chagrinvalleyherbsociety Fun Facts
Growing
Allspice is the dried unripe berry (botanically a drupe) of the Pimenta dioica tree. The common name
allspice comes from the flavor that resembles a combination of cloves, cinnamon, nutmeg, ginger and
black pepper. Pimenta dioica is an evergreen tree, which can grow from 30 to 50 feet high and is native
to Zones 10-11 so it can only be grown indoors in Ohio. Additionally, it can be tough to get plants to
flower and fruit in containers. Trees typically begin bearing fruit after three or four years. It is typically
grown in the Caribbean, the West Indies, Mexico and Central America. It likes lots of sun and moist well-
drained soil. It is quite difficult to grow from seed and germination seems to happen most easily when it
passes through the digestive tract of birds. Flowers bloom in white sprays from June to August and then
put out berries. The fruit goes from green to red-brown to purple. By the time they become purple,
they will have lost most of their flavor. Therefore, they are picked green and most often dried in the
sun.
Historical
The Mayans used Pimenta dioica during religious ceremonies as an offering to their gods and as an
embalming agent. They also used it in their chocolate beverage as flavoring. Both the Mayans and the
Aztecs used allspice in cooking and medicinally for stomach problems and toothache. In the Caribbean,
the indigenous Taino and Arawak tribes also used the berries for cooking and medicine. The first record
of pimento dioica in Europe was of Christopher Columbus bringing it back to the Old World in 1492 from
Jamaica. Apparently, he mistook it for pepper, which is how it received the Pimenta (pepper)
classification. Although, that didn’t happen until 1758 when it was officially named by Carolus Linnaeus,
“godfather” of botany. Allspice oil is also often used to add fragrance to men’s toiletry products. This
goes back to the Napoleonic War of 1812 when Russian soldiers put allspice in their boots to keep their
feet warm and odor-free.
Medicinal Uses
Don’t try this at home! The compounds in allspice, quercetin, gallic acid and ericifolin have been studied
for use in treatment of chronic disease and cancer. Pimenta dioica is reportedly good for digestion and
as a tonic for the nervous system. It is known to have aromatic, carminative and stimulative properties.
PD is known to help with flatulence and gripe. Externally, it can be used for rheumatism, arthritis and
neuralgia.
Culinary, Beauty and Dyes
Allspice is used in both sweet and savory cooking, including desserts, Caribbean jerk seasoning, curry
powders, sausage, barbeque sauce, pickling liquid, and Cincinnati-style chili. Desserts include pumpkin
pie spice, spiced cakes and cookies. Allspice is found in the French liqueurs Benedictine and Chartreuse.
It is also an ingredient in mulled cider and Christmas wassail. Whole allspice berries have a longer shelf
life than ground, which is about 6 months. Fresh leaves from the allspice tree can be used by infusing
their flavor then removing them before serving, much like bay leaves. It is used as a scent for toiletry
products and is one of the aromatic components of Bay Rum, which is a scent used in men’s colognes,
soaps and deodorants.
Tips:
The flavor of allspice is a blend of cinnamon, nutmeg and cloves with a hint of juniper berry and
peppercorn.
Allspice is available whole or ground. Whole allspice retains flavor longer than ground, which
begins to loose flavor when as soon as the grinding begins.
Whole allspice can be quickly ground using a spice grinder or a coffee grinder dedicated to
spices.
Sprinkle ground allspice on a variety of foods, including: curry, stew, recipes, roasted vegetables.
Include in spice blends such as jerk seasoning, poultry or beef rubs, pickling blends, and
barbecue sauce
Add allspice to pumpkin pie spice blends or make your own.
Add to baked goods, especially gingerbread, pumpkin pie, stone fruit pies, applesauce, cakes
and cookies.
The spice blends of beverages such as chai tea, spice tea, mulled cider or wine and wassail
punch often include allspice.
Recipes
Allspice Spice Cake
Organic ground allspice adds the distinctive sweetness and aroma to this classic spice cake. Add the
spice to glaze for extra flavor.
2 1/3 cups all-purpose flour 1 cup vegetable oil
½ teaspoon kosher sea salt flakes 1 cup granulated sugar
2 teaspoons baking powder 1 cup light brown sugar,
3/8 teaspoon baking soda 1 ¼ cups milk
4 teaspoons organic ground allspice 1 teaspoon organic bourbon vanilla extract
½ teaspoon organic ground cinnamon 2 cups powdered sugar
3 eggs packed 1 tablespoon lemon juice
Preheat oven to 350°F. Grease and flour Bundt pan.
Sift flour, salt, baking soda, baking powder, and spices (save one tablespoon allspice for glaze) in a bowl
and whisk to combine. Mix eggs with vegetable oil, granulated sugar, and brown sugar in separate larger
bowl, whisking until smooth. Add milk and vanilla. Combine dry ingredients with wet ingredients and
whisk to smooth batter.
Pour cake batter evenly into Bunt pan, and place pan on top of sheet pan on center rack of oven.
Bake for 55 minutes or until toothpick inserted into center of cake comes out clean. Remove cake and
transfer to rack to cool.
Whisk together powdered sugar, allspice and lemon juice to make a thick glaze. When cake is cool,
spread glaze over top.
Woodland Foods
Woodlandfoods.com
Wassail
This sprightly holiday punch may be prepared a day ahead of serving.
6 small baking apples, unwaxed 2 tablespoons cognac (optional)
1 cup packed brown sugar 1 cup water (additional)
1 cup water
Place the following spices in a coffee filter and secure with string to form a spice bag:
6-inch cinnamon stick, broken into pieces
1 teaspoon whole allspice, crushed
6 whole cloves
6 cups apple cider 1 (12-ounce) can frozen orange juice concentrate
2 cups cranberry juice 1 (6-ounce) can frozen pink lemonade concentrate
1 (46-ounce) can unsweetened pineapple juice
Preheat oven to 350°F. Lightly oil a 1 ½ quart casserole.
Wash apples and place in casserole. Do not peel or core. In a small saucepan combine brown sugar and
water. Over medium heat bring to a boil, stir to dissolve sugar, and simmer for 5 minutes. Stir in cognac.
Pour syrup over apples and bake for 35 minutes. Lift apples out of syrup with slotted spoon and set
aside.
In a 5-quart saucepan place syrup from apples, the additional cup of water, spice bag, along with
remaining ingredients. Simmer for 15 minutes or until heated through.
When ready to serve, transfer to large heat-proof punch bowl. Gloat the baked apples for decoration.
Note: Clove-studded orange slices may also be floated in the Wassail Bowl. 25-30 servings.
The Western Reserve Herb Society
Cooking with Herb Scent
There were some other great recipes on The Herb Society of America’s website. You can find them at:
8ac83b65-b26f-4525-9de2-6793d0474718 (herbsociety.org). Other recipes: Grandma Adam’s Meat
Loaf Balls, Port Orange Beef Stew, Grilled Jerk Pork Chops and Harvest Heat (a cider punch).
Much of the text supplied with permission by The Herb Society of America.
Other Sources:
Brown, Deni (1995). Encyclopedia of Herbs and Their Uses, The Reader’s Digest Association
Mrs. M. Grieve (1971). A Modern Herbal, Dover Publications, Inc.
Lust, John (1974). The Herb Book, Bantam Books, Inc.
