allspice

Allspice is the dried unripe berries of the evergreen tree Pimenta dioica, native to the Caribbean and parts of Central America. It is a member of the myrtle family (Myrtaceae). The berries are harvested when green and then dried, turning brown. The spice is commonly sold as whole dried berries or ground into a powder.

The aroma and flavor are warm and complex, reminiscent of a blend of cinnamon, nutmeg, and cloves, which gave rise to the name allspice. The essential oil contains compounds such as eugenol that contribute to this clove-like character. Allspice flavor holds up well in both savory and sweet dishes, though ground allspice loses potency more quickly than whole berries.

Origin and cultivation: The spice is associated with Jamaica and other Caribbean islands, and Jamaica remains a major producer. It is also grown in Guatemala, Mexico, and other tropical regions. Berries are typically harvested by hand and dried in the sun or by alternative methods.

Culinary use: In Caribbean and Central American cooking, it is a key component of jerk seasoning, spice blends, marinades, and pickling. In baking and desserts, ground allspice appears in fruitcakes, pumpkin pies, plum puddings, and various spice blends. It can be used whole to flavor sauces and liqueurs.

Terminology and storage: Whole berries retain flavor longer than ground powder and should be stored in a cool, dark place. Ground allspice should be kept in a tightly sealed container away from heat or light. The spice is sometimes called pimento and should not be confused with black pepper or the pimiento pepper used in some cuisines.