History of allspice

Allspice, also known as Jamaican pepper or [pimento], is the dried unripe [berry] of the [evergreen] tree Pimenta dioica, which is part of the [Myrataceae] family along with [eucalyptus] and [clove|cloves]. The tree is native to the [West Indies] and the [rain forest|rainforests] of [south america|South] and [Central America]. Today, allspice is produced mainly in [Jamaica], [Mexico], and [Honduras], making it the only spice to be produced exclusively in the [Western Hemisphere]. The best allspice is said to come from Jamaica because of its ideal climate.

Allspice has been used for centuries. It was originally used by natives of South America including the [mayan|Mayans] as a flavoring for [chocolate], a digestive aid, and an [embalm|embalming agent]. It was also widely used to [cure] meat. The natives called this cured meat “[boucan]”. European traders who later cured meat in this manner were called “boucaniers,” which later became “[buccaneer|buccaneers].” [Christopher Columbus] is credited for finding allspice in the [Caribbean] and transporting it back to [Spain]. The Spanish thought the spice was actually [peppercorn] and called it "pimienta", the Spanish word for [pepper].

Allspice was rather popular in Europe, although not as popular as other spices such as [cinnamon]. The spice was widely used in England where it was called "English spice." Allspice oil was also used as a fragrance for men's [toiletries], a practice that dates back to the early 1800s when [Russian] soldiers put ground allspice in their boots. Attempts to [transplant] the allspice tree to Europe were not very successful and many of the trees that did survive were cut down during [World War II].

Allspice plants and berries

The plants that produce allspice, called allspice trees or pimento trees, are tall evergreen trees that grow in [tropical] regions. The trees have gray [bark] with large, glossy [leaf|leaves]. The bark and leaves of the trees are said to produce a pleasant [scent]. The plants produce small white [flower|flowers] in the middle of summer that develop into green berries that turn purple when ripe. These berries are picked for allspice when they are full size but before they are ripe. The berries are generally picked by hand and are dried by the sun.

Dried allspice berries are slightly larger than [peppercorn|peppercorns] and have a brown wrinkled [skin]. Inside each berry are two hard [seed|seeds]. Allspice berries smell like a combination of cinnamon, [clove|cloves], [ginger], and [nutmeg], hence the name allspice. The berries have a strong flavor similar to the above spices with a hint of pepper.

Storage and use of allspice

Allspice is available in most supermarkets in either whole berry or ground form. The whole form is better because it retains its flavor much longer than the ground form. When a dish calls for allspice, simply grind the whole berries in a [spice mill] or [coffee grinder]. Keep the whole berries or ground allspice in airtight jars in a dark and dry cupboard or pantry.

Allspice is commonly used in a variety of dishes. Jamaican [jerk|jerked meats], Indian [curry|curries], Middle East dishes, and Scandinavian [picked herring] often contain allspice. It is also used in [marinade|marinades], to [pickle] vegetables like [sauerkraut], and as a [mulling spice]. Allspice is used in desserts such as cake, pie, and pudding. It is also used in herbal liqueurs such as [Benedictine] and [Chartreuse].

A substitute for allspice can be made by mixing one part nutmeg with two parts of cinnamon and two parts of cloves.

http://www.theepicentre.com/Spices/allspice.html
http://www.culinarycafe.com/Spices_Herbs/Allspice.html

Allspice (thing)