The Pimento tree is native to the Caribbean Islands. Although there are Pimento trees throughout the Caribbean and along the Caribbean coast of Mexico, Jamaica has the longest history of allspice production.
A most interesting feature of the Pimento tree is that in order for its seeds to germinate it has to pass through the gut of a bird. For this reason it was thought for centuries that the tree would only grow in Jamaica.
The name is derived from the Spanish word "pimienta" (pepper or peppercorn). The tree (Pimenta dioica) is generally known as Pimento and its small seed-like berries as allspice. The name allspice comes from the heavenly fragrance of the spice that resembles a mixture of cloves, cinnamon and nutmeg all in one spice. In fact, my grandmother taught me that it was a mixture of spices. The berries are green and turn dark when they are dried, resembling peppercorns. This spice has nothing to do with the red sweet pepper known as pimento which is used to stuffed green olives.
The leaves of the allspice tree are just as fragrant as the fruit when they are fresh they look and feel like bay leaves and in the islands are used in cooking to flavor the food and removed prior to serving the food. The leaves do not however preserve well, they loose their fragrance when they are dried. The wood of Pimenta tree is often used to smoke the meat in making Jamaica’s renowned Jerk chicken and pork.
In the US, the major use of allspice is in pies and cakes. When I made spice cake or pumpkin pie with my grandmother, she would put a generous spoonful of allspice in the batter. Allspice is an important ingredient in sausage and Cincinnati style chili. Many Mediterranean and Caribbean dishes require allspice as well.
Caribbean friends of mine use allspice in a tea to combat gas and indigestion. Pimento dram is liquor made from allspice. JAMAICAN Curry GOAT
INGREDIENTS
3 lb goat steaks or pieces
2 large onions
2 tbsp Coconut oil
2 Cloves garlic, chopped
2 Green onions, chopped
1 tbsp Allspice
2 tbsp freshly pealed and minced ginger
1 cup stock or broth
1 bunch chopped parsley
2 clove garlic crushed
2 tbsp curry powder
1 small tomato minced finely
salt and pepper to taste
DIRECTIONS Heat the oil and add the garlic, onion, green onion, ginger sauté until brown, add pepper, curry, allspice, parsley and broth. Bring to a boil then add the goat and tomato. Simmer in water for 1 1/2 hr until meat is tender add water or broth if necessary. ~~~~~~~~~~~
INSTRUCTIONS Use a blender to blend all ingredients
Pour into pie tins Bake at 425 degrees 15 minutes and reduce temperature to 350 degrees for additional 45 min test by inserting knife, if it does not come out clean, bake additional 15 minutes.
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GRANDMA LILLI’S SPICE CAKE
INGREDIENTS
· 3 cups all-purpose flour
· 2 cups white sugar
· 1 teaspoon salt
· 2 teaspoons baking soda
· 1 tablespoon allspice
· 3/4 cup vegetable oil
· 2 tablespoons distilled white vinegar
· 2 teaspoons vanilla extract
· 2 cups cold water
DIRECTIONS
1. Mix flour, sugar, salt, soda, and allspice together
2. Mix vinegar vanilla cold water and stir well with fork
3. Mix wet and dry ingredients until moistened.
4. Pour into a 9 x 13 inch ungreased cake pan.
5. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean.
If you want a frosting on this cake, use your favorite cream cheese frosting.
Sincerely,
Domani Ward
337-370-9199
By Flaxen Tress
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