Allspice

History and Uses:
The name, Allspice, comes to us because its flavor resembles that of a combination of Cinnamon, Cloves and Nutmeg. One of Allspice's common names, Pimento, is derived from the Spanish word for "pepper," because the shape is similar to a peppercorn. Allspice comes from the dried berry of the pimento, and he fruits contain 2 to 5% essential oil. As an ointment or a bath additive, Allspice has been used for its anesthetic effects. Allspice is indigenous to the West Indian Islands and South America, and is extensively grown in Jamaica, where it flourishes on limestone hills near the sea. The best Allspice is said to come from Jamaica. Before the arrival of Europeans, Allspice was one of the most common culinary herbs of the Caribbean. Its wood was once in such demand for the making of walking sticks that the tree became endangered and was nearly driven to extinction. Allspice is sometimes added to commercial medicines to improve their flavor. The chief use of Allspice is as a spice and condiment; the berries are added to curry powder and also to mulled wine. Allspice is an aromatic stimulant and carminative to the gastrointestinal tract, resembling cloves in its action. It has been used as an aid in combating colic, diarrhea, dyspepsia, flatulence, indigestion, soreness, pain and rheumatism. The main constituents of Allspice are the volatile oils found in its seeds and phenol eugenol (which doubtless gives it its clove-like odor). Some of the other constituents include a fixed oil (bonastre), tannin, gum, resin, malic and gallic acids, lignin, and it is also a natural source of beta-carotene and other important nutrients.