Allspice Berry Oleoresin
Allspice is the dried, unripe berries of a large evergreen tree, growing to 10m tall, native to the Caribbean area. The leaves are large and leathery, about 8 inches long by 2 inches wide. The fruits are about 0.33 inch diameter, near globose, produced in clusters of a dozen or more at or near the terminals of branches. The fruit is harvested while immature, as it is then most strongly flavored. It is a drupe, with 1 or 2 seeds. The whole dried fruit is ground to produce the allspice powder of commerce. Christopher Columbus discovered allspice in the Caribbean. Although he was seeking pepper, he had never actually seen real pepper and he thought allspice was it. He brought it back to Spain, where it got the name "pimienta," which is Spanish for pepper. Its Anglicized name, pimento, is occasionally used in the spice trade today. Before World War II, allspice was more widely used than it is nowadays. During the war, many trees producing allspice were cut, and production never fully recovered. Most allspice is produced in Jamaica, but some other sources for allspice include Guatemala, Honduras, as well as Mexico. Jamaican allspice is considered to be superior due to its higher oil content, which gives it a more appealing flavor. ....more
| Botanical Name: | Pimenta dioica (L.) Merr. |
| Family: | Myrtaceae |
| Synonyms: | Pimenta officinalis L., pimento, pimento berry oil, pimenta, Jamaica pepper, myrtle pepper, newspice, spicebush, spicewood, and feverbush |
| See Also: | Allspice Berry
Allspice Berry Oleoresin |
| Parts Used: | Berries. |
| Extraction Method: | Natural exudation |
| Appearance: | Dark yellow brown green viscous liquid |
| Aroma Description: | Sweet, fresh, spicy, clove, bay. |
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| Blends well with: | |
| Historical Uses: | |
| Modern Uses: | Used primarily in food products like soups, candies, chewing gum and meats. |
| Cautions: | None known |
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