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Combine the ground allspice, cinnamon, nutmeg, black pepper, and smoked paprika in a small saucepan. Toast over medium-low heat, stirring constantly, until fragrant, about 1 minute — watch closely, as ground spices can scorch quickly.
Pour the oil into the saucepan with the toasted spices. Add the scallion greens, thyme leaves, parsley, salt, and scotch bonnet pepper, if using. Warm over low heat until the scallion greens are wilted and the oil is fragrant and just beginning to bubble at the edges, about 3–4 minutes. Do not let the oil simmer vigorously — you want a gentle infusion, not a fry.
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