Jamaican warming spice with digestive support and culinary versatility.
Pimento, commonly known as allspice, comes from the dried unripe berries of the Pimenta dioica tree native to Jamaica and Central America. The name "allspice" reflects its complex flavor profile that combines notes of cinnamon, nutmeg, and cloves. Jamaica produces the highest quality pimento, where it's an essential ingredient in jerk seasoning and traditional Caribbean cooking.
Tip: Whole berries retain potency longer—grind fresh as needed for maximum flavor and aroma.
These are general wellness themes in traditional use and culinary traditions—not disease treatment claims.
Jamaica produces the world's highest quality pimento with superior essential oil concentration. Common sourcing regions include:
Quality checklist:
Whole vs. ground: Whole berries stay fresh for 3-4 years when properly stored. Grind in a spice grinder or mortar and pestle just before use for maximum flavor. One tablespoon of whole berries yields about 4 teaspoons of ground allspice.
Pimento dram: Jamaican liqueur made from pimento berries, used in Caribbean cocktails (like the Lion's Tail) and as a flavoring agent in baking.
Storage: Keep whole berries in an airtight container away from light and heat. Ground allspice loses potency within 2-3 years.
Substitution: If unavailable, mix ½ tsp cinnamon + ¼ tsp cloves + ¼ tsp nutmeg to approximate 1 tsp allspice (though authentic flavor cannot be fully replicated).
Yes. "Pimento" is the Caribbean (especially Jamaican) name for what's commonly called "allspice" in North America and Europe. Both refer to berries from the Pimenta dioica tree. Not to be confused with pimiento peppers (red sweet peppers used in stuffed olives).
Jamaica's climate and soil produce pimento with the highest concentration of essential oils, particularly eugenol, giving it superior flavor and aroma. Jamaican pimento is considered the gold standard globally.
Yes. Traditional Caribbean remedy involves steeping 1 teaspoon of crushed berries in hot water for 10 minutes. Often combined with ginger for digestive comfort. Start with small amounts as the warming oils can be potent.
No. Despite being called "pimento" or "Jamaica pepper," allspice berries are not hot peppers and contain no capsaicin. The "warmth" comes from aromatic compounds like eugenol, similar to cloves.
For 1 teaspoon of allspice, you can use: ½ teaspoon cinnamon + ¼ teaspoon cloves + ¼ teaspoon nutmeg. However, the authentic flavor of whole pimento is irreplaceable in jerk seasoning and Caribbean dishes.
Whole berries: 3-4 years stored properly in airtight container. Ground allspice: 2-3 years, but flavor fades faster. Always store in cool, dark place. Aroma test: If crushed berries don't smell strongly aromatic, they've lost potency.
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