{"product_id":"organic-allspice-ground-certified-usda-organic-allspice-powder-seasoning-for-baking-marinades-pickling-stews-sauces-and-beverages","title":"Organic Allspice Powder — USDA Certified | Baking, Marinades \u0026 Mulled Beverages","description":"\u003cp\u003e\n  \u003cstrong\u003eOrganic Ground Allspice\u003c\/strong\u003e is one of the most extraordinary spices in the world — a single dried berry that somehow tastes like cinnamon, cloves, nutmeg, and black pepper all at once. That is precisely why 17th-century English spice traders named it \"allspice\" — it seemed to contain all spices in one. Ground from whole dried \u003cem\u003ePimenta dioica\u003c\/em\u003e berries grown on certified organic farms in the highlands of Guatemala, our allspice powder brings this complex, warmly aromatic spice to your kitchen in its most convenient, instantly usable form. USDA Certified Organic, Non-GMO, Kosher, and gluten-free.\n\u003c\/p\u003e\n\n\u003c!-- ── CERT BADGES ── --\u003e\n\u003cp\u003e\n  \u003cstrong\u003e✓ USDA Certified Organic\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Non-GMO\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Gluten-Free\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Vegan\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Sourced from Guatemala\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ No Fillers or Additives\u003c\/strong\u003e\n\u003c\/p\u003e\n\n\u003c!-- ── WHAT IS ALLSPICE ── --\u003e\n\u003ch2\u003eWhat is allspice — and why does it taste like four spices in one?\u003c\/h2\u003e\n\u003cp\u003e\n  Allspice is not a blend of spices — it is a single spice made from the dried unripe berries of \u003cem\u003ePimenta dioica\u003c\/em\u003e, an evergreen tree native to Central America and the Caribbean. The berries contain a complex array of volatile compounds — primarily eugenol (also found in cloves), cinnamic aldehyde (cinnamon), and other aromatic compounds — that together create a flavor profile genuinely reminiscent of cinnamon, cloves, nutmeg, and black pepper simultaneously.\n\u003c\/p\u003e\n\u003cp\u003e\n  This complexity makes allspice extraordinarily versatile. It works in sweet applications (cakes, pies, cookies, mulled wine), savory applications (jerk seasoning, meat rubs, stews, pickles), and spice blends (baharat, pumpkin spice, Chinese five-spice substitutes) with equal effectiveness. Very few single spices span that range.\n\u003c\/p\u003e\n\n\u003c!-- ── FLAVOR PROFILE ── --\u003e\n\u003ch2\u003eFlavor profile and how much to use\u003c\/h2\u003e\n\u003cp\u003e\n  Ground allspice has a warm, intensely aromatic flavor — leading with clove-like warmth, followed by sweet cinnamon and nutmeg notes, finishing with a mild peppery heat. It is pungent — a little goes a long way. Start conservatively and adjust to taste.\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaked goods (standard batch):\u003c\/strong\u003e ¼–½ tsp — enough to contribute warmth without dominating\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSavory meat dishes (per lb of meat):\u003c\/strong\u003e ¼–½ tsp in spice rubs and marinades\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoups and stews (serves 4–6):\u003c\/strong\u003e ¼ tsp — add early in cooking for best integration\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eJerk seasoning (per lb of chicken):\u003c\/strong\u003e ½–1 tsp as part of the full jerk spice blend\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePickling brines (per quart jar):\u003c\/strong\u003e ¼ tsp ground or 3–4 whole berries\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMulled wine (per bottle):\u003c\/strong\u003e ¼ tsp alongside cinnamon sticks, cloves, and orange peel\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── JERK SEASONING ── --\u003e\n\u003ch2\u003eJerk seasoning — allspice's most famous role\u003c\/h2\u003e\n\u003cp\u003e\n  Allspice is the defining, irreplaceable spice of Caribbean jerk seasoning — the complex, fiery, smoke-kissed marinade that transforms chicken, pork, and fish. Without allspice, it is not jerk. Here is a complete homemade jerk seasoning:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHomemade jerk seasoning (for 2 lbs protein):\u003c\/strong\u003e\u003cbr\u003e\n    1 tsp ground allspice, 1 tsp dried thyme, 1 tsp smoked paprika, ½ tsp cinnamon, ½ tsp black pepper, ½ tsp cayenne, ¼ tsp nutmeg, 4 garlic cloves (minced), 3 green onions (chopped), 1 scotch bonnet or habanero pepper (seeded), 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp neutral oil, juice of 1 lime. Blend to a rough paste. Marinate chicken thighs or pork overnight. Grill over high heat — ideally with wood chips for authentic smokiness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eQuick dry jerk rub:\u003c\/strong\u003e Combine 1 tsp allspice + ½ tsp cayenne + ½ tsp smoked paprika + ½ tsp thyme + ¼ tsp cinnamon + ¼ tsp black pepper + ½ tsp brown sugar + ½ tsp salt. Rub generously over protein 30 minutes before cooking. No marinade time required.