Allspice
BOTANICALLY SPEAKING
If you think ground allspice is a mixture of all spices, think again! One of the stars of the Caribbean kitchen, it’s actually the dried, unripened fruit of a small evergreen tree called Pimenta dioica. The smooth, pea-sized berry is green when fresh and chocolate brown once sun-dried, which how you usually see it. Dried allspice fruits are powerfully aromatic and its flavor evokes a blend of clove, cinnamon and nutmeg. It is available whole or ground.
YUM FACTOR
Caribbean jerk and Mexican spice blends are just a few of the concoctions that benefit from the warmth and aroma of allspice. Americans love it in pumpkin pie and the English add it to spice cake, bread pudding and gingerbread. Allspice also lends a savory snap to spare ribs, Cincinnati chili, sweet potatoes, and vinaigrettes for salads.
GLOBETROTTER’S GUIDE
Indigenous to the Caribbean and Central America, the highest quality allspice comes from Jamaica, thanks to its higher oil content, uniform appearance and sensational aroma. It is also found in the sunny climes of Guatemala, Honduras and Mexico.
BELIEVE IT…OR NOT
Christopher Columbus accidentally discovered allspice while looking for a new western route to the West Indies to see black pepper. Instead of finding black pepper, he found allspice, which he initially thought was black pepper. He called it pimiento, which is Spanish for pepper, due to the fresh berry’s resemblance to unripened peppercorns.
RECIPES
Allspice Spice Cake
Jamaican Jerk Chicken