Organic Allspice Powder — USDA Certified | Baking, Marinades & Mulled Beverages

Organic Ground Allspice is one of the most extraordinary spices in the world — a single dried berry that somehow tastes like cinnamon, cloves, nutmeg, and black pepper all at once. That is precisely why 17th-century English spice traders named it "allspice" — it seemed to contain all spices in one. Ground from whole dried Pimenta dioica berries grown on certified organic farms in the highlands of Guatemala, our allspice powder brings this complex, warmly aromatic spice to your kitchen in its most convenient, instantly usable form. USDA Certified Organic, Non-GMO, Kosher, and gluten-free.

✓ USDA Certified Organic  |  ✓ Non-GMO  |  ✓ Gluten-Free  |  ✓ Vegan  |  ✓ Sourced from Guatemala  |  ✓ No Fillers or Additives

What is allspice — and why does it taste like four spices in one?

Allspice is not a blend of spices — it is a single spice made from the dried unripe berries of Pimenta dioica, an evergreen tree native to Central America and the Caribbean. The berries contain a complex array of volatile compounds — primarily eugenol (also found in cloves), cinnamic aldehyde (cinnamon), and other aromatic compounds — that together create a flavor profile genuinely reminiscent of cinnamon, cloves, nutmeg, and black pepper simultaneously.

This complexity makes allspice extraordinarily versatile. It works in sweet applications (cakes, pies, cookies, mulled wine), savory applications (jerk seasoning, meat rubs, stews, pickles), and spice blends (baharat, pumpkin spice, Chinese five-spice substitutes) with equal effectiveness. Very few single spices span that range.

Flavor profile and how much to use

Ground allspice has a warm, intensely aromatic flavor — leading with clove-like warmth, followed by sweet cinnamon and nutmeg notes, finishing with a mild peppery heat. It is pungent — a little goes a long way. Start conservatively and adjust to taste.

• Baked goods (standard batch): ¼–½ tsp — enough to contribute warmth without dominating
• Savory meat dishes (per lb of meat): ¼–½ tsp in spice rubs and marinades
• Soups and stews (serves 4–6): ¼ tsp — add early in cooking for best integration
• Jerk seasoning (per lb of chicken): ½–1 tsp as part of the full jerk spice blend
• Pickling brines (per quart jar): ¼ tsp ground or 3–4 whole berries
• Mulled wine (per bottle): ¼ tsp alongside cinnamon sticks, cloves, and orange peel

Jerk seasoning — allspice's most famous role

Allspice is the defining, irreplaceable spice of Caribbean jerk seasoning — the complex, fiery, smoke-kissed marinade that transforms chicken, pork, and fish. Without allspice, it is not jerk. Here is a complete homemade jerk seasoning:

• Homemade jerk seasoning (for 2 lbs protein):
  1 tsp ground allspice, 1 tsp dried thyme, 1 tsp smoked paprika, ½ tsp cinnamon, ½ tsp black pepper, ½ tsp cayenne, ¼ tsp nutmeg, 4 garlic cloves (minced), 3 green onions (chopped), 1 scotch bonnet or habanero pepper (seeded), 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp neutral oil, juice of 1 lime. Blend to a rough paste. Marinate chicken thighs or pork overnight. Grill over high heat — ideally with wood chips for authentic smokiness.
• Quick dry jerk rub: Combine 1 tsp allspice + ½ tsp cayenne + ½ tsp smoked paprika + ½ tsp thyme + ¼ tsp cinnamon + ¼ tsp black pepper + ½ tsp brown sugar + ½ tsp salt. Rub generously over protein 30 minutes before cooking. No marinade time required.

Middle Eastern cooking — baharat and seven-spice

Allspice is a cornerstone of Middle Eastern spice blends — perhaps most prominently in baharat (Arabic for "spices"), the warm, complex blend used across Arab cuisines:

• Baharat spice blend: Combine 2 tsp allspice + 2 tsp black pepper + 1 tsp cinnamon + 1 tsp coriander + 1 tsp cumin + ½ tsp cloves + ½ tsp nutmeg + ½ tsp cardamom. Use in kibbeh, kofta, lamb stews, rice dishes (maqluba, kabsa), and as a finishing spice on roasted meats.
• Lebanese seven-spice (sabaa baharat): Similar blend where allspice is the dominant note. Used in stuffed grape leaves, fattoush, and Lebanese meat pies (sfeeha).
• Turkish kofta and köfte: Add ½ tsp allspice to ground lamb or beef alongside cumin, onion, and parsley for authentic Turkish-style meatballs or kebabs.

