Allspice, Jamaican type, 100g

Allspice whole seeds 100g (Pimenta dioica (L.) Merr.)

Other names: Allspice, Jamaican pepper, new spice, four-spice, spice grain.

The English call the spice with a hint of cinnamon, nutmeg, and clove allspice (all spices). The reason: allspice tastes a bit like clove, cinnamon, and nutmeg, blending these unique aromas together.

Pimento is also known from pre-Christmas pastry specialties.

Origin: We owe the spread of allspice in Europe to the navigator Christopher Columbus. Columbus brought allspice back from one of his voyages. It spread particularly quickly in Spain. The reason: Allspice was mistaken for a type of pepper, and pepper was worth its weight in gold.

Characteristics and cultivation

Two-thirds of the world's allspice is grown in Jamaica. Botanically speaking, allspice belongs to the myrtle family. It grows on trees that reach between 6 and 13 meters in height and are immediately noticeable due to their elongated, oval shape. The allspice berries develop from small white flowers. The berries are harvested and dried before they are fully ripe. It is only through the drying process that allspice develops its characteristic wrinkled skin.

Pimento trees can live up to a hundred years and produce substantial yields. A single tree can yield 45 kilograms of pimento per season.

Aroma and Use

Allspice contains a high proportion of the essential oil eugenol. This eugenol is responsible for the aroma reminiscent of clove, cinnamon, and nutmeg. Allspice is characterized by its peppery flavor. It pairs well not only with fish and meat, but a pinch of allspice is also frequently used to season pickled cucumbers, mixed pickles, and similar preserves.

Allspice also goes perfectly with cabbage dishes and game. It also flavors gingerbread and Christmas baked goods such as speculoos, Aachener Printen, and similar treats. The Mayans are said to have used allspice to enhance the flavor of chocolate.

Medicine

The valuable components of allspice are found in its oil. Allspice oil is considered a carminative. It is also used for colic and indigestion. However, naturopathy recognizes a completely different application: rheumatism and rheumatic inflammation. For such ailments, allspice berries should be crushed, boiled, and placed on a cloth, which should then be applied to the painful area.

Tip

Allspice is a spice that develops its aroma best when the berries are coarsely crushed with a mortar and pestle immediately before use, or when the small allspice berries are freshly ground in a pepper mill. However, caution is advised: pregnant women should avoid allspice, as the oil it contains can induce labor.