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    Home >> Article

    Allspice: A Culinary History

    Published: March 23, 2015 • Modified: August 4, 2022 • by Author: Analida • Word count:337 words. • About 2 minutes to read this article. • This post may contain affiliate links.

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    History of Allspice | ethnicspoon.com

    Contrary to its name, allspice is not a combination of spices, but an individual spice. It is the dried berry of a tree in the myrtle family. The berries are slightly larger than peppercorns. Their aroma is akin to that of cloves, cinnamon and nutmeg combined. It was the British that gave the berries the name allspice because of their complex aroma. Allspice is produced in Jamaica, Guatemala and Honduras. Jamaican allspice is considered the best due to its high oil content.

    Allspice is the only spice that grows exclusively in the western hemisphere. It was originally discovered by Christopher Columbus during his second voyage. Prior to its discovery by Columbus, the Mayans and other indigenous cultures had been using allspice in religious rituals and meat preservation. There were various efforts to have allspice grow in Europe, but the temperate climate was not suitable for its cultivation. Because the berries have the appearance of pepper, they were initially named Jamaican pepper by the Spanish explorers because it resembles peppercorns.

    The history of allspice and uses. | ethnicspoon.com

    Like cloves it has been used in folk medicine. It has been used to soothe tooth aches, as a breath freshener and a digestive aid. Allspice is also rich in minerals like potassium, an important electrolyte responsible for maintaining a healthy heart rate and blood pressure. Iron is also present in allspice,  a key element in the production of red blood cells.

    Although allspice is usually associated with baked goods, it is used in ethnic cuisine for savory dishes such as Jamaican Jerk seasoning, sausages, and as a pickling spice. In soups and stews it is used in small quantities to add depth of flavor. It is also an ingredient in some curries and bar-b-que. I like to use a dash in my Guinness Stew and in my Chicken Shawarma. Allspice also pairs well as a seasoning for  carrot, turnips, cabbage, beets, corned beef and rabbits. When using allspice, add during the last few minutes of cooking so you don't lose the aromatic intensity of the essential oils.

    Allspice culinary food history at ethnicspoon.com

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    222 shares

    Reader Interactions

    Comments

    1. Sharon Rowe

      March 30, 2015 at 4:31 am

      Wow I learn something new everyday! Thanks for sharing on Monday Madness link party 🙂 Hope to see you next week 😉

      Reply
      • Analida

        March 30, 2015 at 9:28 am

        I will be there!!! 🙂 Have a great week.

        Reply
    2. Lou Lou Girls

      April 03, 2015 at 2:24 pm

      This looks amazing! You are so talented. Pinned and tweeted. Thanks for being a part of our party. I hope to see you on Monday at 7 pm. Happy Easter! Lou Lou Girls

      Reply
      • Analida

        April 03, 2015 at 6:43 pm

        Thanks for pinning and tweeting, and your kind compliment. Have a happy Easter also!
        I will be at the party!

        Reply
    3. Alisa @ Go Dairy Free

      August 28, 2015 at 9:58 am

      This is very interesting -- I've actually seen recipes online where the recipe creator things allspice is a spice blend! I haven't ventured into using allspice in savory dishes, but do love Jamaican jerk.

      Reply
      • Analida

        August 28, 2015 at 5:19 pm

        Try it out. Even in small quantities, it gives a great depth of flavor.

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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