Allspice vs. Clove — What's the Difference?

Beneficial for digestive issues.

A spice from dried flower buds.

Often used in sweet and savory dishes.

Strong, pungent, and distinctive in flavor.

Common in Caribbean cuisine.

Known for its antiseptic properties.

A spice from dried pimento berries.

Integral to some traditional remedies.

Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name "allspice" was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove.Several unrelated fragrant shrubs are called "Carolina allspice" (Calycanthus floridus), "Japanese allspice" (Chimonanthus praecox), or "wild allspice" (Lindera benzoin).

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice.

An evergreen tree (Pimenta dioica) native to the West Indies, Mexico, and Central America, having opposite, simple leaves and white flowers clustered in cymes.

An evergreen tree (Syzygium aromaticum) native to the Moluccas and widely cultivated as a source of oil and for its aromatic dried flower buds.

The dried, nearly ripe berries of this plant, used as a spice. In both senses also called pimento.

A flower bud of this plant, used whole or ground as a spice.

(uncountable) A spice; the dried and ground unripe fruit of Pimenta dioica, thought to combine the flavours of several spices, such as cinnamon, nutmeg and cloves.

One of the small sections of a separable bulb, as that of garlic.

(countable) Pimenta dioica, an evergreen tree of tropical America with aromatic berries.

A past tense of cleave1.

The berry of the pimento (Eugenia pimenta), a tree of the West Indies; a spice of a mildly pungent taste, and agreeably aromatic; Jamaica pepper; pimento. It has been supposed to combine the flavor of cinnamon, nutmegs, and cloves; and hence the name. The name is also given to other aromatic shrubs; as, the Carolina allspice (Calycanthus floridus); wild allspice (Lindera benzoin), called also spicebush, spicewood, and feverbush.

(Archaic)A past participle of cleave1.

Aromatic West Indian tree that produces allspice berries

A past tense of cleave2.

Deciduous shrubs having aromatic bark; eastern China; southwestern and eastern United States

A very pungent aromatic spice, the unexpanded flower bud of the clove tree.

Ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves

(countable) A clove tree, of the species Syzygium aromaticum (syn. Caryophyllus aromaticus), native to the Moluccas (Indonesian islands), which produces the spice.

Resembles a blend of multiple spices.

(countable) An old English measure of weight, containing 7 pounds (3.2 kg), i.e. half a stone. is this under the correct etymology?

One of the small bulbs formed in the axils of the scales of a large bulb.

Cleft.

A cleft; a gap; a ravine; - rarely used except as part of a proper name; as, Kaaterskill Clove; Stone Clove.

A very pungent aromatic spice, the unexpanded flower bud of the clove tree (Eugenia aromatica syn. Caryophullus aromatica), a native of the Molucca Isles.

One of the small bulbs developed in the axils of the scales of a large bulb, as in the case of garlic.

A weight. A clove of cheese is about eight pounds, of wool, about seven pounds.

Aromatic flower bud of a clove tree; yields a spice

Moderate sized very symmetrical red-flowered evergreen widely cultivated in the tropics for its flower buds which are source of cloves

One of the small bulblets that can be split off of the axis of a larger garlic bulb

Spice from dried unopened flower bud of the clove tree; used whole or ground

Essential in many Asian dishes.

Clove has antiseptic properties and can help alleviate toothaches.

No, allspice is its own spice, though its flavor is reminiscent of several spices, including cloves.

While they have similar warmth, they have distinct flavors, so it might alter the dish's taste.

Clove can be used whole or ground, but due to its strong flavor, it's used sparingly.

Store in an airtight container in a cool, dark place.

Allspice is native to the West Indies and Central America.

Clove is used in various Asian, African, and Middle Eastern dishes for its strong flavor.

Yes, allspice can aid digestion and has anti-inflammatory properties.

Yes, due to its potent flavor, it's essential to use clove judiciously.

While they both add warmth, they have distinct flavors, so the final product will taste different.

Its name reflects its flavor, which seems like a blend of multiple spices.

It's a primary ingredient in jerk seasonings and various marinades.

No, while allspice is a single spice, mixed spice is a blend of several spices.

Yes, it's used in certain warm drinks and also in some alcoholic beverages like rum.

Beyond its antiseptic properties, clove has been used for digestive issues and respiratory ailments.