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Ground Jamaican pepper, (also known as allspice (pimenta dioica) or carnation pepper) is native to the Caribbean and Central and South America. The most important crop in Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "allspice paths".
Ingredients: allspice
The allspice or Jamaican pepper is a so-called false pepper, that is a spice obtained from a plant that has nothing to do with piper nigrum but which in somehow it resembles pepper: in appearance and / or taste. In the case of allspice the grains resemble those of black pepper but are much larger. As for the flavor, spiciness is moderate , while the aroma is strong and quite different from that of pepper, tastes of carnation .
The allspice is the fruit of a plant that belongs to the Mirtaceae family, a tree called Pimenta dioica. Therefore a botanical family different from that of the piper nigrum, the plant from which black, white and green pepper are obtained. The eucalyptus and the plant from which cloves are obtained are also part of the Mirtaceae family. In nature it is often an imposing tree that reaches heights between 30 and 50 meters, but it can also appear as a more compact tree, which is also appreciated as an ornamental plant. In this area the height is contained between 10 and 18 meters. The fruits are quite similar to those of pepper but larger, about 6 mm, compared to 5 of the larger varieties of pepper, the color before ripening is green and the harvest is done when they are still like this.
Columbus discovered it in Jamaica and found it nowhere else during his travels. The export proved difficult, he could not get the plant to take root elsewhere, it was therefore realized that the seeds are scattered by birds on the island and it was concluded that the passage in their digestive tract must perform some essential function.
Only in modern times has it been able to take root in other places (Tonga, Hawaii, some Central American states) but essentially Jamaican pepper remains because most of the production continues to come from there. For the first four years of life, the tree does not bear fruit.
We repeat ourselves, as regards the nutritional values we could say for example that allspice is very rich in potassium, but would it make sense to talk about it? Do you plan to consume 50 grams of pepper in one meal? So let's move on to the properties attributed to Jamaican pepper by tradition, essentially the same ones attributed to pepper: disinfectant and digestive action. Even in this case, however, even if the allspice is less spicy than pepper it should be kept in mind that if you have ulcer or gastritis problems you should abstain or limit it to the maximum, and this applies to all spices in reality. And what does science say? Not very directly on the properties of Jamaican pepper, but we know that eugenol (a substance that the industry extracts mainly from cloves but which is also present in allspice) is used in the perfume industry but also in the pharmaceutical industry as an antiseptic. and anesthetic, therefore it would seem at least partial confirmation of the proclamations of traditional medicine
Pimento in Portuguese means pepper, but we said that the spice has only a vague resemblance to pepper and no botanical relationship, then? Fault of the mistake of a traveling companion of Columbus who mistook him for pepper.
The interest on the part of the perfume industry instead began after the disastrous Napoleonic expedition to Russia, it was discovered that Russian soldiers were slipping into the allspice in the boots both to combat odors and for the sensation of warmth it gave off. Obviously it was known by pre-Colombian populations, the Maya used it precisely for its ability to cover odors, in embalming, the Aztecs instead added it to chocolate.
And finally we come to the kitchen, but what does allspice taste like? Basically it is a slightly spicy and very aromatic pepper and the aroma resembles that of cloves with which, as we have seen , the pimenta doica is related. In traditional Jamaican cuisine it is used on meats, but its low spiciness and aromaticity make it a very versatile spice. We chose the recipe for a first course.
Rice with curry vegetables
Ingredients
Preparation
1) Wash the aubergine, cut it into cubes, put it in a colander and sprinkle with a little salt. Let it rest for 15 minutes.
2) Tick the courgettes, wash them and cut them into slices.
3) Peel and finely slice the onion.
4) Clean the mushrooms, wash them quickly and cut them into slices.
5) Wash the pepper, peel it and chop it.
6) Chop the garlic clove.
7) Peel the tomatoes and cut them into cubes.
8) Drain the aubergine, wash it and drain it again.
9) Heat 2 tablespoons of oil in a pan, add the diced aubergine, brown them, then place them on absorbent paper.
10) Pour the remaining oil into the pan, sauté the onion and garlic.
11) Combine the courgettes, pepper and brown for a few minutes.
12) Add the mushrooms, salt and cook for 2 minutes over high heat, stirring often.
13) Combine the tomatoes, curry (previously soaked in a little hot water for 20 minutes) and allspice.
14) Brown for 2-3 minutes and add the rice.
15) Leave to flavor for a minute and add the broth. 16) Cook for 20-25 minutes, stirring occasionally; 4 minutes before the end of cooking, add the diced aubergine. When cooked, sprinkle with parsley and serve on the table.
Recipe source: Yummy. it
Data sheet
Specific References
Ground Jamaican pepper, (also known as allspice (pimenta dioica) or carnation pepper) is native to the Caribbean and Central and South America. The most important crop in Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "allspice paths".
Ingredients: allspice
A rare pepper, which from the wildest Indonesia reaches the world to give its delicate and citrus aroma. Perfect for flavoring white meat and fish dishes, seafood, salads. Harvested by hand, Andaliman pepper is dried in the forest, and for this it is intoxicated with notes of karkadè, lemon, orange and grapefruit.
