Prepare the marinade by adding the allspice, nutmeg, cinnamon and cloves to a small skillet. Heat the spices over medium-low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients in to a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.