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Christopher Columbus brought allspice to Spain from the Caribbean, where it got the name "pimienta," which is Spanish for pepper. Although he was seeking pepper, he had never actually seen real pepper and he thought allspice was it. Its Anglicized name, pimento, is occasionally used in the spice trade today. Before World War II, allspice was more widely used than it is nowadays. During the war, many trees producing allspice were cut, and production never fully recovered. Most allspice is produced in Jamaica, but some other sources for allspice include Guatemala, Honduras, as well as Mexico. Jamaican allspice is considered to be superior due to its higher oil content, which gives it a more appealing flavor.
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