Kingdom :
Plantae Subkingdom :Tracheobionta Superdivision :Spermatophyta Division :Magnoliophyta Class :Magnoliopsida Subclass :Rosidae Order :Myrtales Family :Myrtaceae Genus :Pimenta Species :P. dioica
Description
Although its name
erroneously
suggests, allspice
is not a mixture or
blend of several
different spices. It
is in fact the dried
berries of the "Pimenta
dioica" tree, which
are available to us
in the whole berry
form or as a ground
powder. The berries
are a reddish brown
colour after drying
and are slightly
larger than
peppercorns.
Allspice is
extremely popular in
Caribbean cooking
due to the fact that
it is native to this
part of the world.
It is probably the
most important spice
employed in
Caribbean cuisine
and is predominantly
used to flavour hot
and fiery marinades
and rubs for meat
and poultry such as
in the well-known
"jerk" seasoning
mixture.
In other parts of
the world allspice
is often neglected
or left at the back
of the cupboard,
although it is
favoured in the UK
where it is used in
pickling mixtures,
preserves and in a
variety of cake,
biscuit and sweet
pudding recipes. As
it has a slight
peppery overtone to
its flavour, it is
often added to
stews, curries or
soups.
Plant Description
and Cultivation
A tropical evergreen
tree, growing 7 -13m
(22-43 ft) in
height. It has
smooth grey bark,
with elliptic,
glossy leaves, dark
green and glossy, up
to 15 cm (6 in)
long. It has small
white flowers
appearing in mid
summer followed by
green berries that
turn purple when
ripe. Trees are
planted about 10m
(30 ft ) apart,
allowing room for a
full canopy of
fruit-bearing
branches. Fruit
starts to develop
after about five
years, and becomes
full-bearing after
twenty years.
These plantations
are not called
orchards, but
‘walks” and in the
summer, when whole
trees are blanketed
in aromatic flowers,
the ‘pimento walk’
was a stroll through
the grounds. The
botanist Patrick
Browne wrote in
1755: “nothing can
be more delicious
than the odour of
these walks, when
the trees are in
bloom, as well as
other times; the
friction of the
leaves and small
branches even in a
gentle breeze
diffusing a most
exhilarating scent.
Berries are picked
when they have
reached full size,
but before they can
ripen. The height of
the trees makes
mechanizing the
process difficult,
so hand picking or
pulling off branches
is still common.
Berries are then
‘sweat’ for a few
days, then they are
spread out on a
concrete platform
called a ‘barbeque’
where they are
dried. Leaves from
the male trees are
also harvested for
eugenol oil.
Kebab Cheeni
(Allspice) in Other
Languages
French:
Poivre de la
Jamaïque
German
Piment,
Nelkenpfeffer
English
Allspice,
Jamaica pepper
Spanish
Pimienta
Indian
kabab cheene,
seetful
Italian
pimento
Culinary uses of
allspice
Allspice is famous
for being the main
ingredient of the
Caribbean "jerk"
seasoning, a
marinade mixture,
which is used to
flavour meats and
poultry, especially
pork and chicken.
The meat is
marinated in the
spicy seasoning and
then cooked over an
open fire, where
allspice branches
are used for the
firewood.
Other ways in which
allspice is used in
different types of
cuisines are:
In Caribbean soups,
stews and curries.
In pickling
mixtures.
In chutneys, jams,
pickles, preserves
and marinades.
In mulled wine and
other type of hot
punch or beverage.
In cakes and
biscuits.
In milk puddings and
desserts.
In fruit pies,
crumbles, compotes
and sauces.
In bean soups or
pulse dishes.
In sausage mixture
and meat pies or
pasties.
In meat rubs and
marinades.
In pâtés and
terrines.
In ice creams and
alcoholic liqueurs.
In flavouring
chocolate or hot
chocolate.
Allspice taste and
aroma
Allspice was given
the name that we
know it as today
some time during the
late seventeenth
century due to the
fact that it has a
taste and aroma
similar to several
spices all rolled
into one - cinnamon,
cloves, nutmeg and
black pepper.
