|GSP001||Allspice - ground Pimenta dioica|
Clove Pepper, Jamaican pepper, Kabab cheene, Kamikapfefer, Myrtle Pepper, Pimenta, Pimento, Pimiento de Jamaica, Seetful, Tout-épice
Country of Origin
Dried allspice berries resemble large brown peppercorns. Unripe berries are harvested and sun dried until the seeds in them rattle. They vary in size between 4 to 7 mm (1/8 - 1/4 in) in diameter and are dark brown with wrinkled skins. The outer case contains two dark, hard kidney-shaped seeds. Allspice is available whole or ground. Sometimes the whole berry will be called ‘pimento’.
Bouquet: pungent and aromatic, like a combination of nutmeg, clove , ginger and cinnamon.
Flavour: warm and sweetly pungent like the combination described above with peppery overtones.
Because of its eugenol content, allspice has attributes similar to clove. It is a digestive and carminative. The oil is classed as rubefacient, meaning that it irritates the skin and expands the blood vessels, increasing the flow of blood to make the skin feel warmer. The tannins in allspice provide a mild anesthetic that, with its warming effect, make it a popular home remedy for arthritis and sore muscles, used either as a poultice or in hot baths.
Jerked meats like pork, chicken and kid reflect the Spanish/Jamaican background of Allspice. It is a particularly popular spice in European cooking, an important ingredient in many marinades, pickling and mulling spices. Many patés, terrines, smoked and canned meats include allspice. A few allspice berries are added to Scandinavian pickled herring, to Sauerkraut , pickles, soups, game dishes and English spiced beef. Traditionally, allspice has been used in cakes, fruit pies, puddings ice cream and pumpkin pie. Some Indian curries and pilaus contain allspice and in the Middle East it is used in meat and rice dishes. It is also used in liqueurs, notably Benedictine and Chartreuse.
Allspice can be used as a substitute, measure, for measure, for cinnamon, cloves or nutmeg. Conversely to make a substitution for allspice, combine one part nutmeg with two parts each of cinnamon and cloves.
|WSP001||Allspice fruit Pimenta dioica|
|ESS155||Pimento leaf essential oil Pimenta officinalis|