It's not a blend. From gingerbread to apple cider, sugared cranberry to fruitcake, holiday cooking isn’t complete without a dash of allspice. But when I recently mixed up some unlabeled spices ...

Whether making a dry rub for barbecue or warming up a batch of mulled cider for a holiday spread, you'll find plenty of reasons to use allspice in the kitchen. This berry, which has a warm ...

Because of its name, I used to think allspice was a mixture akin to five-spice, ras el hanout, quatre epices and shichimi. It does actually taste somewhat like a blend of strong, aromatic spices ...

Allspice comes from a tropical evergreen tree. It’s native to Central America and the West Indies, but is used around the world in just about every culture’s cuisine. The spice itself is the ...

It straddles categories: The irrepressible brightness of the citrus juice makes it refreshing, but the depth of the bourbon and the intensely textured allspice dram and bitters keep it spicy and ...

As we enter what some call pumpkin spice season, baking spices — such as cinnamon, ginger, allspice, cloves, star anise, cardamom and nutmeg — are front of mind. Often associated with desserts ...

Remove rind of fat if any on the ham and score the skin. Mix the sugar, maple syrup, allspice and vinegar. Heat oven to 180°c and brush some of the glaze over the ham. Place in oven and brush ...