Herb & Spice Companion

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HERB & SPICE COMPANION

• 154 –

ALLSPICE

Pimenta dioica

Flavors: warm, sweet, pungent,

and peppery, with cinnamon,

cloves, and nutmeg

Native to the tropical climates of the Caribbean and Central America, allspice berries

are harvested exclusively in that part of the world, with Jamaica’s crop considered the

gold standard. They grow on trees and

are dried and cured before being sold.

Though whole berries look like over-

sized peppercorns and their botanical

name is Pimenta (Spanish for “pepper”),

allspice is not related to pepper. The

common name “allspice” was chosen

for its warm flavor combination of cin-

namon, nutmeg, and clove. Allspice is a

favorite ingredient in baked goods and

many spice blends, from curry powders

to pumpkin pie spice to jerk seasoning

(see page 251).

In the Garden

Allspice trees need tropical or subtropical climates and both male and female spec-

imens in order to grow their tasty berries. But they can also be planted in other cli-

mates and used for their leaves rather than for the spice. (Leaves have a similar aroma

and flavor, and they can be used in cooking like bay leaves.) The tree will grow in a

large container so it can be brought indoors in cooler weather.

Size: 5 to 8 feet tall in containers; 40 to 60 feet tall in ideal conditions in the ground

Container: At least 20 inches deep and 2 feet in diameter; at least 5 gallons

Light: Full sun to partial shade

HEALTH BENEFITS

Allspice is a known digestive aid,

helping to alleviate gas, cramps,

and other stomach troubles. It can

also help lower blood pressure,

relieve nerve pain, and prevent and

fight viruses, infection, fungus, and

inflammation. On top of all that,

research has shown that compounds

in allspice may help protect against

several forms of cancer.

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