Holiday baking and beverages

• Pumpkin spice blend: Allspice is an often-overlooked component — add ¼ tsp to a standard pumpkin spice mix of cinnamon, ginger, nutmeg, and cloves for a rounder, more complex warm spice profile.
• Gingerbread and speculaas: Add ¼–½ tsp to gingerbread cookie or cake batter alongside ginger, cinnamon, and cloves for authentic depth.
• Christmas cake and fruit cake: A classic British and Caribbean fruit cake includes 1 tsp allspice alongside mixed spice — it is essential to the characteristic holiday flavor.
• Mulled wine and cider: Add ¼ tsp ground allspice (or 4 whole berries) per bottle of wine alongside cinnamon sticks, cloves, orange peel, and star anise. Simmer 20–30 minutes. Strain before serving.
• Spiced hot chocolate: Add a pinch (⅛ tsp) to your cocoa blend — allspice pairs beautifully with dark chocolate and amplifies the spice notes in cacao.

Eastern European and global uses

• Polish bigos (hunter's stew): Allspice berries (whole or ground) are a traditional seasoning in this hearty sauerkraut and meat stew — one of Poland's national dishes. Add ¼ tsp ground allspice alongside bay leaves and black pepper.
• Pickling brines: Essential in European-style vegetable pickles and meat brines. Add ¼ tsp ground allspice per quart of pickle brine alongside mustard seeds, dill, and black pepper.
• Swedish meatballs: Ground allspice is the distinguishing spice in authentic Swedish köttbullar — add ¼ tsp per lb of ground meat alongside nutmeg and white pepper.
• Jamaican rice and peas: Add ¼ tsp to the coconut milk broth alongside thyme and scotch bonnet for traditional Caribbean flavor.

Ground allspice vs. whole allspice berries — when to use which

• Ground allspice (this product) — instant incorporation into batters, doughs, spice rubs, marinades, and spice blends. No grinding required. Best for baking, jerk seasoning, and any wet preparation.
• Whole allspice berries — infused in soups, stews, pickling brines, mulled wine, and slow-cooked dishes where you want to remove them before serving. Produce a cleaner, more subtle allspice flavor. See our Organic Allspice Whole Berries.
• Conversion: ¼ tsp ground allspice = approximately 5 whole allspice berries for flavor intensity in liquid applications.

Sourced from Guatemala — the original home of allspice

Pimenta dioica is native to Central America and the Caribbean — allspice grows naturally in the tropical forests of Guatemala, Mexico, Honduras, and the Caribbean islands. Guatemala is one of the world's primary commercial allspice producers, where the warm, humid highlands and volcanic soils create ideal conditions for berries with high essential oil content and the characteristic complex aroma that makes allspice so distinctive.

Our allspice is sourced from certified organic farms in Guatemala, harvested when the unripe green berries have reached full size (when essential oil content peaks, before the berries ripen to black), then sun-dried and stone-ground to a fine, consistently aromatic powder.

Why Spicy Organic ground allspice

• USDA Certified Organic, every batch: Cert #0847519, Texas Department of Agriculture. No synthetic pesticides or fertilizers.
• Harvested unripe at peak essential oil content: Allspice berries are harvested before ripening — when eugenol and other volatile compounds are most concentrated. This is what gives quality allspice its intensely complex aroma vs. the flat, one-dimensional character of commodity allspice.
• Guatemalan highland origin: Volcanic soil and tropical climate produce berries with high natural essential oil content — noticeably more aromatic than commodity allspice.
• Non-GMO and gluten-free: 100% pure ground allspice — no fillers, no additives, no flow agents.
• Resealable stand-up pouch: Airtight seal preserves the complex volatile compounds that make allspice distinctive between uses.
• Packed fresh in McKinney, Texas.

