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AllspicePimenta dioica, Pimenta officinalisEvergreen tree resembling the myrtle, to 12m (40ft) with large, leathery, glossy green leaves 12.5cm (5in) long and prominently veined on the underside. Tree bears fruit after three years and small white flowers appear from June to August. These are followed by bunches of green berries that ripen to dark brown and look like large peppercorns. Allspice is a common kitchen spice that is usually bought already ground, giving rise to the erroneous belief that it is a mixture of several spices. The name was invented in the late seventeenth century to describe the taste -a mixture of cinnamon, cloves, nutmeg and pepper. Jamaica supplies most of the world demand, hence the common name Jamaica pepper, and the island's numerous allspice trees form large tracts of natural woodland, also known as Pimento walks. The Latin name Pimento is derived from the Spanish word for pepper, because the ripe fruits resemble peppercorns. Allspice contains a pungent volatile oil and was once used medicinally in the form of oil of Pimento to aid digestion and ease flatulence. Today the herb is chiefly employed as a spice and a condiment although, like other spices, it helps to alleviate wind and colic. The whole spice is commonly used for pickling, for example in the marinated raw herring of Scandinavian cuisine or in pickled onions. Ground allspice may be used in savory dishes such as spiced meats, although it is more popularly employed in sweet dishes, from cakes and biscuits to milk puddings. Although not a traditional Indian spice, allspice features in the cuisine of the Near and Middle East. For best results buy the spice whole and grind in a mill or a pestle and mortar as needed. Other names
Habitat & cultivationNative to the West Indies, especially Jamaica, Central America and Mexico. Now grown commercially in many tropical countries including Indonesia. Prefers hilly areas on limestone soils. In temperate northern zones the tree can be grown under glass but will not flower. Back To Top |
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