Allspice
(Pimenta officinalis)
Description
Allspice comes from the berries of the allspice tree. This tree has glossy, dark green leaves, small white flowers in the summer, and grows to a height of approximately 15 metres. After 6 or 7 years (and until it is about 100 years old), the tree bears berries. The green berries are picked when still unripe (they lose their aroma during the ripening process) and traditionally are dried in the sun until they are reddish-brown in colour. Nowadays the berries are also sometimes dried artificially in 5 to 10 days, but they are always picked by hand. The taste resembles cinnamon, nutmeg and cloves.
Allspice has a high content of ethereal oils (eugenol).
Origin
Allspice comes from the Caribbean region and Central America. Jamaica and Mexico are known for having the best quality allspice with the highest percentage of ethereal oil. Columbus introduced allspice to Europe at the beginning of the 16th century. It was only after the British conquered Jamaica in 1655 that a lively export trade to Europe came about. At first, Columbus called it “piementa”, because he first thought that it was pepper. In the Middle Ages, almost all spices were called “piment”, incidentally. Allspice was originally used by Native Americans to preserve meat and fish. The Aztecs used it as a flavouring for chocolate.
Did you know?
Allspice oil is often used in spicy aftershaves. It can also bring relief for problems of the digestive tract, it aids digestion, helps for flatulence and has a calming effect on the nervous system.
Ground allspice is wonderful when added to bathwater: besides the pleasant smell, it has an antiseptic action.
Many potpourris contain allspice.
Quality
Allspice is best bought whole and only ground when needed. The berries are reddish brown and are about the size of small peas. The outside skin has the most flavour.
Uses
Allspice gives a rich, flavourful aroma to stews, amongst other things. Both whole and ground, allspice combines well with other spices. It is used in both savoury and sweet dishes and is an essential ingredient for preserving vegetables, fruit and meat. Warm, spicy drinks such as mulled wine cannot be without it.
The food industry uses allspice for instance in ketchup, sweet-and-sour products, sauces and tinned meat. In Germany, it is used in the preparation of sauerkraut, ham, pork and sausages. It also gives a subtle, warm taste to cake, custard, jam and fruit cake. In Jamaica, it is often used in soups, stews and curry dishes. It even comes to its own right in dishes made with shellfish. It is therefore no wonder that it is called “allspice”, or spice for everything. Finally, the leaves of the allspice tree are used for making rum, and the flowers can be used for making tea.