Allspice, also called Jamaica pepper, Myrtle pepper, Jamaican pimento, or Newspice, is a spice that is the dried unripe fruit (“berries”) of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.
AllspiceNutritionMore Herbs & SpicesCookbooks
Whole Allspice Berries
The fruit are picked when green and unripe and, traditionally, dried in the sun. When dry, the fruit are brown and resemble large brown peppercorns. The whole fruit have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.
Fresh leaves are used where available. They are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavour when dried and stored, so do not figure in commerce. The leaves and wood are often used for smoking meats where allspice is a local crop.
Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Jamaican Jerk Seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders.
Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring. In America, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chilli its distinctive aroma and flavour. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in the household, as in Germany, it is used in large amounts by commercial sausage makers. It is a main flavour used in barbecue sauces. In the West Indies, an allspice liqueur called “pimento dram” is produced, and a sweet liqueur called mirto is made in Sardinia.
Ground Allspice has a warm, fragrant aroma which tastes like a mixture of cinnamon, nutmeg, ginger and cloves. Allspice is particularly well matched to gamon and pork, and in apple tarts and poached fruit desserts.
Allspice adds a touch of sweetness to desserts and warmth to meats and winter veggies.
Mix with orange juice, brown sugar and oil, then brush onto pork steaks before grilling.
Sprinkle into beef or lamb casseroles for an extra warming flavour.
Stir into fruit salad or stewed fruit for a fuller flavour.
Use in many Caribbean dishes for an authentic taste.
Serving Size 100g
Amount Per Serving
Calories 263Calories from Fat 78.21
% Daily Value*
Total Fat 8.69 g13%
Saturated Fat 2.55 g13%
Trans Fat 0 g
Cholesterol 0 mg0%
Sodium 77 mg3%
Potassium 1044 mg32%
Total Carbohydrate 72.12 g24%
Dietary Fibre 21.6 g80%
Sugars 7.06 g
Protein 6.09 g12%
Vitamin A 540 IU11%
Folate 36 mcg9%
Vitamin C 39.2 mg44%
Vitamin D 0 IU0%
Calcium 661 mg66%
Iron 7.06 mg39%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate
Enter the sweepstake to win a copy of this fantastic cookbook.