Allspice is a spice made from the dried unripe berries of the Pimenta dioica tree, which is native to the Greater Antilles, southern Mexico, and Central America, but now cultivated in many warm parts of the world. It is also known as Jamaica pepper, myrtle pepper, pimenta, or pimento. The name allspice was coined by the English, who valued it as a spice that combined the flavors of cinnamon, nutmeg, and clove.

Allspice is a single spice made from dried berries of the allspice tree which look like peppercorns. It has a complex flavor profile that includes notes of cloves, nutmeg, star anise, fennel, black pepper, and cinnamon, and is warming with a peppery and savory backbone. It is used in a variety of dishes around the world, including Jamaican jerk seasoning, Middle Eastern baharat, Swedish pickled herring, Mexican mole, Portuguese beef stew, and corned beef. In the United States, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor.

Allspice can be used in ground form or whole. Once ground, allspice quickly loses its pungency, so it is best to grind it as needed. Ground spices are more intense than whole cloves or berries. Whole allspice berries are sometimes used in stews and soups, and for pickling and brining. Ground allspice is commonly used in desserts, such as pumpkin cake or pie, spice cakes, and gingerbread. If a recipe calls for allspice and you dont have any, you could mix up a substitute by combining equal parts ground cloves, ground cinnamon, and ground nutmeg.