You can pick up a pre-made gingerbread spice mix, or make your own from 1/2 teaspoon each of cinnamon and ginger, and 1/4
teaspoon each of allspice, nutmeg, and cloves.
I also substituted one of
the teaspoons of allspice for a teaspoon of cardamom.
Not exact matches
If you love the taste
of nutmeg or
allspice, feel free to add 1 / 8th
teaspoon of ground nutmeg or
allspice with the other spices.
1/3
teaspoon allspice (substitute with a pinch
of cinnamon, ground cloves and tiny pinch nutmeg, all mixed together)
Turn the heat down a bit and add six cloves
of minced garlic, half a tablespoon each
of cardamom, turmeric, and sea salt; one
teaspoon each
of black pepper,
allspice, and cinnamon; and half a
teaspoon of nutmeg, cumin, and cayenne pepper.
1 1/4 cups pumpkin puree * If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2
teaspoon Vanilla Extract — Nielsen Massey 1
teaspoon Saigon Cinnamon 1/2
teaspoon Allspice 1/4
teaspoon Nutmeg 1/4
teaspoon powder ginger 1 pinch
of salt.
1 egg 1 tablespoon
of heavy cream 1/4 cup brown sugar 1/4
teaspoon allspice 1/4
teaspoon cinnamon 1 tablespoon
of heavy cream pinch
of salt 2 - 3 small Yams or sweet potatoes.
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1
teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2
teaspoon ground cinnamon pinch
of ground
allspice pinch
of ground nutmeg pinch
of Kosher or sea salt
granny smith and golden delicious apples, peeled, cored, and thinly sliced juice
of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2
teaspoons cinnamon 1
teaspoon nutmeg pinch cloves pinch
allspice pinch ginger pinch coriander 1/4
teaspoon salt 3 tablespoons cornstarch
I'm not a huge fan
of cloves so I only used 1/2
teaspoon of cloves and
allspice and I thought that balance was perfect for me.
1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped fresh mint 2
teaspoons all - purpose flour 2
teaspoons Baharat Seasoning, commercial or see recipe, below 1
teaspoon ground cayenne or piquin chile 1/2
teaspoon ground cinnamon 1/4
teaspoon ground
allspice 1
teaspoon salt 1/2
teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces
of pita bread, cut in half, optional
3 to 4 tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1 tablespoon dried orange or tangerine peel 2
teaspoons white sesame seeds 2
teaspoons black sesame seeds 1
teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts
of anise and
allspice 1
teaspoon shredded nori (seaweed)(available in Asian markets) 1/2
teaspoon ground ginger
1 cup dry white wine 1 clove garlic, minced 1
teaspoon celery seeds 1
teaspoon allspice or
allspice berries 1/2
teaspoon salt 1/4
teaspoon cloves or 3 whole cloves 1/8
teaspoon freshly grated nutmeg 1 cup yellow mustard seeds 4 tablespoons
of vinegar (malt vinegar preferred)
2 cups sifted cake flour (or 2 cups minus 4 Tbsp
of all - purpose flour) 1/2
teaspoon baking powder 1
teaspoon grated nutmeg 1/2
teaspoon ground cloves or
allspice (depending on your taste preferences) 4
teaspoons cinnamon Pinch
of salt 1 1/2 cup butter (at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2
teaspoons vanilla Powdered sugar to decorate
1 shot brandy 2 shots port 1 heaped
teaspoon cream * 1
teaspoon brown sugar generous half
teaspoon of mixed spice (cinnamon,
allspice, nutmeg type
of thing) 1 pinch dried ginger powder * It isn't the type
of thing I'd usually buy but I found buttterscotch cream and had to use it in this cocktail.
For 1
teaspoon of pumpkin pie spice, combine 1/2
teaspoon cinnamon, 1/4
teaspoon ginger, 1/8
teaspoon nutmeg and 1/8
teaspoon allspice or cloves.
