Ground allspice is even more pungent than its whole counterpart. It is dark brown in color, and has the smell and taste of cinnamon, nutmeg, and clove combined. Some also claim a hint of the camphor pungency of juniper berry and/or the bite of black pepper.
Equally at home in sweet or savory dishes, ground allspice can be found in both meat rubs and in sugary baked goods. For most Americans pinching ground allspice will immediately transport them to autumn when there is an abundance of spiced pumpkin lattes, smoothies, cocktails, scones, and of course pies. Elsewhere however, ground allspice is more popularly known as the key ingredient in the blend of spices that make Jamaican Jerk.
Ground allspice is also found in Mexican dishes, particularly mols, as well as in a variety of other sauces, marinades, vinaigrettes, and spiced syrups. It is also an ideal supplement to chocolate foodstuffs, where it adds complexity and richness.