Description:
Allspice, also known as Jamaican pepper, is the dried fruit of the Pimenta dioica plant. The fruit is harvested when it is green and unripe and traditionally dried in the sun. Once dry, the fruit is brown and looks like large brown peppercorns. It comes from the West Indies, southern Mexico, and Central America and can be found in both dried fruit form and as a powder.
It is a pungent, aromatic spice that seems to embrace a combination of nutmeg, cloves, ginger, and cinnamon. In fact, that’s how it got its name. Whether in kernel or powdered form, it should be stored in a cool, dry place.
Allspice is an essential ingredient in Jamaican jerk seasoning. It’s used to flavor stews, meat dishes, and tomato sauce. You can also find it in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages. Many patés, terrines, smoked and canned meats include allspice.
History:
Allspice comes to us from the Caribbean. Christopher Columbus discovered it during his second voyage and, thinking it was pepper, named it pimiento (Spanish for pepper). It was introduced to Europe and the Mediterranean soon after, although it only became popular in England where it became known as allspice because it seemed to be a combination of spices.
Jamaican allspice is considered superior to any other, but today it is also grown in Guatemala, Honduras, Mexico, Tonga, and Hawaii.
Medicinal Uses:
Allspice contains an oil called eugenol, which produces a warming effect. During the Napoleonic war, Russian soldiers would put allspice in their boots to keep their feet warm. As well as the warming effect, allspice also has a mild anesthetic, which makes it valuable as a home remedy for arthritis and sore muscles when used in a poultice. It can also be applied directly to the affected area for muscle pain and toothaches.
It has been used for indigestion, intestinal gas, abdominal pain, vomiting, diarrhea, fever, colds, high blood pressure, and diabetes. Allspice tea can be used to treat nausea or settle an upset stomach. Eating more allspice can be a low-risk treatment for easing the symptoms of menopause.
Recipes:
Wassail
Ingredients:
4 quarts apple cider
2 quarts orange juice
1 quart cranberry juice
2 cinnamon sticks
12 allspice (whole)
18 cloves (stuck into 1/2 a large orange)
1/2 cup(s) brown sugar (or to taste)
Instructions:
Bring all to a vigorous boil for 5 or so minutes then reduce to low simmer for 45 minutes to 1 hour. Sprinkle ground nutmeg and cinnamon on top of the finished Wassail. This is much better the next day when spices have blended and mellowed.
Jerk Chicken
Ingredients:
1 onion, coarsely chopped
1/2 cup chopped scallion
1/2 teaspoon dried thyme
1 teaspoon kosher salt
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
1 small hot pepper, seeded, finely chopped
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon vegetable oil
1 whole chicken, cut into 8 pieces
Directions:
Combine all ingredients (except chicken) in a food processor, and process until a smooth puree forms.
Put chicken in a large bowl and pour marinade over. Stir chicken pieces to coat completely; cover and marinate at least 6 hours or up to overnight in the refrigerator.
Prepare a gas or charcoal grill on medium heat (350 F to 375 F) for direct/indirect grilling.
Remove chicken from jerk marinade. Place chicken skin-side down on the direct side of the grill.
Cover and cook for 15 minutes until the skin is charred and crisp, controlling any flare-ups on the grill. Turn the chicken over and move to the indirect side. Close the lid, and cook an additional 10 to 20 minutes, removing pieces as they become done.
Oven Method:
Jerk chicken is best done on the grill, but if this isn’t possible you can cook it in the oven (although the taste will be milder).
Prepare marinade and chicken as above.
Preheat oven to 350°F. Place chicken pieces in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 40-50 minutes.
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