Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, pimento, or newspice, is a spice that is the dried unripe fruit of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, Southern Mexico, and Central America, now cultivated in many warm parts of the world.[2]The name allspice was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.[3]
Allspice is the dried fruit of thePimenta dioica plant. The fruit are picked when green and unripe and are traditionally dried in the sun. When dry, the fruit are brown and resemble large brown peppercorns. The whole fruit have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.
Fresh leaves are used where available. They are similar in texture tobay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavour when dried and stored, so do not figure in commerce. The leaves and wood are often used for smoking meats where allspice is a local crop. Allspice can also be found in essential oil form.
Uses[edit]
Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. 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. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring. In America, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavour. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in the household, as in Germany, it is used in large amounts by commercial sausage makers. It is a main flavour used in barbecuesauces.[citation needed] In the West Indies, an allspice liqueur called "pimento dram" is produced, and a sweet liqueur calledmirto is made in Sardinia.
Allspice has also been used as a deodorant. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent.[4]
Nutrition Facts
Allspice
Amount Per 100 grams
|
| Calories 263 |
% Daily Value*
| Total fat 9 g | 13% |
| Saturated fat 2.6 g | 13% |
| Polyunsaturated fat 2.4 g | |
| Monounsaturated fat 0.7 g | |
| Cholesterol 0 mg | 0% |
| Sodium 77 mg | 3% |
| Potassium 1,044 mg | 29% |
| Total Carbohydrate 72 g | 24% |
| Dietary fiber 22 g | 88% |
| Protein 6 g | 12% |
| Vitamin A | 10% | Vitamin C | 65% |
| Calcium | 66% | Iron | 39% |
| Vitamin B-6 | 10% | Vitamin B-12 | 0% |
| Magnesium | 33% |
| *Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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