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Shvoong Home>Science>Agronomy - Agriculture>PIMENTO (ALLSPICE)- THE FOUR-IN-ONE SPICE Summary

PIMENTO (ALLSPICE)- THE FOUR-IN-ONE SPICE

Book Summary   by:Sindhumol     Original Author: Sindhumol
  • Summary rating: 5 stars (18 Ratings)
  • Visits : 2012
  • words:300 
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Allspice (Pimento- Pimenta dioica, Family: Myrtaceae) derives its name from the aroma, which is a combination of spices, cinnamon, cloves, ginger and nutmeg. The tree is a dioecious in nature. During ancient times, pimento had been used to cure and preserve meats. Unripe berries are harvested and sun dried until the seeds in them rattle, which are dark, hard and kidney-shaped. Whole or ground Allspice is available, commercially. Whole dried allspice can be kept for long time out of light in airtight jars. However, the ground spice loses flavour quickly. Allspice is highly popular in European cuisine. Some Indian curries and rice contain allspice and it is used in meat and rice dishes, liqueurs in the Middle East. Allspice make a good substitute for cinnamon, cloves or nutmeg.
Conversely, one part nutmeg with two parts each of cinnamon and cloves may be combined to make a substitutie for Allspice. Presence of eugenol content makes allspice similar to clove. It is a digestive and carminative. The Allspice oil acts as rubefacient ( 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. It is a popular home remedy for arthritis and sore muscles, either as a poultice or in hot baths.
Published: April 24, 2007   
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