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ALLSPICE is a pungent and sharply aromatic spice. it combines the flavors of cinnamon, cloves, nutmeg, and juniper berries. Allspice is available in both whole and ground form. It is preferable to buy it whole and grind it just before using. It is usually used in combination with other spices in fruit desserts, cakes, and pies.

Excerpted from American Spice Trade Association. 1966. A glossary of Spices. American Spice Trade Association. 76 Beaver Street, New York, NY 10005

Pimenta officinalis L.)
Not only was the Allspice tree discovered in the Western Hemisphere by the early explorers, but it refuses to bear when moved away from its Caribbean homeland.

In summer, these shiny-leaved evergreen trees of the myrtle family are laden with berries which, when dried, resemble oversized smooth peppercorns. These we know as Allspice, but in some sectors, particularly the West Indies, the old Spanish name "pimento" is still used.

"Allspice" was named that because its aroma suggests a blend of cloves, cinnamon and nutmeg. It shouldn't be confused with "mixed pickling spice" which is a mixture of Allspice berries and a dozen other whole spices. Nor should "pimento" be confused with "pimiento" which is a kind of red pepper used as a garnish.

Allspice berries are sold both whole and ground. Use whole berries in meat broths, gravies, pickling liquids. Ground Allspice is delicious in fruit cakes; pies; relishes; preserves. Good, too, with sweet yellow vegetables and tomatoes.

Allspice reaches us from Jamaica, Guatemala, Honduras, and Mexico.

Updated: Wednesday, December 5, 2007.