Pimenta dioica
The size of the plant and of its bag can vary a little from the photograph — each one grows at its own pace. We keep them as consistent as we can.
Overview
A spice native to Costa Rica that tastes of three: clove, cinnamon and nutmeg in a single berry. That's why English calls it allspice. It's the heart of Jamaican jerk, and even its leaves make a fragrant tea. Its hard, fine-grained wood was once turned into walking sticks.
Culture
- Habit
- Evergreen Tree
- Height
- 12.00 m
- Growth Rate
- Slow
- Pollinators
- Bees
- Cultivation Status
- Cultivated, Wild
A tree of the humid lowlands, from our own region. It prefers full sun and well-drained soil, neutral to slightly alkaline. It grows slowly and takes several years to give its first good harvest. As its name dioica says, there are male and female trees, and only females bear fruit. Spacing: 5–10 m.
Edible Uses
The berries are picked green and dried in the sun, which keeps all their aroma. Use them whole or ground in marinades, pickles, sauces, soups, spiced breads and desserts. Fresh leaves can season food or make an aromatic tea.
Medicinal
The oil in its berries is rich in eugenol, the same compound as in cloves. It is traditionally used for digestion and wind, and the oil is applied to ease toothache.
Traditional uses for information only. Not a substitute for advice from a health professional.
Agroforestry
A long-lived, slow-growing climax species of the medium stratum: a long-term investment in the system. Plant it from the start, so it establishes while faster species cover the ground and give early harvests.