Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns.

Hailing from Jamaica, Mexico, and Honduras, allspice is pungent and fragrant. While often mistaken for a blend of “all spices”, the taste and aroma of this single spice remind many people of a mix of cloves, cinnamon, and nutmeg.

Allspice is used in Jamaican jerk seasoning and in Jamaican soups, stews, and curries. It also is used in pickling spice, spiced tea mixes, and baked goods.

Selecting and Storing Allspice

Store in a cool, dark, dry place.

Preferences: No Corn, No Yeast, No Molds, No Citrus, No Tubers, No Nightshade, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Legumes, No Grains, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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