Allspice, or Pimento dioica, is a surprisingly fragrant spice native to the Western Hemisphere. Closely associated with Caribbean and island cookery, it has the distinctive aroma of blended spices, though it is actually a single ground spice. Originally grown in the rainforests of Central and South America, the tree is now cultivated in the warm climates of Jamaica and parts of Mexico.
Characteristics
Allspice is made from the ground, dried, unripe berry of a tree in the myrtle family. It is also occasionally referred to as Myrtle pepper or pimento. The tree is relatively small (7 to 20 feet high) and resembles bay laurel in appearance. It grows well in the moist conditions of the tropics but does not respond well to cold. Some households grow the tree as a potted plant, though these varieties do not produce fruit as frequently.
The hard, green berries, which look similar to large peppercorns, are about a quarter to an eighth of an inch in size. They turn brownish-red during the drying process. These berries contain a high amount of the powerful oil eugenol, the same chemical that gives cloves their distinctive taste and aroma. As a result, allspice has distinctive clove-like notes in its flavor, along with hints of black pepper, cinnamon, nutmeg, and ginger. It is mild to moderately spicy, depending on its use, and has a warm, pungent aroma. The tree’s leaves can also be used similarly to bay leaves, but they are usually only available in areas where the trees are grown.
Common Uses for Allspice
Allspice is most definitive to Caribbean and Jamaican cuisine, partly because the tree’s cultivation is isolated to those tropical regions (attempts to cultivate the tree in other locales have largely been unsuccessful). The spice was a popular export during the time of the New World, and the English helped facilitate its spread in Europe, where it became known as “English Spice.” It is notably used in jerk seasoning for jerk chicken or beef, a characteristic Jamaican dish. The spice also appears in moles, curry powders, sauerkraut, rice dishes, spice blends, pickling solutions, and barbecue sauces. Allspice’s clove and cinnamon notes make it ideal for baking. Try it in cakes, cobblers, puddings, baked fruits, and fruit sauces. It can also be added to mulled wines, ciders, or chocolate to create a spicy and exotic blend for desserts and sauces.
The tree’s essential oil, called pimento oil or pimento leaf oil, can also be used as a spice but is less potent than the ground variety. The oil has been used with some success in the cosmetics and fragrance industries.
Allspice was said to have been used by ancient South Americans in the embalming process, a fact that makes sense given that the powder has been used to preserve and cure meats in the past. Its eugenol content makes it a mild antimicrobial, and the spice has also been used to treat digestive issues such as nausea, flatulence, and indigestion. The essential oil can be used to improve circulation and warm the hands and feet – soldiers were known to put the berries in their shoes to keep their toes warm. A few drops of the oil in a bath can help ease the pain of arthritis or other general aches.
Use and Storage
Allspice has a remarkably long shelf life. The whole berries will keep for years when stored out of direct sunlight and humidity in an airtight container. The berries can be ground in a spice mill for immediate use – ground allspice loses its flavor quickly. Ground allspice can be purchased in most stores and markets but is less potent than its freshly ground equivalent.
Use It:
- In potent spice blends for curries or meat rubs
- In jerk chicken, beef, or pork
- To season Caribbean or island cooking
- In spicy seafood stews or gumbo
- In cakes, cobblers, and cooked fruit desserts
- In exotic sauces for meat and fish
- Blended into sweet potato or butternut squash purees
- To replace cinnamon or cloves in most recipes
- In pickling fluids
- In Middle Eastern pilafs or rice dishes
- In pumpkin pie
Recipe with Allspice
Jerk Spice Rub
2 teaspoons ground allspice
2 teaspoons ground black pepper
½ teaspoon ground cinnamon or clove
½ teaspoon thyme
2 tablespoons canola oil
Combine all dry ingredients in a small bowl. Use oil to coat pork, beef, or chicken, then rub seasoning liberally onto meat. Cook as desired.
