Allspice, from Mexico

(Pimenta Dioca)

Also Known as: Pimento, Pimienta Gorda, and Jamaica Pepper


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Contrary to what many believe, Allspice is not a blend but a single natural spice occurring in nature and is grown exclusively in Southern Mexico, Central America and the West Indies (it is the only spice that only grows in the Western Hemisphere). It is believed that the first use of Allspice was by the ancient Mayans & Aztecs who both used allspice berries, along with cacao and vanilla to flavour their famed chocolate drinks.

What Does It Taste Like?

The rich flavor tastes like a blend of several other spices: pepper, cinnamon, nutmeg and cloves (hence the name).  TIP: Allspice loses its flavor more quickly after it is ground. For the strongest flavor and longest pantry-life, we offer premium, whole berry Allspice directly from the source.

How Is It Used?

Allspice is a versatile seasoning that can be used to flavour sauces, condiments, curries, and other dishes.  Allspice is used as a warming agent in marinades, stews, soups, and with its spicy aroma, fits very well in seasoning mixtures for mulled wine and punch. Allspice is often used in flavouring sausages and is very suitable as a pickling agent for fish (especially soused herring or maties), cucumbers, pickles, and Sauerkraut or Chucrut.

Allspice comes from the dried, green berries of Pimenta dioica, a central American tree of the myrtle family (Myrtaceae) and is closely related to clove, eucalyptus, guava and the bay rum tree.   

We offer premium, whole berry Allspice from our farms in Veracruz, Mexico.  Enjoy this natural spice “from farm to fork” and at its most premium quality.

Allspice has a long history in Caribbean & Central American folk medicine. It is brewed into a tea to relieve colds, ease menstrual cramps, and calm an upset stomach. As a balm, allspice is applied to bruises, sore joints, and muscle aches. Scientific research has shown that allspice has medicinal properties and several compounds in allspice (Eugenol, Quercetin, Gallic acid, and Ericifolin) are being investigated for use in the treatment of cancer and hypertension.

Allspice is used both in cooking and in baking (usually added at the beginning). Whole allspice berries can be added to meat such as beef or lamb, as you would slivers of garlic or whole cloves. If you want to tame the berries a bit, cook them before you use them as seasoning. You can bake them for 10 minutes or heat them in a cast-iron skillet on the stovetop. Ground allspice is used to season meat, soup, stew, vegetables, and baked goods as you would use ground nutmeg, cinnamon, or cloves.

  • Caribbean: Under the name 'pimento', it is the main ingredient used to season Jamaican Jerk Chicken
  • Mexican: Found in abundance in the cuisine of the Sierra Norte region of Puebla, allspice is used extensively in adobo, pipian, and desserts.
  • Middle Eastern: Allspice is used to flavour a variety of stews and meat dishes
  • Northern Europe: an ingredient used in meat and sausage preparations, for pickling fish, cucumbers, or pickles, and for beverages such as mulled wine. 

Popular Dishes 

  • Savory: Jamaican Jerk Chicken, Roasted Lamb, Chili, Swedish Meatballs, Mincemeat Pies
  • Pickling / Brines: Used in brines for pickled fish (such as herring or maties);
  • Sweets / Desserts: Gingerbread

    Keep your allspice fresh and ready to use by storing it (preferably in an airtight jar) away from direct sunlight. Doesn't require refrigeration.  Allspice will last for years whether whole or ground, though ground Allspice may lose some of its flavour.