Allspice

Allspice (Pimenta dioica) comes from the unripened dried berries of the Jamaica pepper. When ground, these hard, brown, smooth seeds taste like a mixture of cinnamon, cloves, nutmeg and juniper berries, which is why it is sometimes mistakenly thought to be a mixture of spices, and hence its name of allspice.

Ground Allspice

Whole Allspice

In Jamaica, the berries are known as pimiento, where they are used an essential ingredient in jerk seasoning - a spicy paste rubbed on pork, chicken and other meats before they are grilled. Allspice may also be used to enhance the flavour of pâtés, soups, casseroles (especially beef), poached fish and pork pies, and is often used in a number of preserved foods, such as salt beef, soused herrings and pickled pork, where it imparts a peppery, spicy flavour. It may also be used in sweet recipes, including stewed fruit, steamed puddings and fruit cakes, and may be combined with elderberries, cloves and ginger to make a port-like, sweet, dark purple wine.