Jamaican allspice is considered the best grade for culinary use. Also known as Jamaica pepper, Myrtle pepper, and newspice. Its name comes from its smell, which is reminiscent of a combination of clove, cinnamon, ginger, and nutmeg. Jamaican allspice produces a smaller-sized berry than Central American allspice, similar in size to large peppercorns. It is suitable for mulling blends, pickling mixes, potpourri, and crafts (such as pomanders).