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14-September-2008 18:38:38 - Allspice Allspice Allspice Allspice Scientific classification Kingdom: Plantae unranked: Angiosperms unranked: Eudicots unranked: Rosids Order: Myrtales Family: Myrtaceae Genus: Pimenta Species: P. dioica Binomial name Pimenta dioica L. Merr. Allspice, also called Jamaica pepper,Kurundu Myrtle pepper, pimento1 , or newspice, is a spice which is the dried unripe fruit of the Pimenta dioica plant, a tree native to the West Indies, southern Mexico and Central America. The name allspice was coined by the English, who thought it combined the flavour of several aromatic spices, such as cinnamon, nutmeg, and cloves. Contents 1 Preparation/Form 2 Uses 3 Cultivation 3.1 International naming 4 References 4.1 Notes 4.2 Works cited 5 External links Preparation/Form Ground allspice is not, as some people believe, a mixture of spices. Rather, it is the dried fruit of the Pimenta dioica plant. The fruit is picked when it is green and unripe and traditionally dried in the sun. When dry, the fruits are brown and resemble large brown peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use. The leaves of the allspice plant are also used in cooking. For cooking, fresh leaves are used where available: they are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavour when dried and stored. 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 Pimenta dioica Dried, unripe fruits of allspice Pimenta dioica Dried, unripe fruits of allspice 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 mole sauces, 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 flavor a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavoring. In America, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor as well. Allspice is commonly used in Great Britain and appears in many dishes, including in cakes. Even in many countries where allspice is not very popular in the household, such as Germany, it is used in large amounts by commercial sausage makers. Allspice is also a main flavor used in barbecue sauces.citation needed In the West Indies, an allspice liqueur called pimento dram is produced. Allspice has also been used as a deodorant. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent Yaniv, Sohara et al. 2005. Allspice is also purported to provide relief for indigestion and gas2. Cultivation Allspice is a small scrubby tree, quite similar to the bay laurel in size and form. It can be grown outdoors in the tropics and subtropics with normal garden soil and watering. Smaller plants can be killed by frost, although larger plants are more tolerant. It adapts well to container culture and can be kept as a houseplant or in a greenhouse. The plant is dioecious, meaning plants are either male or female and hence male and female plants must be kept in proximity in order to allow fruits to develop. To protect the pimento trade the plant was guarded against export from Jamaica. It is reported that many attempts were made at growing the pimento from seeds, all failed. At one time it was thought that the plant would grow nowhere else except in Jamaica where the plant was readily spread by birds. Experiments were then performed using the constituents of bird droppings, however these were also totally unsuccessful. Eventually it was realized that an elevated temperature, such as that found inside a bird's body, was essential for germinating the seeds. International naming Пименто Pimento in Macedonian References Notes ^ Note however, that the name pimento is also used for a certain kind of large, red, heart-shaped sweet pepper that measures three to four inches long and two to three inches wide. The flesh of this pimento is sweet, succulent and more aromatic than that of the red bell pepper. These pimentos are the familiar red stuffing found in quality green olives. ^ The healing power of Spices; CBC Works cited Herbs, Spices and Flavourings, Tom Stobart, Penguin books, 1977 Yaniv, Zohara et al. Hand Book of Medicinal Plants. 10 Alice Street, Bringhamton, NY 13904-1580: Food Products Pressr, 2005. External links Pimenta dioica at Floridata Plant Encyclopedia an excellent reference Pimenta dioica at The Herb Society of America Pimenta doica at Plants of Hawaii Allspice at Gernot Katzer's Spice Pages Allspice at Trade Winds Fruit v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Allspice Categories: Pimenta | Peppers | Spices | Flora of Guatemala | Flora of Mexico | Flora of Honduras | Flora of Jamaica | Medicinal plantsHidden categories: All articles with statements | Articles with statements since July 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages БеларуÑ?каÑ? БеларуÑ?каÑ? тарашкевіца БългарÑ?ки ÄŒesky Dansk Deutsch Español Esperanto Français Hornjoserbsce Ã?slenska Italiano Magyar Nederlands 日本語 ‪Norsk bokmÃ¥l‬ Polski Português РуÑ?Ñ?кий SlovenÅ¡Ä?ina Suomi Svenska faka-Tonga Türkçe ä¸æ–‡ This page was last modified on 13 September 2008, at 07:45
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