With a similar look to peppercorns and flavor like cinnamon bark and cloves, the wonderful flavor of allspice is great in spiked apple cider and as pickling spice. This versatile spice can even be used in peppermills to add extra freshness. Even though allspice is an individual spice, it has the aroma of a blend of cinnamon bark, cloves and nutmeg and maybe a little pepper. Allspice’s botanical name, Pimenta dioica, sounds like pimiento, but there is no relation to this red pepper. As a member of the myrtle family, allspice is an evergreen tree that can grow to heights of 25 to 40 feet tall. Allspice, chili pepper, and vanilla are all tropical spices that grow naturally in the Western Hemisphere.
Allspice takes a long time to grow. It is not until the seventh or eighth year that the tree starts to bear fruit. A full crop does not occur until after 15 years of growing. The allspice tree blooms in June, July, and August with the black currant-size berry being picked when it is still green. If allowed to ripen, the allspice gets purple-black, fleshy, and sweet and 
loses most of its aroma. The fruit turns reddish-brown while drying.
There are a number a places around the globe that produce allspice including Jamaica, producing the most, Guatemala, Mexico, and the Honduras. The highest quality berries are Jamaican. The berries are 4 to 5% oil and have the most clove-like aroma. The hand-picked berries come mostly from cultivated trees, typically resulting in cleaner and more uniform shaped berries than those from wild trees. Guatemalan and the Honduras berries a little smaller, have less oil, and a stronger bay-rum flavor. Allspice from Mexico is the largest and darkest with a flavor less sweet.
History
The discovery of the New World brought adventurers seeking exotic spices that would bring high pricess from European nobility. Spanish explorers discovered allspice after Columbus went to the West Indies and named it pimienta , which is Spanish for pepper since it was like peppercorns in size, shape, and flavor. In the 1600s, it was apparent the two spices were not related and the name allspice replaced pimienta.
Allspice Uses
Whole allspice is mostly used for pickling, but it is wonderful to put in broths, gravies, marinates, peppermills, pickles, spiked apple cider, and stews. When cooking with the whole berries, remove them before serving. For a stronger flavor, gently roast the whole berries. Try using the small, round, dark brown seeds in potpourris.
Use ground allspice in breads, cakes, chutneys, custards, gravies, ketchup, marinades, marmalades, pies, preserves, sauces, and soups. It is also delicious with fruit, particularly pineapple. Allspice can be substituted for cloves in a recipe if necessary. Try personally grinding berries for a fresher flavor.
back to top
