Allspice acquired its name in the early seventeenth century when someone noticed that its flavour and scent resemble a mixture of cloves, nutmeg, and cinnamon—obviously these three do not encompass all 250 spices in existence, but close enough. Another plant whose name derives in part from the word all is allbone, an herb whose spiny, jointed stalk makes it resemble a human skeleton. Alligator, however, does not mean all gators, but instead derives from a Spanish source meaning the lizard.
The desiccated and pulverized fruits derived from the pimento tree indigenous to the West Indies possess a taste akin to a medley of seasonings, notably cloves, cinnamon, and nutmeg.
The berries of an evergreen tree that thrives in the regions of West Indies and South America are similar in appearance to peas. These berries are composed of minuscule seeds that are subsequently dried to produce a deeply dark brown hue, and they can be utilized either in whole form or finely ground. The flavor of these berries has been described as a harmonious blend of nutmeg, cloves, and cinnamon, hence the popular moniker of “allspice”. When ground into a powdered form, they are alternatively referred to as pimento or Jamaica pepper, despite not possessing the hot, pungent taste of authentic pepper. In culinary applications, allspice is utilized as a flavor enhancer in a range of dishes including pickles, meat dishes, soups, marinades, and broth. Additionally, it is an integral component of curry powder and can be found in sweet dishes such as fruit custards, gingerbread, and spicy cakes.