Allspice

Allspice is a spice that is derived from the dried unripe fruit of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America. Now, it is cultivated in many warm parts of the world. The name "allspice" was coined in the 17th century by the English, who thought it combined the flavor of cinnamon, nutmeg, and cloves.

History

Allspice was encountered by Christopher Columbus on his second voyage to the New World, and later introduced to Europe. It was initially used as a remedy for various ailments before it became popular as a spice.

Cultivation and Production

Allspice is grown in many parts of the world, but Jamaica is the largest producer and exporter. The trees, which are usually propagated from seeds, are planted in well-drained soil and start bearing fruit in their seventh year. The fruits are picked when they are green and unripe, then sun-dried until they turn brown. The dried berries are the allspice of commerce.

Culinary Uses

Allspice is used in a variety of cuisines around the world. It is a key ingredient in Jamaican jerk seasoning, and is also used in pickling, baking, and in the production of certain types of sausages. In the Middle East, it is used in savory dishes, while in Europe and North America, it is more commonly used in sweet dishes.

Medicinal Uses

Traditionally, allspice has been used to treat digestive problems, relieve pain, and reduce inflammation. Modern research has shown that it has antioxidant and antimicrobial properties, but more studies are needed to confirm its medicinal benefits.

See Also

• Spice
• Pimenta dioica
• Jamaican jerk seasoning