You may have had allspice over the holidays in your ham glaze or your gingerbread cookies, but did you know you can find it in the Hartley and Heather Richardson Tropical Biome at the Leaf?
Allspice is an evergreen tree that produces small, aromatic berries that are dried and used as spice. It is also known as Pimenta dioica and is from the Myrtaceae family. The tree is native to the Caribbean, Central America, and Mexico.
The name “allspice” comes from the berries’ flavour and smell, a combination of cinnamon, cloves, nutmeg, and black pepper. The leaves on an allspice tree smell delicious too!
After several years of maturation, the allspice tree may start producing green berries. Once the berries turn reddish-brown, they are mature and ready for harvesting.
Fun Fact: This plant is dioecious, meaning it has specific male and female trees, so female trees require a male pollinator to produce fruit. Because we have only one allspice tree at The Leaf, it will not grow berries.
Here are some ways you can use allspice this winter season:
- Allspice leaves can be added to soups and stews. However, allspice leaves are potent, so use them sparingly.
- Use dried and crushed allspice leaves in baking, especially in recipes that call for aromatic spices. They can add a delicious twist to cookies, cakes, or bread.
- Allspice leaves can be used in cocktail infusions. For example, you can add a few leaves to a bottle of rum and let it sit for a few days to develop a spiced flavour. Or you can use allspice berries in mulled wine!
- Use allspice leaves as wrappers or place them on the grill when cooking certain foods for a subtle allspice flavour.
- Make a tea or infusion using allspice leaves in hot water for a soothing beverage with a hint of spiciness.
Next time you’re at The Leaf, stop by the allspice tree in the Tropical Biome and smell its leaves!
