General Description
Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns.
Geographical Sources
Allspice comes from Jamaica, Mexico and Honduras.
Traditional Ethnic Uses
Allspice is used in Jamaican jerk seasoning and in Jamaican soups, stews and curries. It also is used in pickling spice, spiced tea mixes, cakes, cookies and pies. Food producers use it in ketchup, pickles and sausages.
Taste and Aroma
Allspice is pungent and fragrant. It is not a blend of "all spices", but its taste and aroma remind many people of a mix of cloves, cinnamon and nutmeg.
History/Region of Origin
Christopher Columbus discovered Allspice in the Caribbean. Although he was seeking pepper, he had never actually seen real pepper and he thought Allspice was it. He brought it back to Spain, where it got the name "pimienta", which is Spanish for pepper. Its Anglicized name, pimento, is occasionally used in the spice trade today. Before World War II , Allspice was more widely used than it is nowadays. During the war, many trees producing Allspice were cut and production never fully recovered. Folklore suggests that Allspice provides relief for digestive problems.
Infusions
A hot infusion is essentially the same thing as a tea. Take 1-2 teabags or 1-2 teaspoons of the herb; pour about 1 cup of boiling water over the herbs, steep and allowing to cool, or use hot. It should be strained before using. An infusion can also be made by placing 1-2 teabags of the herb in about 1 cup of cold or tepid water. Place this in a closed container such as a jar for a few hours or overnight. Shake the mixture vigorously every so often. Strain and drink.
Decoctions
When the active principle of an herb is water-soluble and can not be destroyed by heat, a decoction can be made. A decoction is especially useful for hard materials such as roots, barks and seeds. A good general rule is to take 1-2 teabags or 1-2 rounded teaspoons of the herb and place in a glass or porcelain pot with one cup of cold water. Cover pot and simmer substance 10-15 minutes. Strain the decoction and allow it to cool.