1/3 cup golden raisins Zest and juice
of 1 orange 2 pounds ripe Fuyu persimmons 1 cup breadcrumbs 1/2 cup sugar 1
teaspoon ground cinnamon 1/4
teaspoon ground ginger 1/4
teaspoon ground
allspice 4 ounces (1 stick) unsalted butter, melted 5 sheets phyllo dough, thawed Confectioner's sugar for dusting
I added 1/2 cup cheese (1 / 4c Parmesan, 1 / 4c provolone), and instead
of nutmeg (because I don't like it) I put a pinch each
of ground clove and
allspice and about 2
teaspoons granulated garlic.
1/2 cup Chia Seeds 3/4
teaspoon Allspice 1/8
teaspoon Cardamom 1
teaspoon Cinnamon 1/4
teaspoon Cloves 1 Tablespoon Raw Honey or Agave 1 1/4 cup non dairy Milk
of choice 2
teaspoons Pure Vanilla Extract Dash
of Salt 1/2 cup Dairy Free Whipped Cream
2 large chopped onions 2 — 4
teaspoons chopped fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt
of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots
of mint or whatever you can find in the garden 2
teaspoons sea salt 2
teaspoons cumin 1/2
teaspoon cardamom 1/2
teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnish
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed
of excess moisture) 2
teaspoons yellow curry powder 1
teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2
teaspoon paprika 1/4
teaspoon ground
allspice 2
teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1
teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)
2 cups flat leaf parsley, chopped 1/4 cup mint, chopped 1/2 red onion, diced seeds (arils)
of one pomegranate 1/3 cup walnuts, crushed 3 tablespoons olive oil 2 - 3 tablespoons
of lemon juice 1/2
teaspoon sumac 1/8
teaspoon allspice salt and pepper, to taste
Ingredients: Cake 3 cups cake flour 1/4
teaspoon salt 1/2
teaspoon ground cinnamon 1 1/2
teaspoons ground cloves 1 1/2
teaspoons ground
allspice 1
teaspoon baking soda 1 cup buttermilk 2 tablespoons rum 1 cup
of butter 2 cups granulated sugar 5 large eggs, beaten 1 cup blackberry jam 1 cup chopped walnuts or pecans 1 cup raisins (optional)
Puree the 1 1/2 cups
of pumpkin with the coconut whip, maple syrup, salt, and pumpkin pie spice (1
teaspoon cinnamon, heaping 1/4
teaspoon nutmeg, heaping 1/4
teaspoon ginger, 1/8
teaspoon allspice, 1/8
teaspoon cloves).
In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1
teaspoon of cinnamon,
allspice, and nutmeg.
This recipe is simple and easy, however, you can add a pinch
of ginger, pepper,
allspice, and a 1/2
teaspoon of ghee to achieve a more Ayurvedic concoction.
I add some 1/4
teaspoon ground cumin and 1/4
teaspoon ground cinnamon to the
allspice and a sprinkling
of Aleppo pepper (cross between the taste
of paprika and ground chili.
In a medium bowl, whisk together the flours, 1
teaspoon of the matcha tea, the baking soda, cinnamon, salt,
allspice and pepper, and set aside.
10 cups (14 fl oz / 400 ml) apple (cider) vinegar 1 3/4 cups (12 oz / 350 g) superfine (caster) or granulated sugar 2 cinnamon sticks 2
teaspoons coriander seeds 2
teaspoons ground
allspice large pinch
of saffron threads, lightly crushed 6 Bosc (Conference) pears, peeled with the stem intact
Whisk 5 large egg whites, 1/2 cup sugar, 1
teaspoon thyme leaves, 1/2
teaspoon ground
allspice, 1/2
teaspoon ground ginger, 1/4
teaspoon cayenne pepper, and 4 dashes
of Angostura bitters in a medium bowl to blend.
3 pounds medium beets, greens removed (leave a half inch
of stem) 2
teaspoon whole
allspice 1
teaspoon whole cloves 2
teaspoons yellow mustard seeds 1 1/2
teaspoons salt 2 1/2 cups apple cider vinegar 1 cup water 1/2 cup sugar 1/2 cup maple syrup A few sprigs
of fresh thyme 6 bay leaves 1 large onion, thinly sliced
Marinade: 6 tablespoons tomato relish or salsa 1 tablespoon curry powder 3 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon brown cider vinegar 1
teaspoon ground ginger 1/2
teaspoon allspice Grated lemon zest Lamb: 1 (4 - to 6 - pound) leg
of lamb, boned and butterflied
Instead I used about a tablespoon
of fresh, minced ginger and a 1/4
teaspoon allspice, and a dash
of cayenne pepper.
