Also called Jamaica pepper, pepper, myrtle pepper, pimenta, Turkish yenibahar, or newspice,Allspice is the dried unripe fruit of the Pimenta dioica tree. Allspice can be used as a condiment in different dishes, and is easily combined with other spices. Its flavor and aroma are similar to clove, cinnamon, black pepper, and nutmeg, perhaps giving rise to its name "allspice".

It grows in the West Indies, Central America, and South America. The leading producers of allspice are Guatemala, Honduras, Jamaica, and Mexico.

How it is produced:

Allspice is the dried fruit of the Pimienta Dioica L. tree, a tropical evergreen of the Myrraceae family that grows up to 15 meters tall and flowers in April and May. Allspice flowers are small and white, and the tree has glossy and dark green elliptical-shaped leaves. The tree starts to produce after four years.

When ripe, the berries change from green to purple, and at harvest time the berries are picked by hand and then set out to dry under the sun.

Blowers are then used to separate the berries from any foreign material, such as sticks or leaves. The blowers separate the heavier allspice berries from the lighter foreign debris.

Adónde lo exportamos:

United States, Canada, Germany and Netherlands


Therapeutic uses:
Given the plant's high concentration of eugenol, it can be used as a local antiseptic or painkiller, and to relieve gastrointestinal symptoms.

Culinary and gastronomic uses:
Allspice can be used as a deodorant. The volatile oils in the plant contain eugenol, which is a weak antimicrobial agent.

In the kitchen, allspice can be used as a condiment, similar to bay leaves, in many local dishes as a flavor enhancer; ground allspice is often used in sauces and it is often one of the ingredients of industrial barbecue sauces.

Allspice is an essential ingredient in Caribbean cuisine; ground allspice is used in Mexican mole sauces, and in curry powders for sausages as well.

Allspice also produces fixing oils, essential oils, and aromatics.


• Allspice is widely used as a carminative to prevent or alleviate flatulence.
• It is used as an aromatic stimulant or tonic for the gastrointestinal tract and digestive system,
• As treatment for vomiting, stomach pain, diarrhea, and indigestion, as well as digestive problems such as dyspepsia and colic. It is a known appetite stimulant, as well.
• Allspice essential oils can be used as a tonic for the nervous system, and have been used to treat nervous exhaustion, hysteria, neuralgia, and convulsions.
• When used externally, the warming effects of allspice can be used to alleviate chest infections, arthritis, rheumatism, bruising, and muscle pain.
• Allspice has been used as a natural herbal remedy for fevers, colds, flu, diabetes, menstrual pain, and abundant menstrual flow.
• Allspice extract has antioxidant, antiseptic, and anesthetic properties, and can be very useful in fighting yeast-based fungal infections.
• Allspice is a natural source of beta-carotene, Vitamins A, B-1, B-2, and C, and niacin, thiamine, and riboflavin.
• It contains minerals such as iron, potassium, magnesium, selenium, and manganese.
• Its active elements are methyl eugenol and caryophyllene, resin, tannins, sugar, quercetin, glycosides, and sesquiterpenes; allspice contains homovanillic and homomandellic acids, malic acid, gallic acids, and lignin.
• Another active component is phenol eugenol, which is used by dentists as an antiseptic and local anesthetic.

In the year 2000, our company decided to take on the challenge of diversification, adding allspice as a new product and competing in Honduras with over six other companies that market and export this valued product around the world.

The majority of the allspice that we sell is from Santa Barbara, particularly the municipalities of Ilama, San José de Colinas, Gualala, Nueva Celilac, Petoa, San Nicolás, Atima, San Vicente and La Arada.

Over the years we grew so enamored with allspice that we began to import and select the largest and ripest seeds to plant in our country at the "Los Cedros" farm in La Libertad, where we have planted nearly 40,000 trees ranging in age from 2 to 8 years old.

The oldest trees have been producing allspice berries for the last four years, and in 2015 we harvested the first export crop of Salvadoran allspice.
Because we believe, think green, and are committed to supporting agriculture, we consider social responsibility to be a necessity. We are encouraging colleagues in the coffee sector to plant allspice, given its virtues and benefits, as part of the shade cover for their coffee plants. This kind of development can help the ecosystem to maintain soil moisture, and provide employment and income opportunities.

At Exagroli we strive to select the best allspice, to meet health and quality standards and the exacting specifications of the international market.

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