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── MIDDLE EASTERN ── --\u003e\n\u003ch2\u003eMiddle Eastern cooking — baharat and seven-spice\u003c\/h2\u003e\n\u003cp\u003e\n  Allspice is a cornerstone of Middle Eastern spice blends — perhaps most prominently in \u003cem\u003ebaharat\u003c\/em\u003e (Arabic for \"spices\"), the warm, complex blend used across Arab cuisines:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaharat spice blend:\u003c\/strong\u003e Combine 2 tsp allspice + 2 tsp black pepper + 1 tsp cinnamon + 1 tsp coriander + 1 tsp cumin + ½ tsp cloves + ½ tsp nutmeg + ½ tsp cardamom. Use in kibbeh, kofta, lamb stews, rice dishes (maqluba, kabsa), and as a finishing spice on roasted meats.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLebanese seven-spice (sabaa baharat):\u003c\/strong\u003e Similar blend where allspice is the dominant note. Used in stuffed grape leaves, fattoush, and Lebanese meat pies (sfeeha).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTurkish kofta and köfte:\u003c\/strong\u003e Add ½ tsp allspice to ground lamb or beef alongside cumin, onion, and parsley for authentic Turkish-style meatballs or kebabs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── HOLIDAY BAKING ── --\u003e\n\u003ch2\u003eHoliday baking and beverages\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePumpkin spice blend:\u003c\/strong\u003e Allspice is an often-overlooked component — add ¼ tsp to a standard pumpkin spice mix of cinnamon, ginger, nutmeg, and cloves for a rounder, more complex warm spice profile.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGingerbread and speculaas:\u003c\/strong\u003e Add ¼–½ tsp to gingerbread cookie or cake batter alongside ginger, cinnamon, and cloves for authentic depth.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChristmas cake and fruit cake:\u003c\/strong\u003e A classic British and Caribbean fruit cake includes 1 tsp allspice alongside mixed spice — it is essential to the characteristic holiday flavor.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMulled wine and cider:\u003c\/strong\u003e Add ¼ tsp ground allspice (or 4 whole berries) per bottle of wine alongside cinnamon sticks, cloves, orange peel, and star anise. Simmer 20–30 minutes. Strain before serving.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSpiced hot chocolate:\u003c\/strong\u003e Add a pinch (⅛ tsp) to your cocoa blend — allspice pairs beautifully with dark chocolate and amplifies the spice notes in cacao.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── EASTERN EUROPEAN ── --\u003e\n\u003ch2\u003eEastern European and global uses\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePolish bigos (hunter's stew):\u003c\/strong\u003e Allspice berries (whole or ground) are a traditional seasoning in this hearty sauerkraut and meat stew — one of Poland's national dishes. Add ¼ tsp ground allspice alongside bay leaves and black pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePickling brines:\u003c\/strong\u003e Essential in European-style vegetable pickles and meat brines. Add ¼ tsp ground allspice per quart of pickle brine alongside mustard seeds, dill, and black pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSwedish meatballs:\u003c\/strong\u003e Ground allspice is the distinguishing spice in authentic Swedish köttbullar — add ¼ tsp per lb of ground meat alongside nutmeg and white pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eJamaican rice and peas:\u003c\/strong\u003e Add ¼ tsp to the coconut milk broth alongside thyme and scotch bonnet for traditional Caribbean flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── GROUND VS WHOLE ── --\u003e\n\u003ch2\u003eGround allspice vs. whole allspice berries — when to use which\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGround allspice\u003c\/strong\u003e (this product) — instant incorporation into batters, doughs, spice rubs, marinades, and spice blends. No grinding required. Best for baking, jerk seasoning, and any wet preparation.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhole allspice berries\u003c\/strong\u003e — infused in soups, stews, pickling brines, mulled wine, and slow-cooked dishes where you want to remove them before serving. Produce a cleaner, more subtle allspice flavor. See our \u003ca href=\"\/products\/organic-allspice-whole-berries\"\u003eOrganic Allspice Whole Berries\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eConversion:\u003c\/strong\u003e ¼ tsp ground allspice = approximately 5 whole allspice berries for flavor intensity in liquid applications.