Allspice – The Versatile Classic from the New World
- Enhances soups, marinades, cakes, and mulled wine
- Warm, aromatic blend of clove, nutmeg, pepper, and cinnamon
- Ideal for both savory and sweet dishes
What Is Allspice?
Allspice refers to the dried berries of the evergreen Pimenta dioica tree. This plant belongs to the myrtle family and is native to Central America and the Caribbean. The spice earned its name because its flavor is reminiscent of a mix of clove, cinnamon, nutmeg, and black pepper. Other names include pimenta, Jamaica pepper, and clove pepper.
What Does It Taste Like?
Allspice delivers a warm, slightly sweet and spicy flavor, combining notes of clove, cinnamon, nutmeg, and pepper. Because of its intensity, use it sparingly: a small pinch of the ground spice or 6–8 whole berries is often sufficient.
How to Use Allspice
This aromatic spice is a key ingredient in many cuisines. It refines meat dishes, goulash, roulades, and stews. It’s also popular in baking — especially in spice cookies, gingerbread, and fruit cakes. Allspice is used in spice blends like:
It also flavors chutneys, sauces, curry, and festive desserts like plum pudding. The berries can be ground or crushed before use, or added whole to cooking liquids and later removed.
Perfect Spice Pairings
Allspice pairs well with:
Origin and Cultivation
The pimento tree grows in tropical regions with warm temperatures and dry summers. Originally from Central America, it was later introduced to Asia and Africa. The tree can grow up to 12 meters high and bears oval leaves. The berries are harvested while still green and unripe, then dried in the sun. During drying, they develop their characteristic reddish-brown color and intense aroma. The essential oil eugenol is primarily concentrated in unripe fruits.
Storage Recommendation
Store whole or ground allspice in airtight containers, away from light, moisture, and heat. Ideal storage temperature is around 15 °C to preserve aroma and flavor.
Allergens: Contains no allergens subject to mandatory labeling according to EU Regulation 1169/2011.
