Allspice, also known as Allspice, is a versatile spice with flavours of cloves, cinnamon and nutmeg. It is mainly used in Caribbean and Jamaican cuisine, but has also gained popularity in Europe and the Middle East. Originally discovered in the Caribbean, allspice is mainly grown in Jamaica. In gin production, allspice is less common, but even small quantities from 0.1kg/100L give the gin a variety of nuances.
Background
Allspice, also called Pimenta officinalis, has many names: Spice seeds, allspice, four spice, clove pepper, Jamaica pepper or also new spice are some of them.
Use of the allspice
The most popular use is in cooking. Caribbean and especially Jamaican dishes have a lot of tradition in the use of allspice. However, the spice has also spread across the 'old world' and gained great popularity in Europe and the Middle East.
Its use in cosmetics and medicine is negligible.
Growth area and origin
Allspice was discovered by Christopher Columbus in the Caribbean and shipped to the 'old world'. The evergreen tree, which grows to a height of over ten metres, is mainly cultivated in Jamaica. More than half of the world's production is harvested here. However, the tree grows in every warmer country on this earth.
Dosing and distillation
The use of allspice in gin is only sparsely spread and therefore there is little information about the optimal dosage. Nuances can be tasted in gin at an intensity of 0.1 kg/100 litres. A 'normal' influence is achieved at approx. 0.5kg/100L.
Taste influence on the gin
The special feature of allspice is that it combines many spice flavours. It tastes slightly bitter, earthy and fruity. It is often described as a combination of cloves, cinnamon and nutmeg.
