Where to use allspice (Pimenta dioica)?

In addition of having important substances for health, this spice gives a special flavor to different dishes of different nationalities.

The name “Allspice” in English is given due to its aroma, which refers to a combination of spices, mainly cinnamon, cloves, ginger and nutmeg. Used in savory and sweet dishes, it is found in two colors: white, indicated for the preparation of white meats, mayonnaise and white sauces, and black, perfect with red meats, such as pork and veal. When grinded, it can also be used to flavor cakes, cookies, creams and puddings.

Although originated in Western India and Latin America, Jamaica is the largest producer of this spice, with around 70% of world production. It is also grown in other countries, such as Cuba, Guatemala, Mexico, Honduras, El Salvador, Nicaragua, Costa Rica and Brazil, particularly in the state of Bahia.

Before the European colonization of America, the natives used allspice to preserve dried meat and fish. The Spaniards learned from them how to use it in marinades. In Jamaica, it is added in seasonings for grilled meats in general, in breads and stews.

Allspice, due to its slightly spicy and slightly sweet taste, after being grinded, is also recommended to scent soups, tomato sauces, seafood and prawns, as well as ham and liver pates. In pickle, such as beets, cucumbers and carrots, their grains are used whole, as well as in fruit jams, in the preparation of cocktails and ponches. The spice is great in pies and desserts with fruits and gives a special touch to desserts with chocolate.

Allspice can be added in the preparation of hot wines (mulled wine) and teas. It goes very well with tomatoes, ensuring an extraordinary flavor to stews and meat stews.

In Jamaica, fresh pepper leaves are used as a filling for pork and chicken barbecues, and their dry branches are placed with charcoal to further accentuate the pepper’s flavor and aroma. The spice is also part of the Arabian cuisine, in grilled meats, fish and poultry, as well as the mixture of the Syrian seasoning.

The dried leaves of the pepper are used in the preparation of teas and in the seasoning of beans (in the same way as bay leaves) and meats. They are also fundamental on the elaboration of Pastas Jerk, very traditional in Jamaica.

Like most spices, after being grinded, allspice loses its flavor, so it’s best to buy it whole. It can be grinded finely or coarsely.