Facts about allspice, how to use it in cooking, and an Easter recipe for hot cross buns

One of the spices that goes into jerk seasoning in Jamaica, allspice is employed in Europe to make spiced breads such as gingerbread

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Allspice, the fruit of a type of myrtle shrub, is widely used in Jamaica in the Caribbean, where it goes into jerk seasoning for meat, and by bakers in Europe. It is an essential ingredient of hot cross buns, traditionally baked on Good Friday. Photo: Shutterstock

Published: 3:15pm, 11 Apr 2025

Because of its name, I used to think allspice was a mixture akin to five-spice, ras el hanout, quatre epices and shichimi. It does actually taste somewhat like a blend of strong, aromatic spices such as clove, cinnamon, nutmeg and peppercorns.

The fruit of a type of myrtle shrub, allspice is important in Caribbean cuisines, especially that of Jamaica, which grows much of the world’s supply and where it is used in the spice mixture for jerk-style barbecued meats.

In Europe, it is used in some types of sausage and meatball, in mince pies and Christmas pudding, and in spiced breads such as lebkuchen, honey cake, gingerbread and pain d’epices.

In aromatherapy, allspice essential oil is believed to be an aphrodisiac, help with digestive problems and have antioxidant and sedative qualities; it is also said to be a skin irritant, so it should be heavily diluted with milder oils.

Hot cross buns

Hot cross buns are traditionally eaten on Good Friday, which falls on April 18 in 2025. These spicy, slightly sweet buns can be delicious; of course, the cross can be omitted if you are not a Christian.

Some people like to eat hot cross buns fresh, but I prefer them a little stale - cut in half and toasted on both sides in a lightly oiled skillet (or under a grill) then spread with salted butter.