Allspice from Mexico - Vanille Vanille
Allspice from Mexico - Vanille Vanille
Allspice from Mexico - Vanille Vanille
Product Label: Allspice from Mexico
Recipes using Allspice from Mexico

Allspice from Mexico

(Pimenta Dioca)

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


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Contrary to what many believe, Allspice from Mexico 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 grows in the Western Hemisphere exclusively).

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

How Is It Used?

Allspice from Mexico is a versatile seasoning that can be used to flavour sauces, condiments, curries, and other dishes.  Allspice from Mexico is used as a warming agent in marinades, stews, soups, and with its spicy aroma, it fits very well in seasoning mixtures for mulled wine and punch. Allspice from Mexico 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 from Mexico 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 from Mexico is rich in plant compounds that may have cancer-fighting, antiviral, anti-inflammatory, and antioxidant properties. Some of the most important compounds include:

  • Eugenol:  Eugenol is derived from phenylpropene. It’s lauded for its potential antibacterial, anti-fungal, anti-inflammatory, and cancer-fighting properties.
  • Quercetin: Quercetin is a type of flavonoid, a potent antioxidant that may fight damaging molecules called free radicals. Its antioxidant capacity may have cancer-fighting properties, and it’s also known for its potential antiviral and anti-inflammatory effects.
  • Gallic Acid: Gallic acid is yet another powerful antioxidant. As such, it may have cancer-fighting and antiviral effects. It has also been studied for potential protective effects on brain health, especially the prevention of Alzheimer’s and Parkinson’s diseases.
  • Ericifolin: Ericifolin is a phenolic compound that may have antibacterial and cancer-fighting properties.


Allspice and Clove As Source of Triterpene Acids Activating the G Protein-Coupled Bile Acid Receptor TGR5, Ladurner A, Zehl M, Grienke U, Hofstadler C, Faur N, Pereira F, Berry D, Dirsch V and Rollinger J, Front Pharmacol, 2017. PMID: 28769799

Allspice from Mexico 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.

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.


  • 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.

Keep your Allspice from Mexico 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 from Mexico may lose some of its flavour.