ALLSPICE OR MYRTLE PEPPER DRY BERRIES[PIMENTA DIOICA]

Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta,^[2] Turkish yenibahar, or newspice, is the dried unripe fruit (berries, used as a spice) of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.^[3] The name "allspice" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.

Detailed description

Several unrelated fragrant shrubs are called "Carolina allspice" (Calycanthus floridus), "Japanese allspice" (Chimonanthus praecox), or "wild allspice" (Lindera benzoin). "Allspice" is also sometimes used to refer to the herb costmary (Tanacetum balsamita).

Preparation/form

Allspice is the dried fruit of the P. dioica plant. The fruits are picked when green and unripe and are traditionally dried in the sun. When dry, they are brown and resemble large, brown, smooth peppercorns. The whole fruits have a longer shelf life than the powdered product, and produce a more aromatic product when freshly ground before use.

Fresh leaves are used where available. They are similar in texture to bay leaves, thus are infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavor when dried and stored, so do not figure in commerce. The leaves and wood are often used for smoking meats where allspice is a local crop. Allspice can also be found in essential oil form.

PRICE

$33.39/kg

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