Pimenta dioica

Allspice was discovered by Christopher Columbus in the Caribbean. He believed the spice to be pepper and upon being taken back to Spain, it was given the name pimienta.

It has been rumored that Russian soldiers in the 1812 Napoleonic War took advantage of the strong smell and the eugenol (a warming oil) from cloves by placing whole cloves in their boots. This would help keep their feet warm and minimize unplesant odors. This has carried over into today's perfumes and bodywashes - especially the ones labeled with "spice."

Ground allspice is a reddish brown powder that is similar in color to cinnamon. Allspice has a warm, sweet flavor. It was named Allspice for its similarities to the taste of Cinnamon, Nutmeg, and Cloves, although it is not a blend at all.

The Mayo Clinic suggests allspice is a source of antioxidants

Don't grind whole allspice in a plastic grinder as the volatile oils can damage plastic parts in the machine.

You can use allspice as a substitute in equal parts to nutmeg, cinnamon, or cloves. However, if you need a substitute for allspice, it's recommended to mix 1/2 teaspoon nutmeg with 1 teaspoon each of cinnamon and cloves.

This organic spice goes great with: Chicken, Pickled Beets, Fruits, Meatballs, Oyster Stew, Pies, & Cookies

Add to pickling spices or Jamaican jerk seasonings to add a warm sweetness. Mix into batters, sauces, dry rubs, or other seasoning blends before cooking. Or sprinkle over food before serving as a garnish.

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