Available sizes and companion product

Choose your size:

• 4 oz — ideal for occasional use or first-time buyers
• 8 oz — for regular bakers and jerk cooking enthusiasts
• 16 oz — best value for heavy users and spice blend makers

Also available:

• Organic Allspice Whole Berries — for pickling brines, mulled wine, slow-cooked stews, and any application where you want to remove the allspice before serving

Need bulk quantities? Visit our wholesale page for 5 lb to 44 lb pricing.

Storage and shelf life

Store in a cool, dry place away from heat, light, and moisture. Keep the resealable pouch tightly sealed between uses — ground allspice's volatile essential oils dissipate rapidly on exposure to air. Properly stored, organic ground allspice retains peak aroma and flavor for 2–3 years. Whole allspice berries last 3–4 years under the same conditions. The freshness test: open the pouch and inhale — fresh ground allspice has an immediate, complex, clove-forward aroma. Flat or faint smell means the essential oils have dissipated.

Product details

• Botanical name: Pimenta dioica
• Common names: Allspice, pimento, Jamaica pepper (historical), myrtle pepper
• Origin: Guatemala
• Form: Finely ground powder from dried unripe berries
• Color: Warm reddish-brown
• Flavor profile: Complex and warm — cinnamon, cloves, nutmeg, and black pepper simultaneously
• Certifications: USDA Organic (Cert #0847519), Non-GMO, Gluten-Free, Vegan
• Packaging: Resealable stand-up pouch
• Available sizes: 4 oz, 8 oz, 16 oz
• Certifying body: Texas Department of Agriculture
• Packed in: McKinney, Texas, USA
• Shelf life: 2–3 years, properly stored

Frequently asked questions

Why is allspice called "allspice" if it's just one spice?
Allspice gets its name from 17th-century English spice traders who noted that its flavor seemed to combine cinnamon, cloves, nutmeg, and black pepper — all the most prized spices of the era — into a single berry. It is not a blend; it is the dried unripe berry of Pimenta dioica, a tropical tree native to Central America. The complex flavor comes from a unique combination of natural volatile compounds — primarily eugenol (the same compound found in cloves) alongside cinnamon-like and pepper-like compounds.

How much ground allspice should I use in a recipe?
Allspice is potent — start conservatively. For baked goods (standard batch), ¼–½ tsp. For savory meat dishes (per lb of meat), ¼–½ tsp in rubs or marinades. For soups and stews (serves 4), ¼ tsp added early in cooking. For jerk seasoning, ½–1 tsp as part of the full spice blend. For mulled wine (per bottle), ¼ tsp. Always taste and adjust — allspice's intensity increases during cooking.

Can I substitute allspice for cinnamon, cloves, or nutmeg?
Yes — allspice is an effective substitute for any of the spices it mimics. As a substitute for cinnamon, cloves, or nutmeg individually: use ¾ of the amount called for (allspice is slightly more intense). As a substitute for "mixed spice" or "pumpkin spice" blends: use allspice at ½ the total amount called for. The flavor will be similar in warmth but slightly more complex.

Is allspice used in jerk seasoning?
Yes — allspice is the defining, irreplaceable spice in Caribbean jerk seasoning. Authentic jerk chicken or pork without allspice is not truly jerk. Use ½–1 tsp ground allspice per lb of protein in your jerk marinade alongside scotch bonnet pepper, thyme, garlic, and brown sugar. The allspice provides the characteristic warm, clove-forward backbone of the seasoning.

What is the difference between ground allspice and whole allspice berries?
Ground allspice dissolves instantly into dry rubs, batters, and spice blends — best for baking, jerk seasoning, and any wet preparation requiring smooth incorporation. Whole allspice berries are infused in liquids (soups, mulled wine, pickling brines, stews) and removed before serving — producing a cleaner, more subtle allspice flavor without the powder dispersed throughout the dish. Both are available from Spicy Organic.

Is Spicy Organic ground allspice USDA certified organic?
Yes. Our Organic Ground Allspice is USDA Certified Organic under Regulations 7 CFR Part 205, Certificate Number 0847519, issued by the Texas Department of Agriculture. Sourced from certified organic farms in Guatemala. Non-GMO, gluten-free, vegan, and 100% pure ground allspice with no fillers or additives.