Ground Allspice, Pimenta dioica, is not a spice blend—as people often mistakenly believe it to be—but rather, the dried, unripe berries of the tree. It is also called allspice powder or allspice. 

Allspice contains approximately 3% volatile oil by weight, composed mainly of eugenol, which is a mild anesthetic. 

Allspice is the only spice that is grown exclusively in the Western Hemisphere; it is native to Mexico and Central America, and is also commonly found in Jamaica and the Caribbean. 

Businesses that frequently purchase Ground Allspice are Mexican, seafood, BBQ and chicken restaurants; cafes, food trucks, and brewpubs; independent spice shops; breweries; catering and seasoning companies; and companies who manufacture sauces, chocolates, and nuts. 

Aside from standard Allspice Berries, there are several different varieties of Allspice available. Please visit our Allspice results page to browse our Allspice selection. 

Flavor Profile 

Ground Allspice is woodsy and peppery with notes of cinnamon and ginger.  

How To Use 

Ground Allspice is a standard ingredient in Mexico’s signature mole sauces and is also found in the Mexican stew birria. It is a staple in Middle Eastern cooking like these Kofte Kebabs or Spatchcock Chicken with Za'atar.  Use in the spice mix when making Chicken Tagine. Blend with caramelized onions for a sweet onion jam or toss over cubed butternut squash and roast.  Rub on chicken wings and bake or air-fry. Stir into the custard for pumpkin pie or add to carrot cakes and muffins. Blend with sugar to make a succulent filling for apple pie. It is an indispensable ingredient for gingerbread.  Gingerspice Walnuts make a great snack for holiday parties and even better for holiday gifts.   

Pair Ground Allspice with Caribbean spices like habaneros, cloves, grapefruit, and citrus. It goes well with  cumin, onion, tamarind, cinnamon, chocolate, cloves, pumpkin, ham, cakes, and puddings.