allspice

American  

[awl-spahys] / ˈɔlˌspaɪs /

noun

1. the dried, unripe berries of an aromatic tropical American tree, Pimenta dioica, used whole or ground as a spice.

2. the tree itself.

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allspice British  

/ ˈɔːlˌspaɪs /

noun

1. a tropical American myrtaceous tree, Pimenta officinalis, having small white flowers and aromatic berries

2. the whole or powdered seeds of this berry used as a spice, having a flavour said to resemble a mixture of cinnamon, cloves, and nutmeg

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Etymology

Origin of allspice

First recorded in 1615–25; all + spice

Explanation

Allspice is a pungent ground spice that's used in various kinds of baking and cooking. The flavor of allspice is particularly important in jerk chicken and other Caribbean dishes. Allspice was first imported from Jamaica to England in the 16th century. Its distinct flavor, which resembles a combination of cinnamon, nutmeg, and cloves, inspired the English name allspice, and some historians credit a physician who accompanied Christopher Columbus with coining the name. The tree which produces the fruit is called an allspice as well, also known as a Jamaican pepper tree.

Example Sentences

I order French-style beef cubes, which are chunks of meat seasoned with spices like allspice and other ingredients you would find in French food with a Vietnamese influence.

From Los Angeles Times • Nov. 28, 2025

Across Central America, Indigenous and local communities are working to restore damaged lands, prevent forest fires, and revive traditional, bird-friendly livelihoods such as sustainable allspice and cacao production.

From Science Daily • Nov. 22, 2025

“I always loved warming spices like cinnamon, ginger, nutmeg, allspice and cloves,” Hutchings wrote.

From Salon • Nov. 19, 2024

Start with a spiced, citrus base, made with lemon peels muddled with brown sugar, cinnamon, cloves, allspice, star anise, black peppercorns and tea leaves.

From Seattle Times • Dec. 10, 2023

The smell followed her around the kitchen like it was on a leash, a combination of allspice, fresh earth, and rotten leaves.

From "The Secret Life of Bees" by Sue Monk Kidd