NAME: Pimenta dioica

FAMILY: Myrtaceae

ORIGIN: Guatemala

APPEARANCE: brown pepper-like berries

TASTE: a combination of many types of spices such as cinnamon, cloves, ginger and nutmeg (called Allspice)

HEALING POWERS: contains eugenol, potassium and tannin which have anti-inflammatory, antibacterial, and antiseptic properties, boosts immunity, improves digestion and metabolism

PART OF PLANT: fruit

PROCESSING METHOD: the fruits are harvested while still green and dried in the sun until they look reminiscent of large and smooth peppercorns

COOKERY: 

• in Caribbean cuisine it is used as a seasoning for meat, sauces, pickling, while the US and European cuisine use it more for making desserts

CATERING/HOSPITALITY: 

• It is used as a spice and decoration in mulled/spiked wine, punches and various cocktails
• can be ground in a grinder to further release the aroma
• one of the most complex spices along with cardamom
• combines with citrus and other less complex spices

• dark, dry place at room temperature
• shelf life: 24 months