929 allspice recipes

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

The perfect recipe to make your breakfast more entertaining and scrumptious!

Ground lamb sauteed with allspice, Madras curry, and rosewater, studded with sweet currants and crunchy almonds. A fragrant Persian-style skillet dinner ready in 45 minutes.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

A 50/50 mix of pork and venison keeps this venison sausage recipe plump and juicy.

Pressure cooker brisket with sweet potatoes, parsnips, prunes, and apple cider gravy. A spiced Jewish-style braised beef finished with cinnamon and allspice for a holiday-leaning Sunday dinner.

A fruity, yet scrumptious chicken dish that will have you licking your lips just waiting for it to finish cooking!

Homemade pork sausage patties seasoned with allspice, cloves, and ginger. Six simple ingredients, no casings, and pan-fried golden brown in minutes.

Pickled Zante grapes (Champagne grapes) in a sweet champagne vinegar brine with allspice. Cocktail garnish and cheese-board jewel that keeps for months.

Old-fashioned sweet cantaloupe pickles brined and slow-simmered in a spiced sugar syrup with cinnamon, cloves, and allspice. A heritage preserving recipe that turns underripe melons into something special.

Old-fashioned pickled prunes simmered in a sweet vinegar brine with cinnamon, whole cloves, and allspice. A tangy-sweet condiment perfect alongside roasted meats or on a cheese board.

Maple glazed ham for the smoker: a 7-pound cooked ham basted in spiced maple syrup, studded with cloves, and smoked slow with pineapple and cherries for a holiday showstopper.

Caribou and pork sausage with grated potato mixed right into the grind. Allspice and cayenne bring warmth while the potato keeps every link moist and hearty.

Making your own mustard is easy and a perfect compliment to home-made deli recipes. You can control how smooth and how rustic and chunky your mustard is. This makes about 3/4 cup of mustard.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.