Spice

Mexican Allspice

A tier

Mexican allspice covers Pimenta dioica grown in Mexico’s warmer states, often slightly woodier and less clove-forward than top Jamaican lots but excellent in moles, adobos, and long-simmered stews. Berries may run a touch smaller; aroma still reads unmistakably allspice when fresh. Mexican cooks tuck whole berries into bean pots and vinegar pickles; grind for chorizo-style spice mixes. Compare side-by-side with Jamaican—Mexican can taste earthier, which suits chilli-heavy sauces. Source from reputable importers; stale “pimiento gordo” is a common disappointment.