Overview

Allspice is the dried unripe fruit of Pimenta dioica, a tree native to the Greater Antilles, southern Mexico, and Central America [3]. The small brown berries taste like a blend of cinnamon, clove, nutmeg, and black pepper, which gave the spice its English name [2]. It is used whole or ground in both sweet and savory cooking across many cuisines.

Origin and history

Pimenta dioica is native to the Caribbean, particularly Jamaica, and to the lowland forests of southern Mexico and Central America [3]. The Totonac people of Veracruz, Mexico, used the berries before European contact, and the tree is considered native to the Totonacapan region [1][4]. Spanish explorers encountered the spice in the early 16th century and called it pimienta (pepper), from which the genus name derives [3]. English colonists in Jamaica began exporting the dried berries to Europe in the early 17th century, and the name “allspice” was recorded as early as 1621 [3]. Jamaica remains a major commercial producer, though the tree is now cultivated in other warm regions including Mexico, Central America, and parts of South America [3].

Varieties and aliases

  • Jamaica pepper
  • Pimento (not to be confused with the sweet red pepper called pimiento)
  • Myrtle pepper
  • English pepper
  • Newspice
  • Pimienta gorda (Spanish, used in Mexico and Central America)
  • Pimienta de Jamaica (Spanish)
  • Pimenta (Portuguese)
  • Dushistyy perets (Russian: душистый перец)

Culinary uses

Allspice is used whole in pickling brines, marinades, and slow-cooked stews, where the berries release their aroma gradually [2]. Ground allspice appears in spice blends such as baharat (Levant) and relajo (El Salvador) [3]. In Mexican cooking, pimienta gorda is used in recados and moles [1]. In European and Russian kitchens, whole allspice berries are added to pickled vegetables, herring brines, and mushroom preserves. The spice pairs well with cinnamon, clove, nutmeg, black pepper, and cumin.

Cross-cuisine context

Allspice is used in spice blends across many world cuisines.

Notes for cooks

  • Whole allspice berries keep their flavor much longer than ground allspice. Grind only as needed.
  • To substitute for allspice, combine equal parts ground cinnamon, clove, and nutmeg, with a pinch of black pepper. This approximates the flavor but is not identical.
  • Allspice berries are hard and will not soften during cooking. Remove whole berries before serving, or use a spice bag for easy retrieval.