Ingredients: Andaliman pepper
Origin: Indonesia
Selim pepper is very pungent, aromatic, and with a bitter aftertaste. It has hints of nutmeg and resin. It looks like a pod that is smoked and dried before being sold. It should be used in its entirety and then removed from the preparations. It is excellent in stews, soups and barbecued meats.
Ingredients: Selim pepper
Origin: Africa- Senegal
White pepper is a pepper with a slightly spicy and dry aroma, very aromatic but delicate, with musky and sweet nuances. It is considered a light pepper and goes very well with fish and pasta with white sauces. Practical to use in the already ground format.
white pepper
This particular long red pepper, coming from Cambodia, is a very rare and precious pepper due to its low production, useful for creating delicious and refined dishes, with a sweet and warm taste. It resembles long Bengal pepper in shape but with a decidedly more vanilla flavor, reminiscent of the flavor of tonka beans.
Ingredients: long red pepper
Origin: Cambodia
Sichuan pepper is a red berry native to China. It has a very fresh, citrusy taste. It should be added during cooking, whole, or toasted and ground (except the seeds) always in small doses because, once toasted, it quickly loses its flavor.
Ingredients: Sichuan pepper
Origin: China
Malagueta pepper or Guinea pepper is very rich in essential oils and the smell is reminiscent of ginger, but also cardamom, of which it is often the substitute in the preparation of foods. It is used to flavor stews and some grains of this spice are added to the traditional cola nut drink that is offered to guests.
Ingredients: Malagueta pepper
Origin: Guinea
Packaging: 50g / 100g stackable airtight pet jar.
Packaging: 150g / 1000g kraft bag with zip closure to save freshness.
Cajenna pepper stimulates blood flow, is tonic and stomachic which facilitates digestion. The sweat effect makes it effective against colds, congestion and coughs. It is a natural anti-inflammatory and pain reliever. Useful in case of headache, neuralgia, arthritis, pain in the muscles and oral cavity.
Ingredients: cayenne pepper
Origin: India
Muntok white peppercorns are a variety of pepper obtained from the ripe berries of the pepper plant (Piper nigrum) native to Bangka Island, Indonesia. Compared to black pepper, white pepper has a more delicate and less pungent flavor, with earthy and slightly musky notes. It is produced by removing the outer skin of the berries after drying, leaving only the white inner seed. This variety of pepper is highly appreciated in refined cuisine for its subtle flavor and its ability to enhance dishes without overwhelming the taste.
Ingredients: Muntok white pepper
Origin: Indonesia
White peppercorns are characterized by their dry, very intense spicy aroma with sweet musky nuances. It is considered a light pepper, with a delicate taste and for this reason it goes very well with fish-based dishes and pasta with plain sauces.
white pepper
In Kerala, a natural country with the best climatic conditions, this pepper is born. The smoked Bonasura pepper appears to have larger berries than the usual traditional pepper that can be found on the market and develops an extraordinary spicy aroma and an intense taste. It is cold smoked, with natural smoke with natural smoke of beech wood chips. A very versatile pepper, suitable for any dish.
Ingredients: Smoked Banasura black pepper
Origin: India
The olfactory component of timut pepper is by far its added value, a real explosion of citrus notes among which grapefruit stands out in an unmistakable way but are clearly present also lime and passion fruit. Excellent on fish in general, shellfish and lobster in particular.
Ingredients: Timut pepper
Origin: Nepal
It is believed that it is the most used pepper in European kitchens thanks to its versatility. This ground Tellicherry black pepper powder pairs with any dish quickly and easily. Tellicherry is considered among the most important, pure and precious pepper spices in the world, the best that the market offers.
Ingredients: Tellicherry black pepper TGEB
Sarawak Black Pepper has the characteristic of having a spicy and dry aroma, which tends to fade therefore non-invasive. It elevates the aroma of dishes without overwhelming, and therefore it goes well with all dishes and is particularly appreciated even for spice neophytes.
Ingredients: Sarawak black pepper
Origin: Malaysia
Black pepper is more than just a spice, and used daily it is a real natural drug. Used for healing purposes for millennia, it goes beyond the idea of a simple spice. Black pepper would stimulate the production of natural endorphins by acting as a kind of natural antidepressant. Characteristic is the brown color of the large and full-bodied grains.
Ingredients: Tellicherry black pepper
Origin: India
Voatsiperifery pepper is a little known pepper variety. This delicious rare pepper is particularly suitable for meat lovers, but also for vegetarians. Voatsiperifery has a woody, spicy flavor with a refreshing lemon note.
Ingredients: Mascareigne Voatsiperifery pepper or Madagascar pepper.
Origin: Madagascar
Black pepper is more than just a spice, and used daily it is a real natural drug. Used for healing purposes for millennia, it goes beyond the idea of a simple spice. Black pepper would stimulate the production of natural endorphins by acting as a kind of natural antidepressant. Characteristic is the brown color of the large and full-bodied grains.
Ingredients: black pepper
Origin: o
