ALLSPICE GROUND SEASONING PIMENTO

Allspice Ground Seasoning Pimento

Common name

Jamaican pepper/ Allspice/ Myrtle pepper/ Newspice/ Pimenta/ Clove pepper

Scientific name

Pimenta dioica

Kingdom

Plantae

Family

Myrtaceae

Background and Native Countries

Allspice is a single, pure, & unblended spice made from dehydrated & juvenile berry of a plant known as Pimento dioica, a member of the myrtle family. It appears to have originated from the Greater Antilles, southern Mexico, and Central America. Jamaica produces the most acceptable form of allspice.

Cropping and Harvesting

Harvesting involves multiple developmental stages such as the maturation stage(takes three years), blooming stage(between June & August), fruit-bearing stage( here barriers are produced). Unripe green berries are cropped and dried under sunlight. Now the final step is to grind the whole dried dark reddish-brown berries into grounded form.

Taste and Aroma

Allspice is renowned for its hot-spicy taste & robust and complex aroma. This warm spice combines the flavors of cinnamon, ginger, nutmeg, black pepper, & clove.

Culinary Uses

Ground all spice is a kitchen savior as this single spice contains all the sweet, savory, and hot flavors of cloves, cinnamon, & nutmeg. It's used to enhance the aroma & taste of sweet & savory dishes. It's also the perfect partner holiday cooking & baking. English Christmas pudding, winter gingerbread, fruitcakes amalgamate the peppery heat of allspice. It is the must-added spice in Mexican, Caribbean, & Jamaican cuisine. It is basically all purpose seasoning.

Benefits and Medical Uses

Adding allspice in the diet makes to cut back on adding sugar. Allspice tea improves digestion, relieves gas, & bloating. Ground allspice is tropically used for pain alleviation.

Allspice influences estrogen metabolism and regulates women's hormone health. One of its compounds, named eugenol, is a powerful antioxidant, anti-analgesic, & antiseptic agent—Eugenol strengths dental health and boots immunity system.

Storage

Allspice can last for years whether or not whole or ground, but the flavor of ground spices is lost quickly. There is no need to refrigerate it. Make sure it's stored in an airtight container is away from direct sunlight.