Pimenta dioica

Allspice is originally from the Caribbean and tropical Central America. Columbus found it growing in the Caribbean, mistakenly thinking it was pepper – pimenta. The name was later changed to Jamaican pepper because most of the crop, especially the best quality allspice, still comes from that island.

Allspice is the only important spice that still largely comes from that region and is therefore the only spice that grows exclusively in the "New World."

Whole dried berries of Jamaican allspice have the highest levels of essential oils that determine its flavor.

One of the main components of the oil is eugenol, which is also a key flavoring element in cloves.

FLAVOR OF ALLSPICE

Allspice has a pleasant warm, aromatic aroma. The name suggests a spicy flavor reminiscent of a blend of cloves, cinnamon, and nutmeg. Most of the flavor is in the berry shell itself.

USED are dried berries.

BUYING AND STORING ALLSPICE

Allspice can be purchased whole or ground. Whole berries, resembling large brown peppercorns, are always recommended. They easily crush when needed, and whole berries can be kept in a sealed container for several years.

ALLSPICE - CULINARY USE

Long before the discovery of America, the peoples of the Caribbean islands used allspice to extend the shelf life of meat and fish. In Jamaica, it is still used as an important ingredient in Jerk mixes (pastes) rubbed onto chicken, meat, or fish before grilling.

It is abundantly used, ground, in various breads, soups, stews, and curries.

In Europe, allspice is used whole for pickling or ground in cakes, desserts, spreads, and fruit pies. Allspice enhances the aroma of pineapples, plums, black currants, and apples.

Most of the world's crop goes to the food industry for making ketchup and other industrial sauces, sausages, meat pies, Scandinavian pickled herring, and sauerkraut.

IMPORTANT for Jerk pastes.

GOOD with eggplants, most fruits, pumpkins, sweet potatoes, and other root vegetables.

COMBINES with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary, thyme.