Allspice (Pimenta dioica) is a tree native to Mexico, Central America and the Greater Antilles, which produces a commonly traded spice from dried unripe berries.
The name “Allspice” refers to the belief that it contains the flavors of Cinnamon, Nutmeg and Cloves—and some people also think Juniper Berries and Pepper, as well.
Allspice looks like peppercorns when they are dried, and in fact Columbus incorrectly guessed (as he did with other things!) that it indeed was pepper, and brought it back to Spain who became the first country to import Allspice.
For centuries the Spaniards called Allspice “pepper” because of this, and today it is still sometimes called Jamaican Pepper.
Pirates and sailors used to cure their meats with Allspice, which they would call boucan, and it is why they were eventually called “buccaneers”.
Mayans used to embalm their ancestors with Allspice, and today it is still used in cosmetics for its antioxidant “preserving” value. 😉
Allspice is used in a variety of spice mixtures and cuisines around the world today, is one of the main ingredients of Jamaican Jerk, and also used in pickling mixes, relish, sauces, sausages, ketchup, meatballs, cookies and cakes, and curing meat.
Where Allspice is grown, the leaves are also used with a similar texture and use as Bay leaves, and the leaves and wood also used for smoking meats.
Allspice is used traditionally for improving digestion, circulation, mood enhancement, pain relief, antimicrobial and anti-inflammatory indications.
Allspice has confirmed activities including antimicrobial, antiquorum, anti-inflammatory, anticholinesterase, anticancer, hypotensive, antineuralgic, and analgesic.
With unique names in over 50 languages, Allspice feels like a spice of many identities and disguises, with flavors, activities, and uses to match.
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*This post is for educational purposes only. It is not intended to diagnose, cure or treat any disease. Always seek medical advice directly through consultation with a health professional.