1 cup oats 3/4 cup almond flour 1/4 cup chickpea flour 2/3 cup brown rice flour 2 tablespoons arrowroot starch (cornstarch gets the job done too) 1 1/2
teaspoons baking powder 1/2
teaspoon baking soda 1
teaspoon allspice 1/2 black pepper 1/2
teaspoon sea salt 6 dried prunes 1 large carrot 1/2 green apple 2 very ripe bananas 2/3 cup buttermilk or plain yogurt zest
of 1 orange 1/3 cup olive or melted coconut oil 3 eggs
• 3 tablespoons canola or olive oil, divided • Salt and pepper to taste • 1/2 onion, chopped • 1 to 2 habanero chiles, finely chopped • 2 cloves garlic, minced • 3 tablespoons tomato paste • 4 cups low sodium chicken broth (canned or made from bouillon) • 1/4
teaspoon dried thyme • 1/4
teaspoon ground
allspice • 3 to 4 carrots, cut into bite - sized pieces • 1/2 head
of cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima beans • 2 cups frozen French cut string beans • Chopped parsley for garnish
3 dried chipotle peppers 3 dried
allspice berries, ground (or 1/2
teaspoon ground
allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder) 1 clove, ground (or a pinch
of ground clove) 1
teaspoon turmeric 1/2
teaspoon red curry powder 1
teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juice
For the chicken · cup light or dark brown sugar · 1 Tbsp ground
allspice · 2
teaspoons garlic powder (or 3 garlic cloves, finely minced) · Salt · 1/8
teaspoon cayenne pepper, or more to taste · boneless, skinless chicken breasts halves trimmed
of excess fat, rinsed and patted dry · 1 1/2 cups canola or vegetable oil
I prefer it a little less spiced and so I use just 3
teaspoons of the cinnamon and 1/4
teaspoon each cloves and
allspice.
Add 5 cinnamon sticks, zest
of 1/4 lemon and 1/4 orange, 3/4
teaspoon ground cloves, and 1⁄2
teaspoon ground
allspice; bring to a boil.
1 cup steel - cut oats 3 cups filtered water 2
teaspoon whey, apple cider vinegar or fresh lemon juice 2 chopped apples 1/2 cup chopped almonds, soaked and dried 1
teaspoon vanilla 1 1/2
teaspoons cinnamon 1/4
teaspoon allspice 1/4
teaspoon nutmeg Pinch
of cloves 1 dash
of unrefined sea salt
Ingredients: 1 cup whole milk, preferably raw (avoid ultra-pasteurized) 1/2 cup cream, preferably raw (avoid ultra-pasteurized) 3 egg yolks, raw (pasture raised is best) 2
teaspoons vanilla extract 1/4 rounded
teaspoon nutmeg, freshly grated 1/2 rounded
teaspoon cinnamon Pinch
of cloves Pinch
of allspice 2 Tablespoons maple syrup or raw honey Dash
of unrefined sea salt
ZUCCHINI RELISH 1 large or 2 small zucchini 1/2 sweet red pepper 1 small onion 1 clove garlic, mashed 1/4
teaspoon each
of spices such as ground mustard, Chinese five - spice powder, ground
allspice, ground cumin 1 tablespoon sea salt 1 oak or grape leaf, optional Scoop out the zucchini seeds and discard; process zucchini, red pepper, onion and garlic through the grater attachment
of a food processor (or grate by hand).
-- 1 kg tangerines (peeled and sliced or pureed in the blender)-- 1 cup
of water — Coconut sugar (the amount is up to you)-- 2
teaspoons allspice
Add 1
teaspoon allspice, 1/4
teaspoon cayenne and a sprinkle
of salt and pepper.