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── GUATEMALA ORIGIN ── --\u003e\n\u003ch2\u003eSourced from Guatemala — the original home of allspice\u003c\/h2\u003e\n\u003cp\u003e\n  \u003cem\u003ePimenta dioica\u003c\/em\u003e is native to Central America and the Caribbean — allspice grows naturally in the tropical forests of Guatemala, Mexico, Honduras, and the Caribbean islands. Guatemala is one of the world's primary commercial allspice producers, where the warm, humid highlands and volcanic soils create ideal conditions for berries with high essential oil content and the characteristic complex aroma that makes allspice so distinctive.\n\u003c\/p\u003e\n\u003cp\u003e\n  Our allspice is sourced from certified organic farms in Guatemala, harvested when the unripe green berries have reached full size (when essential oil content peaks, before the berries ripen to black), then sun-dried and stone-ground to a fine, consistently aromatic powder.\n\u003c\/p\u003e\n\n\u003c!-- ── WHY SPICY ORGANIC ── --\u003e\n\u003ch2\u003eWhy Spicy Organic ground allspice\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUSDA Certified Organic, every batch:\u003c\/strong\u003e Cert #0847519, Texas Department of Agriculture. No synthetic pesticides or fertilizers.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHarvested unripe at peak essential oil content:\u003c\/strong\u003e Allspice berries are harvested before ripening — when eugenol and other volatile compounds are most concentrated. This is what gives quality allspice its intensely complex aroma vs. the flat, one-dimensional character of commodity allspice.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGuatemalan highland origin:\u003c\/strong\u003e Volcanic soil and tropical climate produce berries with high natural essential oil content — noticeably more aromatic than commodity allspice.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNon-GMO and gluten-free:\u003c\/strong\u003e 100% pure ground allspice — no fillers, no additives, no flow agents.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eResealable stand-up pouch:\u003c\/strong\u003e Airtight seal preserves the complex volatile compounds that make allspice distinctive between uses.\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003ePacked fresh in McKinney, Texas.\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── SIZES + CROSS-SELL ── --\u003e\n\u003ch2\u003eAvailable sizes and companion product\u003c\/h2\u003e\n\u003cp\u003eChoose your size:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e4 oz\u003c\/strong\u003e — ideal for occasional use or first-time buyers\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8 oz\u003c\/strong\u003e — for regular bakers and jerk cooking enthusiasts\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e16 oz\u003c\/strong\u003e — best value for heavy users and spice blend makers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso available:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003ca href=\"\/products\/organic-allspice-whole-berries\"\u003eOrganic Allspice Whole Berries\u003c\/a\u003e — for pickling brines, mulled wine, slow-cooked stews, and any application where you want to remove the allspice before serving\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNeed bulk quantities? Visit our \u003ca href=\"\/pages\/wholesale-customers\"\u003ewholesale page\u003c\/a\u003e for 5 lb to 44 lb pricing.\u003c\/p\u003e\n\n\u003c!-- ── STORAGE ── --\u003e\n\u003ch2\u003eStorage and shelf life\u003c\/h2\u003e\n\u003cp\u003e\n  Store in a cool, dry place away from heat, light, and moisture. Keep the resealable pouch tightly sealed between uses — ground allspice's volatile essential oils dissipate rapidly on exposure to air. Properly stored, organic ground allspice retains peak aroma and flavor for \u003cstrong\u003e2–3 years\u003c\/strong\u003e. Whole allspice berries last 3–4 years under the same conditions. The freshness test: open the pouch and inhale — fresh ground allspice has an immediate, complex, clove-forward aroma. Flat or faint smell means the essential oils have dissipated.\n\u003c\/p\u003e\n\n\u003c!