Allspice (piment) — what is it and why use it for BBQ?
Short answer: Allspice is a dried berry that tastes like a combination of clove, cinnamon, and nutmeg. It is the indispensable key ingredient in authentic Jamaican Jerk BBQ.
The name allspice is no coincidence: when the English discovered it, they thought this spice contained all known spices at once. That's an exaggeration, but the taste is indeed exceptionally complex — warm, spicy, and deep all at once. Here's everything you need to know.
What is allspice?
Allspice — also known as pimento, Jamaica pepper, or Pimenta dioica — is the dried unripe berry of a tropical tree native to the Caribbean. Jamaica is the world's largest producer and the home of the Jerk BBQ tradition.
The berries are dried and ground into a dark brown powder. Whole allspice lasts longer and provides a more intense flavor if ground just before use.
How does allspice taste?
Allspice has a warm, complex flavor with distinct notes of clove, cinnamon, and nutmeg — hence the name. It is spicy and slightly sharp, with a lingering warmth that you feel in the back of your throat. On the BBQ, it develops a deep, exotic flavor characteristic of Caribbean BBQ.
Allspice is intense — the clove notes can quickly overpower. Start with ½ teaspoon per 100g of rub and taste. You can always add more, but not less.
Why allspice in Jamaican Jerk?
Allspice is the absolute heart of the Jamaican Jerk tradition — without allspice, it's not real Jerk. Traditionally, whole allspice berries are used with pimento wood to smoke the meat, which provides a unique combination of smoke and spice not found anywhere else in the world.
In a Jerk dry rub, allspice combines with ginger powder, cinnamon, black pepper, and cayenne pepper for the distinctive hot, warm, and complex Jerk flavor. Check out the Jamaican Jerk rub.
Allspice vs. mixed spices
Allspice is a single spice — not a mixture. Do not confuse it with "mixed spices" or "speculaas spices". Those mixtures contain allspice as part of them, but they are not the same. For authentic Jerk BBQ, always use pure allspice.
- Allspice (pimento) — a single spice, complex in flavor
- Mixed spices — a mixture of several spices, including allspice
- Piment d'Espelette — something different: a Basque chili pepper, no relation
How to store allspice?
Dry, dark, and sealed. Ground allspice is best up to 12 months after opening. Whole berries remain good for up to 3–4 years and give a more intense flavor if ground just before use. Store them in an airtight jar away from light and heat.
Using allspice in BBQ
In a Jerk dry rub, use allspice as the flavor base — 1 part to 3 parts paprika as a guideline. Combine with ginger powder, cinnamon, black pepper, and a pinch of cayenne for a classic Jerk base. Works excellent on chicken, pork, lamb, and shrimp.
Traditional Jamaican Jerk is smoked over pimento wood — the wood of the same tree as the allspice berry. Difficult to find outside Jamaica, but a small amount of allspice berries on the coals gives a similar effect.