Allspice

Allspice entered Middle Eastern cuisine through Ottoman-era trade networks after the sixteenth century. Although native to the Caribbean and entirely unknown in the ancient Middle East, it became increasingly common in the region once European merchants began transporting the dried berries into Mediterranean ports. Ottoman commercial centers such as Alexandria, Aleppo, and İzmir became primary gateways through which allspice reached Syrian, Lebanese, and Palestinian markets_[7][8].

By the eighteenth century, allspice had become a familiar ingredient in Levantine kitchens. Middle Eastern cooks quickly recognized its value as a single spice with the warming qualities of several traditional spices such as cinnamon, nutmeg, and cloves_[9][10]. As its use spread, allspice became a defining component of local cooking, particularly in rice dishes, meat stews, kibbeh, kafta, and stuffed vegetables. It was also incorporated into the regional spice blend baharat, where it remains an essential ingredient today_[5].

Although a relatively recent arrival compared to native Middle Eastern spices, allspice became so central to Levantine cuisine that it is now considered one of the foundational flavors of Syrian, Lebanese, Jordanian, and Palestinian home cooking_[4].

Allspice plays a significant role in global cooking, but it is especially prominent in Levantine cuisine, where it is known as bahar, baharat helew, or simply allspice. It is one of the defining spices of Syrian, Lebanese, Jordanian, and Palestinian cooking today. Its warm, aromatic character allows it to deepen the flavor of braised meats, rice dishes, and tomato-based stews, making it one of the most frequently used spices in home cooking throughout the region_[3][4].

Levantine and Middle Eastern Cooking

In the Levant, allspice is used to season a wide variety of staple dishes, including spiced rice pilafs, stuffed vegetables (mahshi), kibbeh, kafta, roasted meats, and hearty winter stews. Because its flavor resembles a blend of multiple warming spices, many Levantine families traditionally rely on it as the primary spice for everyday savory dishes_[4]. In some communities, allspice is favored even above cinnamon or cloves for meat-based dishes due to its depth and subtle sweetness.

Spice Blends

Allspice is also a central ingredient in baharat, a widely used Middle Eastern spice blend that varies by region but typically includes black pepper, cumin, coriander, cinnamon, cloves, nutmeg, and paprika_[5]. In many formulations—especially in the Levant and parts of the Arabian Peninsula—allspice is among the dominant components, contributing much of the blend’s warmth and distinctive aroma_[5]. Baharat is used to season grilled meats, rice dishes, sauces, and soups throughout the Middle East, making allspice one of the most influential imported spices in regional cooking since the early Ottoman era_[7][8].

Beyond baharat, allspice appears in other spice mixtures, such as kibbeh spice blends, shawarma seasonings, and certain coastal Levantine fish seasonings. Its versatility allows it to be used in both savory and sweet preparations, though Middle Eastern cooking tends to favor allspice for meats, rice, and vegetable dishes rather than desserts_[4][6].