-- ── PRODUCT SPECS ── --\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBotanical name:\u003c\/strong\u003e Pimenta dioica\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon names:\u003c\/strong\u003e Allspice, pimento, Jamaica pepper (historical), myrtle pepper\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guatemala\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Finely ground powder from dried unripe berries\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Warm reddish-brown\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor profile:\u003c\/strong\u003e Complex and warm — cinnamon, cloves, nutmeg, and black pepper simultaneously\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e USDA Organic (Cert #0847519), Non-GMO, Gluten-Free, Vegan\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Resealable stand-up pouch\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAvailable sizes:\u003c\/strong\u003e 4 oz, 8 oz, 16 oz\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCertifying body:\u003c\/strong\u003e Texas Department of Agriculture\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePacked in:\u003c\/strong\u003e McKinney, Texas, USA\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 2–3 years, properly stored\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── FAQ ── --\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy is allspice called \"allspice\" if it's just one spice?\u003c\/strong\u003e\u003cbr\u003e\nAllspice gets its name from 17th-century English spice traders who noted that its flavor seemed to combine cinnamon, cloves, nutmeg, and black pepper — all the most prized spices of the era — into a single berry. It is not a blend; it is the dried unripe berry of \u003cem\u003ePimenta dioica\u003c\/em\u003e, a tropical tree native to Central America. The complex flavor comes from a unique combination of natural volatile compounds — primarily eugenol (the same compound found in cloves) alongside cinnamon-like and pepper-like compounds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow much ground allspice should I use in a recipe?\u003c\/strong\u003e\u003cbr\u003e\nAllspice is potent — start conservatively. For baked goods (standard batch), ¼–½ tsp. For savory meat dishes (per lb of meat), ¼–½ tsp in rubs or marinades. For soups and stews (serves 4), ¼ tsp added early in cooking. For jerk seasoning, ½–1 tsp as part of the full spice blend. For mulled wine (per bottle), ¼ tsp. Always taste and adjust — allspice's intensity increases during cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I substitute allspice for cinnamon, cloves, or nutmeg?\u003c\/strong\u003e\u003cbr\u003e\nYes — allspice is an effective substitute for any of the spices it mimics. As a substitute for cinnamon, cloves, or nutmeg individually: use ¾ of the amount called for (allspice is slightly more intense). As a substitute for \"mixed spice\" or \"pumpkin spice\" blends: use allspice at ½ the total amount called for. The flavor will be similar in warmth but slightly more complex.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs allspice used in jerk seasoning?\u003c\/strong\u003e\u003cbr\u003e\nYes — allspice is the defining, irreplaceable spice in Caribbean jerk seasoning. Authentic jerk chicken or pork without allspice is not truly jerk. Use ½–1 tsp ground allspice per lb of protein in your jerk marinade alongside scotch bonnet pepper, thyme, garlic, and brown sugar. The allspice provides the characteristic warm, clove-forward backbone of the seasoning.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between ground allspice and whole allspice berries?\u003c\/strong\u003e\u003cbr\u003e\nGround allspice dissolves instantly into dry rubs, batters, and spice blends — best for baking, jerk seasoning, and any wet preparation requiring smooth incorporation. Whole allspice berries are infused in liquids (soups, mulled wine, pickling brines, stews) and removed before serving — producing a cleaner, more subtle allspice flavor without the powder dispersed throughout the dish. Both are available from Spicy Organic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Spicy Organic ground allspice USDA certified organic?\u003c\/strong\u003e\u003cbr\u003e\nYes. Our Organic Ground Allspice is USDA Certified Organic under Regulations 7 CFR Part 205, Certificate Number 0847519, issued by the Texas Department of Agriculture. Sourced from certified organic farms in Guatemala. Non-GMO, gluten-free, vegan, and 100% pure ground allspice with no fillers or additives.\u003c\/p\u003e","brand":"Spicy Organic","offers":[{"title":"4 OZ","offer_id":46813848862909,"sku":"SO-ALLS-4OZ","price":10.98,"currency_code":"USD","in_stock":true},{"title":"8 OZ","offer_id":46813848895677,"sku":"SO-ALLS-8OZ","price":13.98,"currency_code":"USD","in_stock":true},{"title":"16 OZ.","offer_id":46813848928445,"sku":"SO-ALLS-16OZ","price":21.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/8205\/5613\/files\/allspiceground.jpg?v=1779405826","url":"https:\/\/bhhec.org\/products\/organic-allspice-ground-certified-usda-organic-allspice-powder-seasoning-for-baking-marinades-pickling-stews-sauces-and-beverages","provider":"Black Hills Health Retreat","version":"1.0","type":"link"}