Allspice Berries (whole)
10g (approx 15-20 berries)
What do jerk chicken, mole and german sausages all have in common? (Apart from being delicious of course?)
Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, etc, is the dried unripe fruit of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name 'allspice' was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, andcloves.
Allspice is the dried fruit of the P. dioica plant. The fruits are picked when green and unripe and are traditionally dried in the sun. When dry, they are brown and resemble large brown smooth peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.
Interesting nerd note:
Allspice contains a small amount of eugenol, the essential oil that gives cloves their strong, distinct flavor. Since eugenol is both warming and anti-microbial, Russian soldiers in the Napoleonic War of 1812 put allspice in their boots to help keep their feet warm and alleviate odour...
The Allotment: Locavore & Gourmet for the Discerning Gastronome.