On several occasions the topic of allspice or pimento wood has come up. Well, I finally have a definitive answer as to why it's not available in the U.S.
Seems in the mid to late 1800's English ladies had a hankering' for parasols made from allspice saplings. And as well all know when things get popular they always seem to go way over the top.
So, in 1882 Jamaica banned the export of allspice wood in order to save what was left.
But. Chagan, I found out in talkin' to my local Caribbean grocer leRoy.
If you soak allspice berries for a couple of hours and make up a pillow type foil pack smoker.
(Double layer of foil filled with the stink of choice folded over, sealed tightly around the edges and poke one and only one small hole in the top (acts like a smoke jet).)
You can get real close to the flavor of cooking with the wood,
He said most of the flavor comes from adding green twigs, small branches and leaves to the fire which soaked berries come real close to duplicating. It's what he uses when he caters a Jamaican gathering.
Buy them on line by the pound at your favorite spice house for the best deal. He uses about a 1/4 cup per pouch and leaves ample air space. The single hole insures that they smolder and don't ignite. Last longer that way.
So, Chagan, Bad jerk eh?
Hope this helps all.