Allspice

Common Name

Despite popular belief, allspice is not a mixture of different spices. In fact, it is the dried berry of a native South and Central American evergreen tree. One quick whiff of freshly ground allspice and it is clear how it got its name. Its warm aroma smells strongly of cinnamon, cloves, ginger and nutmeg.

What adds to the confusion about allspice is the fact that it is sometimes referred to as pimento, the Spanish name for black pepper. Just like the chili pepper, allspice was originally mistaken for black pepper because dried allspice berries resemble large black peppercorns.

Christopher Columbus brought allspice back to Europe where several unsuccessful attempts were made to grow and harvest it. It may be the only spice that grown exclusively in the Western hemisphere.

The best allspice is said to come from Jamaica where it is a staple in Jamaican jerk seasoning. Native Jamaicans used allspice to preserve meats, while Mayans used it to embalm the dead. Allspice also played a role in Napoleonic times, when Russian soldiers used it to keep their feet warm, while at the same time advantaging its deodorizing qualities.

Pimenta dioica, the evergreen tree that produces allspice, can grow from anywhere between 23 and 50 feet in height. The berries are picked once fully grown, but before they ripen. The green berries are dried in the sun until they turn reddish brown. Fresh leaves of Pimenta dioica, also known as the West Indian bay leaf, are used in cooking as well, but lose their flavor once dried.

Allspice is an ingredient of many cuisines, but is essential to Caribbean cooking where jerk seasoning figures prominently. Allspice is extremely popular in the United Kingdom, and in North America where it is used in both sweet and savory dishes.

Purported Medicinal Qualities*

Allspice contains eugenol, an agent that is said to provide resistance against bacteria, viruses and fungi. It aids digestion and has a mild warming effect, and is said to be an effective topical solution for muscle pain.

Historically, allspice has been used as:

• Temporary anesthetic.
• Headache and tooth pain reliever.
• Sore muscle and arthritis pain reliever - by adding allspice to a hot bath or mixing ground allspice with water to create a paste and applying it to the affected area topically.
• Anti-microbial (eugenol).
• Digestive aid.
• Anti-fungal an anti-bacterial aid.
• Relief from gas, bloating and menstrual cramps - by drinking allspice tea made from one teaspoon ground allspice steeped in hot water and strained after 5-7 minutes.

*Always check with your healthcare provider before consuming, inhaling, applying or otherwise ingesting any non-prescription of prescription natural or homeopathic substance of pharmaceutical. ChefatHand.comis not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medicine or therapeutic remedy.

Culinary/Suggested Use

Allspice can be used generously in both savory and sweet dishes and is a staple in Caribbean cuisine, especially in jerk seasoning. It is also common in many sauces, seasonings, gravies, and teas and is used in the production of sausages.  Food for thought:

• Add allspice to ground beef for a new twist on classic hamburgers.
• Add a dash to red or white pasta sauce.
• Allspice pairs beautifully with naturally sweet vegetables like squash, pumpkin, beets and carrots.
• Try adding allspice to your favorite pumpkin pie recipe.
• Allspice can be substituted for cloves.
• Add whole allspice berries to your pepper grinder for a hot new twist.
• Add allspice to your favorite oatmeal cookie recipe.
• Use whole allspice berries to flavor beef, lamb, pork or chicken marinades.

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