Allspice is a pea-sized berry that comes from the evergreen pimiento tree, which is grown primarily in Jamaica. Cinnamon, nutmeg, and clove—the spices commonly believed to be blended to make allspice—are from Asia. Part of the confusion is caused by the spice’s name, another part by the fact that all four spices contain the volatile oil eugenol, which is essentially what gives allspice its distinct, fragrant character.

Allspice is the dried fruit of the Pimenta dioica plant. 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.

Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean 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 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 chili its distinctive aroma and flavour. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes. 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.