The allspice, Jamaican pepper (Pimenta dioica) is a tree of the family Myrtaceae. It is a species of the tropical regions of America, whose fruits are at the origin of a spice called four-spice.
The dried fruit is the four-spice, so named because this spice develops several aromas reminiscent of pepper, clove, cinnamon and nutmeg. It is widely used in Polish cuisine and especially perfumes bigos. The leaf is used in cooking as a condiment, like the bay leaf. She is particularly involved in the preparation of many Creole recipes such as Creole boudin, or Caribbean, which they taste.
Allspice is one of the most important ingredients of Caribbean cuisine.
It is used in Jamaican jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, 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 Arab cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring.
In the West Indies, an allspice liqueur is produced under the name "pimento dram" due to conflation of pimenta and pimento.
Allspice was encountered by “Christopher Columbus” on the island of Jamaica during his second voyage to the New World, and named by “Diego Álvarez Chanca”.
It was introduced into European and Mediterranean cuisines in the 16th century.
It continued to be grown primarily in Jamaica, though a few other Central American countries produced allspice in comparatively small quantities