Piment flower inUaxactún, north ofTikal National Park, Guatemala
Allspice, also known asJamaica pepper,myrtle pepper,pimenta, orpimento,[a] is the dried unripeberry ofPimenta dioica, amidcanopy tree native to theGreater Antilles, southernMexico, andCentral America, now cultivated in many warm parts of the world.[3] The nameallspice was coined as early as 1621 by the English, who valued it as aspice that combined the flavours ofcinnamon,nutmeg, andclove.[4] Contrary to common misconception, it is not a mixture of spices.[5]
Allspice is the dried fruit of thePimenta dioica plant. The fruits are picked when green and unripe, and are traditionallydried in the sun. When dry, they are brown and resemble large, smoothpeppercorns. Fresh leaves are similar in texture tobay leaves and similarly used in cooking. Leaves and wood are often used forsmoking meats where allspice is a local crop.
Care must be taken during drying to ensure that thevolatile oils in the fruit, such aseugenol, remain in the end products rather than being driven out by the drying process.[6]
Allspice is one of the most important ingredients ofJamaican cuisine. Under the namepimento, it is used in Jamaicanjerk seasoning, and traditionally its wood was used to smoke jerk inJamaica. In the West Indies, an allspiceliqueur is produced under the name "pimento dram". InMexican cuisine, it is used in many dishes, where it is known aspimienta gorda.[7]
Allspice is also indispensable inMiddle Eastern cuisine, particularly in theLevant, where it is used to flavour a variety of stews and meat dishes, as well as tomato sauce.[8] InArab cuisine, for example, many main dishes use allspice as the only spice.[citation needed]
In Northern European and North American cooking, it is an ingredient in commercialsausage preparations andcurry powders, and inpickling.
In theUnited States, it is used mostly indesserts, but it is also responsible for givingCincinnati-style chili its distinctive aroma and flavor. Allspice is commonly used inGreat Britain, and appears in many dishes. InPortugal, whole allspice is used heavily in traditional stews cooked in large terracotta pots in theAzores islands.
Allspice is also one of the most used spices inPolish cuisine (used in most dishes, soups and stews) and is commonly known under the nameEnglish herb (Polish:ziele angielskie) since Britain was its major exporter.[citation needed]
Allspice is an important part ofSwedish,Finnish andNorwegian cuisine. Whole allspice is used to flavour soups as well as stews such asKarelian hot pot. Ground allspice is also used in various dishes, such as minced meat sauces,Swedish meatballs, and different cakes.[9]
Pimenta dioica leaves inGoa, IndiaP. dioica mature trees inGuatemala
The allspice tree, classified as an evergreen shrub, can reach 10–18 m (33–59 ft) in height. Allspice can be a small, scrubby tree, quite similar to the bay laurel in size and form. It can also be a tall canopy tree, sometimes grown to provide shade for coffee trees planted underneath it. It can be grown outdoors in the tropics and subtropics with normal garden soil and watering. Smaller plants can be killed by frost; larger plants are more tolerant. It adapts well to container culture and can be kept as a houseplant or in a greenhouse.[citation needed]
Pimenta grows inTonga and inHawaii, where it has becomenaturalized onKauaʻi andMaui.[10] Jamaica remains the leading source of the plant, although some is grown by other countries in the same region.[citation needed]
Allspice was found only on the island of Jamaica, where birds readily spread the seeds. To protect the pimenta trade, Jamaican growers guarded against export of the plant. Many attempts at growing the pimenta from seeds were reported, but all failed. Eventually, passage through theavian digestive tract, whether due to the acidity or the elevated temperature, was found to be essential forgerminating the seeds, and successful germination elsewhere was enabled.[citation needed]
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