Allspice is still important to the Jamaican economy.
The misleading name "allspice" and the evocative flavor of this small berry causes some confusion. Often believed to be a mixture of other "warm" baking spices, allspice is, in fact, a single spice that contains flavor compounds that make it taste like other important spices. A member of the myrtle family, the tree remains economically important in the Caribbean and Central America
About Allspice
Allspice grows throughout the Caribbean and Central America on a small tree native to Jamaica. The tree's unripe berries are harvested then dried until they're hard. The small dark-brown sphere resembles black peppercorns, only larger. The flavor of allspice is reminiscent of cloves, nutmeg and cinnamon, but with a slightly peppery note. It is fundamental to Jamaican cooking, where it is one of the jerk spices used to season meat. Allspice is also widely used in baking.
The Discovery of Allspice
When Columbus sailed across the Atlantic Ocean in search of spices, his first voyage took him to Jamaica, among other Caribbean locations. There he discovered a local spice he thought to be a form of pepper, and carried it back to Spain with him. Columbus described his find as "Jamaican pepper," which at the time was a perfectly valid marketing term. In that era pepper was literally worth its weight in gold, and pepper-like spices such as cubebs and Grains of Paradise were valuable commodities in their own right.
Allspice and the Larger Spice Trade
During the early years of American exploration, allspice was overshadowed by the arrival of flashier products in the marketplace, including tomatoes, potatoes, corn, peppers, chocolate, vanilla and later, tea and coffee. The arrival of so many new foods and flavors on the market, as well as lower prices and better availability of traditional spices, combined to minimize allspice's appeal. The British, who secured Jamaica as their colony, were the most avid consumers of allspice. It enjoys a degree of popularity in Eastern Europe and Southern India, but the only other cuisine to adopt allspice is that of the Middle East.
Allspice Today
In the 21st century, allspice still grows throughout the Caribbean and Central America, though the best comes from Jamaica. There, when jerked meat is grilled over a bed of coals, allspice twigs or leaves are often added to create a flavorful smoke. Locals also use the leaves in the same manner as bay leaves, simmered in a broth or sauce and then removed before serving.
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