Allspice is the name given to the spice named after the plant of the same name. Its flavor is reminiscent of an interplay of cloves, cinnamon, nutmeg and pepper, which is why it is also known as four spice. Other names are clove pepper, Jamaica pepper or all spice.
Occurrence and cultivation of allspice
Allspice is the name given to the spice named after the plant of the same name. Its taste is reminiscent of an interplay of cloves, cinnamon, nutmeg and pepper. Allspice is obtained from the semi-ripe fruit of the allspice tree, which is an evergreen plant found mainly in the Caribbean. The tree grows between six and twelve meters tall. Its small fruits, which grow no larger than eight millimeters and each contain two seeds, turn red when they are fully ripe – by this time, however, they have already lost much of their flavor. A large part of the world’s pimento crop comes from Jamaica. Since its discovery by Christopher Columbus, the spice has also been known in Europe, but was first confused with pepper due to its peppery pungency and similar appearance. For the production of allspice, the still green fruits are harvested. These are dried and then ground to produce a spice suitable for food preparation. The allspice oil is also produced during the production process; this is made from the seeds of the fruit.
Effect and application
While allspice oil is not suitable for consumption, it is used, for example, in perfume production. It has a spicy, peppery scent that is used as an aromatic note, especially in men’s perfumes. However, since the oil contains many phenols, the substance is quite irritating to the skin and may only be used in traces. The contained methyl eugenol is also carcinogenic, which is why one should refrain from excessive use of the allspice oil and especially its consumption. The spice, on the other hand, is not harmful to health, but in addition to its intense flavor, has a variety of attributed healing properties. Eugenol, contained in the grains, is the substance that gives allspice its aromatic flavor. The proportion of this oil is highest in allspice from Jamaica, which is why it brings the most intense flavor. Allspice from other growing regions often has only a 10-15 percent eugenol content, while Jamaican allspice has a content of around 60 percent. If you buy the whole grains and grind them just before use, the aroma is best preserved until consumption. Using a pepper mill or mortar, preparing allspice grains is easy. The grains can also be crushed before further processing, depending on the dish for which the Jamaica pepper is used. The aromatic spice is particularly popular for Christmas pastries. Allspice is also a much-used spice in Jamaican and Caribbean cuisine. Not only the allspice seeds are used there: the leaves and wood from the allspice tree are also processed by the people there. In Jamaica, for example, the wood of the allspice tree is used for barbecuing. In Germany, allspice is also used in sausage production; in general, the pepper-like spice harmonizes well with meat and dark roast sauces. Combining it with bay leaf and juniper, as is common in Western European cuisine, results in a spicy flavor that harmonizes well with hearty dishes and enhances many foods.
Importance for health, treatment and prevention.
In naturopathy, allspice is attributed a beneficial effect on stomach and intestinal disorders. In fact, it stimulates digestion as well as salivation because allspice increases the activation of amylase, a digestive enzyme. In the oral cavity, allspice also exerts its action against caries due to its antibacterial substances such as phellandrene. Allspice can also help with abdominal pain and flatulence. The spice has a mild anesthetic effect, which can lead to the relief of stomach problems. However, to achieve this purpose, it should not be combined with a heavy dish. In addition, allspice can help lose weight, as it stimulates digestion and purifies the body: the substances it contains are diuretic, which means that toxic substances are excreted more quickly. Sufficient fluid intake is important here to avoid negative side effects.Other substances contained in allspice, such as cineal or phellandrene, have an anti-inflammatory effect, and the eugenol they contain is a good support against bacterial infections that cause colds or gastrointestinal flu, especially in the winter time, but also against fungi that lead to a variety of complaints in the human body. Asthmatics report relief from their symptoms, and allspice can also promote healing or at least ease the discomfort of respiratory diseases such as coughs. Despite the many positive effects that allspice has, it should be dosed sparingly: Especially freshly ground grains taste so intense that a knife tip is already enough to season food. Experts advise against the use of allspice oil on the skin, for example by compresses or as massage oil. Although the substance stimulates blood circulation, it is also extremely irritating to the skin and is also suspected of being carcinogenic. If allspice is ingested in food, these side effects are eliminated.
