An older name for allspice, the dried unripe berry of Pimenta dioica, a tree native to Jamaica and the Caribbean. The name reflects the spice’s historical export trade through Jamaica, once the dominant source. Allspice earned its English name because its warm, complex flavour suggests a blend of cinnamon, cloves, and nutmeg. It is used whole in pickling brines, mulled drinks, and Caribbean jerk seasoning, and ground in baking, sausages, and curry powders. Like all spices, it should be stored airtight away from heat and light to preserve its volatile oils. The term Jamaica pepper survives mainly in older cookbooks and European usage.