| 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 Island 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 and so do not figure in commerce.
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.
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. Allspice is commonly used in Great Britain and appears in many
dishes, including 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. 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. Allspice is also reported to provide relief for indigestion and
gas.
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