Generality
The pimento, otherwise known as " pimenta ", is a spice consisting of the dried berry of an evergreen Caribbean shrub, belonging to the Family of the Myrtaceae (the same as the myrtle) and called Pimenta dioica .
Dried pimento berries and fresh leaves are also considered a biologically active drug . In fact, the plant contains a phytocomplex endowed with beneficial properties, exploited both in folk medicine and in conventional medicine.
The essential oil of the allspice, rich in eugenol, as well as in its aroma, is often used instead of the dried drug.
Note : there are several scented berries that have similar characteristics to pimento, although they are botanically completely foreign. Some examples are: Calycanthus floridus (Carolina pimento), Chimonanthus praecox (Japanese pimento), Lindera benzoin (wild pimento) and Tanacetum balsamita (Roman mint or bitter herb).
Spice
How and where is allspice used?
Allspice in the kitchen
Pimento is one of the most important ingredients of Caribbean cuisine. It is used for jerk seasoning (which in Jamaica would include smoking, although the use of spice is still a good solution), for mole sauce and pickling (preservation of food by anaerobic fermentation in brine and / or vinegar) ); it is also an ingredient of some sausages (like sausage) and complex spices like curry.
Pimento is also widely used in Middle Eastern cuisine, particularly in Levante, where it is used in a wide range of stews and meat-based recipes. In Arab cooking, for example, many dishes require only the use of pimento as a spice.
In the United States, allspice is used mainly in desserts, but it is also the distinctive ingredient of Chili Cincinnati.
Normally used in Britain, allspice appears in many Anglo-Saxon recipes, including several cakes.
Even in countries where allspice is not very well known, as in Germany, it is used in large quantities by commercial sausage producers.
In the West Indies a pimento based liqueur is produced called "pimento dram".
Other uses of pimento
Pimento essential oil is also used as a deodorant and flavoring for toothpastes.
Uses of allspice leaves
Similar to those of laurel, allspice leaves can be used in the same way. On the other hand, unlike the latter, allspice leaves lose almost all their aromatic properties with drying. Being able to be used only fresh, their availability on the market is quite limited.
Uses of pimento wood
Pimento wood, as well as the leaves, is commonly used for smoking meat in plant cultivation areas.
Property
Beneficial properties of allspice
The most characteristic active ingredient of pimento is eugenol (essential oil).
Pimento is used in folk medicine as a remedy for internal and external use. However, many of these applications are not reflected in conventional medicine.
The natives of the original areas of the pimento believe that, taken by mouth, can cure:
- Dyspepsia
- Intestinal gases
- Abdominal pains
- Menstrual cramps
- He retched
- Diarrhea
- Temperature
- Cold
- Hypertension
- Type 2 diabetes mellitus
- Obesity.
Allspice is really useful to promote intestinal emptying.
Some people apply pimento topically, directly on the affected district, to relieve muscle pain, toothache or as an antibacterial. Some dentists use eugenol to kill germs on teeth and gums.
Side effects
Pimento side effects
Used as a spice, allspice is considered safe for most adults. However, not enough information is known to know if it is safe at medicinal concentrations.
When applied directly to the skin, allspice can cause allergic skin reactions in sensitive people.
Precautions and Warnings
Pregnancy and breastfeeding
Allspice is considered safe for pregnant and lactating women. However, avoid taking it in medicinal quantities.
Surgery
Pimento can slow blood clotting and there is a risk that bleeding may increase during and after surgery. It is advisable to stop taking allspice at least 2 weeks before an operation.
Pharmacological Interactions
Which drugs should avoid pimento?
Allspice can interact with drugs that act on blood coagulation.
Assuming it with antiplatelet agents, antithrombotics etc. there is therefore the possibility of bruising and bleeding.
It is recommended to avoid the combination of allspice or eugenol with aspirin, clopidogrel, diclofenac, ibuprofen, naproxen, dalteparin, enoxaparin, heparin, warfarin and the like.
dosage
How much allspice or eugenol do you take?
The appropriate dose of allspice or eugenol depends on several factors, such as age, health status and any medical conditions.
We do not have enough scientific information to determine the precise dosage of allspice and eugenol. It should however be kept in mind that natural products are not to be considered necessarily safe and that the dose can be a very important factor.
Make sure you follow the instructions on the product labels and consult your pharmacist, doctor or other healthcare professional before using them.
Production
Spice production
As we have said, allspice is the dried berry of the P. dioica plant.
The fruits are still picked green and unripe, and are traditionally dehydrated in the sun. Once dry they turn brown and resemble black pepper (though larger). They are better preserved whole and are much more aromatic if ground at the time.
Cultivation
Cultivation of allspice
A native of the area between the Greater Antilles, Southern Mexico and Central America, where it grows in spots (canopies), P. dioica is now cultivated in many parts of the world.
The allspice plant is classified as an evergreen shrub, although it can reach 10-18 m in height (the size of a tree). Very similar to laurel, it is sometimes cultivated to shade the coffee trees planted under it.
The pimento tree can be grown naturally or after irrigation, depending on the climate in the area (tropical or subtropical). Smaller plants are susceptible to frost. It is well suited to pot cultivation and is also suitable for greenhouse letting.
The allspice plants multiply through the seeds that, however, fallen to the ground directly from the branches "without any external help" do not germinate. For this reason, in the past it was believed that allspice could grow only in Jamaica. Only later did it become clear that, in order to become active, the berries need to pass inside the digestive tract of the birds, exposing themselves to specific heat and acidity. Today, allspice has been naturally spread by some avian species in Tonga and Hawaii (naturalized on Kauai and Maui).
