Allspice or Pimento is a spice and essential-oil yielding tree originating in the Caribbean and Central America, its natural range extending from the islands of Jamaica and Cuba to the Caribbean side of Central America, including Belize, El Salvador, Guatemala, Honduras, Nicaragua and the east coast of the Yucatan peninsula, in Mexico.
It is a slow-growing tree to heights of up to 18 m (60 ft), though is more typically 10 to 15 m (30 to 50 ft) tall with a stout trunk and a densely branched rounded crown. The bark is creamy-brown and peeling, exposing smooth, creamy-white underbark.
The leaves are oval, up to 20 cm (8 in) long, dark glossy green above, light green underneath and dotted with numerous oil-filled pores that when crushed release a strong spice aroma, reminding of clove, nutmeg and cinnamon. They remain on the tree in all seasons and in a dense arrangement that casts a deep shade.
Flowers creamy-white, small, up to 0.5 cm (0.2 in) in diameter, and sweetly fragrant, releasing a spicy, air-filling aroma. Female and male flowers are borne on separate trees, in domed- or pyramidal-shaped clusters that come into bloom in mid-summer in its native range.
Fertilised flowers are followed by small, round, green berries that turn purple to near black when ripe, usually from late summer to autumn, with one, or occasionally two largish seed inside.
The green, unripe berries, when dried, are known as Allspice and are widely used around the world, either whole or in powdered form to flavour both sweet and savoury dishes. They are a common flavouring added to sausage meats, stews, soups, steamed fish, salty pickling brines for meats such as corned beef and vinegar brines for pickling fish and vegetables.
Allspice is also a common flavouring ingredient in sauces, including tomato ketchup, barbecue sauces and marinades and is used to substitute for other spices, such a Nutmeg (Myristica fragrans) in sweet dishes. The dried berries contain about 4% of a volatile oil, of which the main constituent is Eugenol, a compound also found in Cloves (Syzygium aromaticum).
The liqueurs 'Benedictine' and 'Chartreuse' derive part of their flavour from the berries, as does the Caribbean liquor 'Pimento-Dram', made by soaking the ripe berries in alcohol, usually white rum.
To harvest the green berries, the limbs and twigs are pruned-off and the clusters of berries then rubbed between the hands until they fall off, after which they are dried and bagged. Average yields of green berries per tree per year range from 10 to 25 kg ( 22 to 55 lbs) and is influenced by many factors.
The leaves and small twigs leftover from harvesting the berries are then steam distilled to extract an essential oil traded as 'Pimento leaf oil', used as a flavouring agent in food and pharmaceutical products. The oil is also sometimes used as a substitute for 'Bay oil', extracted from the leaves of the closely related Bay Rum Tree (Pimenta racemosa), the primary source of 'Bay Rum', a popular men's cologne and after-shave esteemed for its spicy fragrance. The fresh leaves can also be used to substitute for bay leaves (from Laurus nobilis) in cooking.
The wood is heavy and durable, with pinkish heartwood. However, the tree is not usually felled for its wood where the tree has economic importance as a spice crop. The pruned limbs are used in woodcraft, for tool handles, as smoke-wood for barbecuing and as general-purpose firewood.
The wood is heavy and durable, with pinkish heartwood, but the tree is not normally felled for its wood given its economic value as a spice crop. The pruned limbs are used in woodcraft, for tool handles, as smoke-wood for barbecuing and as general-purpose firewood.
Grows and fruits naturally in moderately humid to humid tropical lowland to mid-elevation climates, generally in frost-free areas with annual lows of 18 to 25 °C, annual highs of 25 to 35 °C, annual rainfall of 1300 to 3200 mm and a dry season of 5 months or less.
New plants are usually started from seed, which lose their viability quickly and should be sown soon after the ripe berries are harvested. Some success has been reported with cuttings of one-year-old wood dipped in a rooting hormone, which would allow better control over the ratio of male to female plants. Volunteer seedlings that have sprouted from bird dropping are another source of propagation material.
Performs best on free-draining clay and loam soils of a moderately acid to alkaline nature, generally with a pH of 5.5 to 8.0 and on sites with full to partial sun exposure.
It has been introduced into areas outside of its native range and is now recorded as naturalised in India and Hawaii, where it is listed as an invasive species, having spread with the help of birds to native forests on the islands of O'ahu, Maui and Kaua'i. It is assessed as a high weed risk species for Hawaii by the Hawaii Pacific Weed Risk Assessment (HPWRA) project.
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