Allspice is now cultivated in many warm parts of the world.
The name was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves.
The fruit is picked when it is green, unripe and dried in the sun.
When dry, the fruits are brown and resemble large brown peppercorns.
The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.
The leaves of the allspice plant are also used in island cooking.
For cooking, fresh leaves are used where available: they are similar in texture to bay leaves and are thus infused during cooking and then removed before serving.
The leaves lose much flavour when dried and stored, so do not figure in commerce.
The leaves and wood are often used for smoking meats.
Allspice can also be found in essential oil form.
Allspice is one of the most important ingredients of Caribbean cuisine.
Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavor a variety of stews and meat dishes.
In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavoring.
In America, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor.
Allspice is commonly used in Great Britain, and appears in many dishes, including cakes.
In Germany, it is used in large amounts by commercial sausage makers.
Allspice is also a main flavor used in barbecue sauces.
Allspice has also been used as a deodorant.
Volatile oils found in the plant contain eugenol, a weak antimicrobial agent,[4] Allspice is also reported to provide relief for indigestion and gas.