| A-J | K-Z |
|
A-J
|
|
Allspice(Pimenta dioica) Other names Pimento, English spice, Jamaica pepper, clove pepper, myrtle pepper History Allspice originates from Jamaica, hence the alternative name Jamaica pepper. It was popular amongst the native inhabitants of central America as a chocolate spice. Columbus brought it back from there to Europe having thought it to be pepper - hence the name clove pepper (in Spanish “pimienta” for pepper). An attempt was made to grow the allspice tree in other areas of the Caribbean although this was without success. Hence the majority of allspice still comes from Jamaica, although it is also grown in Mexico and Honduras. However, Jamaican allspice has a better quality. Botany Allspice trees are a member of the Myrtaceae tree family, like the clove tree. They are evergreen, grow to around 10-12 metres in height and produce berries which are harvested whilst still green because they loose their flavour if they are allowed to further ripen. The dried, unripe berries, comprising two seeds, are used as a flavouring. They change colour whilst drying in the sun, changing first to reddish-violet and then to a dark brown. Flavour Allspice tastes strongly aromatic and slightly peppery hot, it is reminiscent of cloves, cinnamon and nutmeg – hence the name. The essential oil content is up to five percent if it is harvested at the correct point in time; namely shortly before it is ripe. The main component, eugenol, also determines the flavour of cloves. The shell contains the majority of the flavour rather than the seeds inside. Allspice in cuisine
More about allspice |
