History
Allspice (Pimenta racemosa) is native from the West Indies and/or Venezuela. According to reports, it would be endemic to the Caribbean and others say it would have been brought in Martinique by the Carib Indians from Venezuela in the 10th century. Its French name comes from its origins, the West Indies (The Americas).
Carib Indians called achourou they used it as a condiment and to prepare a shampoo and a body wash solution. It is also called quatre épices (four spices in English) because its taste resembles that of pepper, cinnamon, nutmeg and cloves. In English, you can see it under the name of Jamaican pepper.
Varieties
It is a tree that grows easily and can reach 20 meters if it is in a heavily watered area. The tough and fragrant leaves long, rounded shape, 1.6 to 5.9 in around the edges are green and yellow when it dries. The oval and black fruit makes up 0.4 in.
Health benefits
The leaves macerated in rum are used in friction against rheumatism, refined translation is the Bay-rum. Allspice can also be used against colds, flu-like illness (oil extracted from the leaf) or in case of toothache.
For toothache, apply a locally crushed fresh leaf. Beware though, ulcerogenic, it is advisable to use it in moderation for internal use (up to 5 leaves per cup of tea).
Uses
It uses the whole or ground. The allspice (leaves or seeds/fruit) accompanies almost every Martinican sauce. Its sweet will be the perfect complement to all your meat dishes including sauces, Today, it is considered as a warming plant.
