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Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name allspice was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Contrary to common misconception, it is not a mixture of spices.
Several unrelated fragrant shrubs are called "Carolina allspice" (Calycanthus floridus), "Japanese allspice" (Chimonanthus praecox), or "wild allspice" (Lindera benzoin).
Allspice is the dried fruit of the Pimenta dioica plant. The fruits are picked when green and unripe, and are traditionally dried in the sun. When dry, they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are often used for smoking meats where allspice is a local crop.
Care must be taken during drying to ensure that the volatile oils in the fruit, such as eugenol, remain in the end products rather than being driven out by the drying process.
Allspice is one of the most important ingredients of Jamaican cuisine. Under the name pimento, it is used in Jamaican jerk seasoning, and traditionally its wood was used to smoke jerk in Jamaica. In the West Indies, an allspice liqueur is produced under the name "pimento dram". In Mexican cuisine, it is used in many dishes, where it is known as pimienta gorda.
Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes, as well as tomato sauce. In Arab cuisine, for example, many main dishes use allspice as the only spice.[citation needed]
In Northern European and North American cooking, it is an ingredient in commercial sausage preparations and curry powders, and in pickling.
In the United States, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor. Allspice is commonly used in Great Britain, and appears in many dishes. In Portugal, whole allspice is used heavily in traditional stews cooked in large terracotta pots in the Azores islands.
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Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name allspice was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Contrary to common misconception, it is not a mixture of spices.
Several unrelated fragrant shrubs are called "Carolina allspice" (Calycanthus floridus), "Japanese allspice" (Chimonanthus praecox), or "wild allspice" (Lindera benzoin).
Allspice is the dried fruit of the Pimenta dioica plant. The fruits are picked when green and unripe, and are traditionally dried in the sun. When dry, they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are often used for smoking meats where allspice is a local crop.
Care must be taken during drying to ensure that the volatile oils in the fruit, such as eugenol, remain in the end products rather than being driven out by the drying process.
Allspice is one of the most important ingredients of Jamaican cuisine. Under the name pimento, it is used in Jamaican jerk seasoning, and traditionally its wood was used to smoke jerk in Jamaica. In the West Indies, an allspice liqueur is produced under the name "pimento dram". In Mexican cuisine, it is used in many dishes, where it is known as pimienta gorda.
Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes, as well as tomato sauce. In Arab cuisine, for example, many main dishes use allspice as the only spice.[citation needed]
In Northern European and North American cooking, it is an ingredient in commercial sausage preparations and curry powders, and in pickling.
In the United States, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor. Allspice is commonly used in Great Britain, and appears in many dishes. In Portugal, whole allspice is used heavily in traditional stews cooked in large terracotta pots in the Azores islands.