I googled it and found that Jamaica pepper is nothing more (or less) than the king of spices, my beloved allspice. If I had to limit myself to one spice, I would take allspice even over black pepper.
Mostly used as a sweet spice, it is also in most corned beef spice packets. It gets along very well with beef and other meats. Try dropping a dozen of the berries (contained in a spice ball or cheesecloth) in bean or pea soup.
I have a pepper mill I have dedicated to the grinding of whole allspice berries, which I would think is what I am sure they are talking about.
If they meant dried Jamaican peppers, they would mean chiles, and six pounds of those would be a huge amount.
Thanks for that info. I had thought a hot pepper since Jamaica is known for it’s hot spicy food. Wonder why they called it a pepper though.