Jamaican Allspice Berries
Jamaican allspice, also known as pimento, is a spice derived from the dried unripe berries of the Pimenta dioica plant, which is native to the Caribbean, particularly Jamaica. The name "allspice" comes from the fact that the flavor is said to resemble a combination of cinnamon, cloves, and nutmeg.
When using Jamaican allspice berries in cooking, you can grind them as needed for recipes, or you can tie them in a cheesecloth bag and add them to dishes like soups and stews, removing the bag before serving.
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warm | sweet | peppery
Jamaican Allspice Berries has a warm, sweet, and aromatic flavor with notes of cinnamon, clove, and nutmeg. It adds depth and complexity to both sweet and savory dishes.
In Jamaican cuisine, allspice is a fundamental ingredient in many dishes, such as jerk chicken and jerk pork. It's also used in soups, stews, and various marinades.
- Grind Fresh – Use a spice grinder or mortar & pestle to release full flavor for jerk seasoning, rubs, and baked goods.
- Simmer Whole – Add 2–3 berries to soups, stews, curries, or mulled cider for a slow infusion.
- Pickling & Preserving – Ideal for chutneys, marinades, and pickled vegetables.
- Infuse – Enhance brines, teas, or homemade liqueurs with its warm aroma.
Fine Spice Tip:
A little goes a long way—start with 2–3 whole berries in simmered dishes or ½ teaspoon ground in baked recipes.
Versatile Gourmet Seasoning
Culinary Uses:
- Jamaican Jerk chicken, pork, and seafood
- Caribbean rice and bean dishes
- Savory stews, curries, and braises
- Apple pie, spice cakes, and holiday cookies
- Pickled vegetables, chutneys, and sauces
- Warm winter drinks like cider, mulled wine, or spiced rum
Pairs beautifully with:
- Savory: Garlic, onion, thyme, rosemary, bay leaf, chili
- Sweet: Cinnamon, clove, nutmeg, ginger, vanilla
- Proteins: Pork, chicken, beef, lamb, seafood
- Produce: Apples, pears, pumpkins, sweet potatoes, plantains
Pure & Natural
Whole allspice berries
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