allspice

American  

[awl-spahys] / ˈɔlˌspaɪs /

noun

allspices plural

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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Other Word Forms

Noun Inflected Forms

• allspices
  plural

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

See Examples For:

allspice allspices

Jamaican jerk seasoning, made with allspice, cinnamon, nutmeg and cloves, is a reminder that the spice route reached all the way to the Western Hemisphere.

From The Wall Street Journal ● Apr. 17, 2026

Don’t sleep on seasoning: warming spices like cinnamon, allspice and cardamom, plus baking favorites like ginger, citrus zest, or vanilla, take a smoothie from functional to delicious.

From Salon ● Jan. 29, 2026

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

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

For a dozen large lemons boil three quarts of vinegar, with two dozen peppercorns, two dozen allspices, and four races of ginger sliced.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady