History
Allspice, whose scientific name is Pimenta racemosa, is believed to originate from the Caribbean and/or Venezuela. According to some sources, it is native to the Caribbean, while others claim that it was introduced to Martinique by the Kalinago (Carib Indians) from Venezuela around the 10th century. Its name comes from its origins in the West Indies (the Americas).
The Carib Indians called it “achourou.” They used it as a condiment, as well as to prepare a shampoo for the hair and a cleansing solution for the body. It is also known as “four spices” because its flavor resembles a blend of pepper, cinnamon, nutmeg, and clove.
Varieties
This tree can grow up to 20 meters tall when found in areas with abundant rainfall. Its leathery, aromatic leaves are long and rounded, measuring about 4 to 15 cm, green in color and turning yellow as they dry. The fruit is oval, black, and no more than 1 cm long.
Medicinal properties
Leaves macerated in rum are used as a friction remedy for rheumatism; the refined version of this preparation is known as “Bay Rum.” Allspice can also be used to relieve colds, flu-like symptoms (via the essential oil extracted from the leaf), or dental pain. For toothaches, apply a freshly crushed leaf directly to the affected area. However, because it can be irritating to the stomach, internal use should be moderate (no more than 5 leaves per cup of infusion).
Uses
It can be used whole or ground. Allspice (leaves or seeds/fruit) is found in nearly all Martinican sauces. Its mild fragrance is the perfect complement to meat dishes, especially in sauces. Today, it is also considered a warming plant.
