Allspice, also called Jamaica pepper, kurundu, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit (“berries”) of Pimenta dioica , a mid-canopy tree native to the Greater Antilles, southern Mexico and Central America, now cultivated in many warm parts of the world.The name “allspice” was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg andcloves.
Allspice (Pimenta dioica) was encountered by Christopher Columbus on the island of Jamaica during his second voyage to the New World, and named by Dr. Diego Álvarez Chanca. It was introduced into European and Mediterranean cuisines in the 16th century.
The “Jamaica pepper” – another name for allspice – continues to be grown primarily in Jamaica, though a few other Central American countries produce allspice in comparatively small quantities. The allspice “tree” is similar to the bay laurel in size, form, and function – both are classified as evergreen shrubs that reach of height of between 32 and 60 feet, both are dioecious (with male and female flowers on separate plants), fresh leaves are used in cooking as an infused flavor (the leaves are removed from the food prior to serving).
Health Benefits Of 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.