As allspice is more
commonly sold as a
ground powder, many
people assume that
it is a mixture of
the above spices,
when actually it is
not.
Nutritional & Health
Benefits Of Eating
Allspice
Allspice is known
for its carminative,
anti-inflammatory,
warming, soothing
and anti-flatulent
properties. For the
same reason, it is
often used in
tonics, giving the
feeling of well
being to an
individual.
The spice is known
to have aromatic and
sweet smell and
hence it forms an
important condiment
in kitchens across
the world.
It is a good source
of niacin, helping
the body in
detoxifying harmful
compounds.
The vitamin C
present in allspice
is a powerful
natural antioxidant
that aids in
providing resistance
against infectious
agents.
It is enriched with
good amount of iron
that is required for
red cell production
in the bone marrow.
Allspice is a good
source of potassium
that helps the body
to control heart
rate and blood
pressure.
The good amount of
manganese present in
it is used as a
co-factor for the
powerful antioxidant
enzyme superoxide
dismutase, by the
body.
Eugenol present in
allspice has local
anesthetic and
antiseptic
properties that are
very useful in gum
and dental treatment
procedures. However,
it is beneficial
when taken in small
amounts only.
It is also known to
increase digestion
power, by increasing
gastro-intestinal
secretions.
The history of
allspice
Allspice was
originally native to
the tropical forests
of South and Central
America and the West
Indies, particularly
Jamaica.
During one of his
discovery voyages to
the Caribbean,
Christopher Columbus
stumbled upon
allspice quite by
accident, as he was
actually searching
for black pepper.
Coming across the
dark brown allspice
berries, Columbus
assumed that they
were peppercorns and
he took them back
with him to Europe,
after naming them "pimienta",
which is the Spanish
word for the pepper
spice.
Today, allspice is
often referred to as
"pimienta de
Jamaica" in Spanish
or Jamaica pepper in
English, as well as
other names such as
myrtle pepper and
pimento.
Jamaica is the
world's largest
producer of allspice
today and the
climate there gives
rise to the best
quality allspice in
the world. Other
producers are
Mexico, Guatemala
and Honduras,
although the quality
is not as good as
the Jamaica pepper.
Medicinal Properties
Allspice provides
relief for digestive
problems because the
volatile oil
contains Eugenol, a
weak antimicrobial
agent.
It is also
carminative in
nature as it also
contains an oil
rubefacient, meaning
that it irritates
the skin and expands
the blood vessels,
increasing the flow
of blood to make the
skin feel warmer.
The tannins in
allspice provide a
mild anesthetic
that, with its
warming effect, make
it a popular home
remedy for arthritis
and sore muscles,
used either as a
poultice or in hot
baths.
Preparation and
Storage
Whole dried allspice
will keep
indefinitely when
kept out of light in
airtight jars. It
can be ground in a
spice mill or an
electric coffee
grinder. The ground
spice loses flavour
quickly.
Quality Assurance
As we believe in
providing quality
products that are
close to nature, we
conduct various
stringent quality
tests under the
supervision of the
experts. These tests
are performed with
due care from the
very initial stage
of procurement of
the products to the
final stage of
delivery to the end
users.
Packaging
We also provide
reliable packaging
of the Kebab Cheeni
(Allspice) seed and
other Kebab Cheeni
products. During the
packaging procedure,
we keep the hygienic
level high and also
ensure that there is
no human touch.
Moreover, the
packaging has also
helped in the easy
and safe delivery of
the products.
We are dealing with
various
esteemed clients
located in India as
well as in the
markets of New
Zealand and Dubai.
We also promise to
serve a superlative
range of Kebab
Cheeni and
Kebab Cheeni
products which
includes green
Kebab Cheeni
powder to our new
customers as we
serve to our
existing satisfied
clientele. The
frequent and
concrete feedbacks
from our customers
have also helped in
the advancement of
the managerial
activities and
serving the products
as per the demand
prevailing in the
market. Last but not
the least; we are
also looking forward
to provide more
beneficial deals in
the forthcoming
years.
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Kebab Cheeni (Allspice)
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In Caribbean soups,
stews and curries.
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