa or vanilla beans, then dried. The name "allspice" reflects its resemblance to a mixture of previously known spices such as cinnamon, nutmeg and cloves. The peppery clove scent explains the term "Jamaican pepper," an early name for allspice.

Substituting Cinnamon

• Cinnamon isn't a direct replacement for allspice, because it lacks the other spice's broad range of flavor compounds. However, cinnamon and allspice are both at home in most recipes where warm spices are used. Typically these are baked goods, where cinnamon shows to good advantage. It's an adequate substitute for allspice in most baked goods, though the flavor of the finished product will be less complex. In savory applications, such as Jamaican jerk chicken or pork, cinnamon is less suitable. A blend of spices is usually needed to provide a more complete substitute for allspice.

Blended Spices

• Allspice shares a number of flavor compounds with cloves, which is unsurprising considering their close relationship. A spice blend to replace allspice should always include cloves, to replace those flavors. The mixture should also include equal parts nutmeg and cinnamon, to simulate allspice's warmth and depth. The proportions of those ingredients can be varied to suit the individual recipe. In spice cakes or savory recipes, small amounts of ground ginger or fresh-ground black pepper can be added to the mixture to simulate allspice's peppery notes.

Allspice for Cinnamon

• Making the opposite substitution and using allspice in place of cinnamon presents the cook or baker with an easier decision. Again, allspice isn't a direct replacement for cinnamon because of its broader and more complex flavors. However, allspice's more nuanced flavor can bring new life to familiar desserts such as apple pie and cinnamon rolls. Its flavor is relatively strong so it's best to use a smaller amount of allspice, or to substitute allspice for only part of the cinnamon called for in your recipe.