Allspice or Jamaican pepper is a berry that, because of its complex taste, is an excellent substitute for the three aromas that it unites: clove, a hint of nutmeg and cinnamon and laurel. But allspice is also peppery. 

Allspice is the dried, still unripe fruit of a bush from the myrtle family, which at first sight looks a lot like the laurel.

Like other pseudo-peppers, allspice contains a sharp substance, in this case gingerol, which we know from ginger. Allspice also unites the aromas of cinnamon, nutmeg and clove, and is therefore called 'allspice'. The berry has had these names since the British first encountered them in the early 17th century. A century earlier Columbus had discovered the spice in Jamaica, and gave it the name Jamaican pepper berry on the assumption that it was related to a (real) pepper.

The British made every effort in the 17th century to control trade by obstructing the spread of the plant. They could know that birds would throw a spanner in the works. These spread the seed all the way to Hawaii. By the way, allspice grew not only in Jamaica, but in many places in the Greater Antilles. The Pimenta diocia still only grows in the western hemisphere.

Jamaica is the main producer, with 70% of world trade. Our - organically grown - allspice comes from Guatemala. After picking, the berries are left alone for a short time to give the taste a chance to develop. Only then are the berries dried.

Allspice is of course a must in Caribbean cuisine, but also in the kitchens of the Middle East, such as Palestinian cuisine. Great Britain has such a special bond with "allspice" that it is even used in cake. In France, allspice is also called the 'quatre épices', after the three main aromas of clove, cinnamon and nutmeg and ginger.

Smell and taste

The all-spice character of allspice is evident from the following short summary of aromatic substances in the berry:

  • eugenol, the characteristic scent of clove, nutmeg, cinnamon, basil and bay leaf
  • β-phellandrene, a pleasant mint and citrus flavor
  • α-humulene, woody, as in hops (humulus lupulus)
  • 1,8-cineol, eucalyptol, the refreshing taste of mint (and eucalyptus oil)
  • δ-cadinene, as thyme, and
  • germacrene D, spicy and woody.


The fresh allspice berries are not eaten, only the dried ones are. They ares used as a substitute for bay leaves in broths, in meat products and sausages, with game, fish (the Spanish escabeche) and in ragouts and marinades. Allspice is also delicious with pear or apple, and in rice pudding! In the English kitchen you will find numerous baking dishes and desserts with allspice. Use it whole (whether or not crushed) or ground.


  • 100% dried fruit of the Pimenta diocia
  • origin: Guatemala
  • harvest 2018


  • available in pouch and glass
  • pouchescontain 30, 45, 60, 150 and 300 grams respectively
  • glass jar contains 45 grams

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • the flat box has a flat 'velvet' inlay, and is suitable for  our small and medium-sized pouches (150 and 250 ml), marked with an arterisk *. Capacity: 4-5 bags, depending on the type of spice
  • for further details (and images) of our gift packaging, please refer to the product page

General advice

  • keep your allspice in a dry and pretty cool place
  • the expiry date is meant as an indication

Best before

  • january 2022

Botanical name
Cupressaceae Juniperus communis
No additions 100% dried fruit
Allergen information
Contains no allergenes

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All spice

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