Allspice
Warm spice used in Mexican moles, pipianes, and marinades. Essential Mexican cooking spice for seasoning meats, salsas, moles and traditional stews.
Estimated retail price
~£2.29 / 30g
Typical price at UK Mexican grocers
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How it's used in Mexican cooking
Allspice, part of the spices section of the Mexican pantry, appears in more than 20 recipes in our collection, including Barbacoa Tacos, Mole Poblano and Oaxacan Black Mole. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes with Allspice
TacosBarbacoa Tacos
MolesMole Poblano
MolesOaxacan Black Mole
MolesRed Mole
MolesOaxacan Yellow Mole
MolesGreen Mole
MolesTablecloth Stainer Mole
MolesRed Pipián
DrinksTepache (Fermented Pineapple Drink)
StewsBeef Tinga
StewsPollo en Escabeche Oriental (Yucatecan Pickled Chicken)
MeatsMutton Mixiote
MeatsBeef Barbacoa
TacosTacos Árabes
TacosBeef Head Tacos
SaucesPickled Chillies (Chiles en Escabeche)
Sopas Y CaldosLamb Birria
Sopas Y CaldosChocolomo (Campechean Offal Soup)
StewsLomitos de Valladolid (Yucatecan Pork Stew)
StewsRelleno Negro Yucateco (Yucatecan Black Stuffing Turkey)
Storage and substitutes
How to store it
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer — grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.
Frequently asked questions
How many recipes use Allspice?
Allspice is used in more than 20 recipes in our collection, such as Barbacoa Tacos and Mole Poblano. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Allspice in the UK?
You can buy Allspice online via the Amazon link on this page, or look for it at Latin American grocers in the UK.
How should Allspice be stored?
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer — grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.
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