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A little bit of allspice. About half the amount of nutmeg called for.
I use powdered allspice + baking soda + cornstarch, about 1:3:3. Powdered allspice is sold in supermarkets and Spanish groceries as pimienta dulce. @PhillyJoeD
Allspice is a totally different spice from nutmeg or ginger, and as such tastes totally different. While the allspice is often used in conjunction with one of the two, it cannot replace either of them.
Some recipes for crock pots do involve using allspice and some do not use allspice at all. Here are some websites for you to look at southernfood.about.com , and homecooking.about.com
nutmeg or allspice.
A tablespoon of whole allspice is about 40 berries, and a tablespoon of ground allspice would be about 15-20. I would probably use two tablespoons and one teaspoon. Notice that many recipes call to cook with the whole berries and then take them out before eating, or else leave the berries in a marinade. If this is the case, ground allspice is not a good substitute. If you must use ground, you should probably only use half the amount or even less.
Allspice is a totally different spice from nutmeg or ginger, and as such tastes totally different. While the allspice is often used in conjunction with one of the two, it cannot replace either of them.
Looks like a pale bread like paste. Texture of pudding. 💩💩
1 whole teaspoon ground allspice = 5 whole allspice berries
According to Barryfarm.com 5 allspice berries is equivalent to 1 tsp ground allspice.
nutmeg or allspice
Cinnamon, nutmeg, or allspice are pretty good.