Pimenta dioica, Pimenta racemosa
These fragrant leaves come from the pimentier, a Caribbean tree that produces the seeds of allspice. Also called "Jamaican pepper" or "Caribbean laurel", the tree is neither a chilli pepper, nor a pepper tree, nor a laurel. The appellation "bois d'Inde" comes from Christopher Columbus who brings back the seeds of the island of Jamaica, thinking he has found the Indies.
The rather sweet flavor is reminiscent of nutmeg, cinnamon, clove and pepper. The spice is therefore nicknamed "all-spice" by English people, who are fond of it.
The allspice leaves are used as bay leaves-sauce, whole or crushed. It is added to soups, sauces or stews. Caribbean cuisine uses it in a traditional way in many dishes of poultry, pork or grilled fish. Creole recipes include the preparation of blood sausage in the style of Caribbean islands.
It is also customary to flavor rum with allspice leaves. They distil their rich aromatic flavour, with other spices or aromas, to offer delicious rhums arrangés.
The leaves of Pimenta racemosa are used to make bay rum, a maceration used in friction to relieve soreness and chills.