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        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/piment-hero.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Pimento (Pimenta dioica)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Myrtle family<small>Myrtaceae - like the clove<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The unripe berry<small>dried, whole or ground<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">clove, cinnamon, nutmeg, pepper<small>Hence the English name Allspice<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Jamaica and Central America<small>To this day, it grows almost exclusively there.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Other names<\/div>\n<div class=\"v\">Allspice, Jamaican pepper<small>although it is neither clove nor pepper<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Do not confuse<\/div>\n<div class=\"v\">with pepper<small>Same size, different plant, no piperine<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>Cook whole peppercorns, crush them in a mortar, and use them in stews, marinades, and winter dishes. A little goes a long way \u2013 one peppercorn replaces a pinch of three spices.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The spice that tastes like four others<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-piment.jpg\" alt=\"Piment Beeren Nahaufnahme\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Columbus mistook it for pepper, the English called it allspice - and Jamaica still holds the monopoly because the tree hardly bears fruit anywhere else.<\/p>\n<p class=\"ea-drop\">Allspice is the dried, unripe berry of an evergreen tree from Central America and the Caribbean. The Maya used it to smoke meat and flavor cacao; the Spanish conquistadors brought the berries to Europe as &quot;pimienta&quot; \u2013 pepper \u2013 and the name stuck, even though the spice has nothing to do with pepper.<\/p>\n<p>To this day, most of the harvest comes from Jamaica, with a remainder from Mexico, Guatemala, and Honduras. All attempts to cultivate the tree in Asia have been unsuccessful\u2014it flowers but produces little fruit. The green berries are picked before they ripen and dry in the sun into reddish-brown, wrinkled spheres slightly larger than peppercorns.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What allspice does for you<\/h2>\n<p class=\"ea-drop\">Pimento is a <strong>Clove oil in small doses:<\/strong> Its aroma contains eugenol, the same substance that makes cloves numbing, antimicrobial and digestive - only milder and rounder, because cinnamon and nutmeg notes are also present.<\/p>\n<p>In Caribbean folk medicine, allspice tea is used to treat bloating, fullness, and an upset stomach; the warmth of the spice stimulates saliva and gastric juices and relaxes the intestines. Externally, the oil was rubbed on to relieve muscle and joint pain\u2014like many eugenol-containing oils, it warms the skin and soothes the pain receptors.<\/p>\n<p>Studies in test tubes show antibacterial and antioxidant effects; little has been studied in humans. Frankly, its greatest benefit is culinary: one allspice berry seasons like an entire spice drawer \u2013 and with a fraction of the salt you would normally need.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>4<\/b><span>Aromas in one grain: clove, cinnamon, nutmeg, pepper<\/span><\/div>\n<div class=\"ea-zahl\"><b>60\u201375 %<\/b><span>Eugenol in the essential oil - similar to clove oil<\/span><\/div>\n<div class=\"ea-zahl\"><b>2\u20134 %<\/b><span>essential oil in the dried berry<\/span><\/div>\n<div class=\"ea-zahl\"><b>~70 %<\/b><span>A significant portion of world production comes from Jamaica.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s inside the berry<\/h2>\n<p><strong>Eugenol<\/strong> It is the main component of the essential oil and provides the clove note. In addition, there are... <strong>Methyleugenol<\/strong>, <strong>Cineole<\/strong> (the fresh, almost eucalyptus-like tip) and <strong>\u03b2-Caryophyllen<\/strong>, which is also found in black pepper and gives allspice its peppery warmth.<\/p>\n<p>It also contains tannins, flavonoids such as quercetin, and a good amount of manganese. As with cloves, the oil is located in the husk \u2013 ground allspice loses it within a few months, while whole berries keep for years.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes allspice stronger<\/h2>\n<p>Allspice is the mediator among spices - it tastes like many things itself and therefore unites what would otherwise be separate.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">The winter network<\/span><\/p>\n<div class=\"mit\">with <i>Cinnamon, clove &amp; nutmeg<\/i><\/div>\n<p>Piment contains all three in hints - together with the originals, this forms the basic seasoning of gingerbread, mulled wine and pumpkin pie.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">meat and smoke<\/span><\/p>\n<div class=\"mit\">with <i>Bay leaf &amp; thyme<\/i><\/div>\n<p>Jamaican jerk, sauerbraten, goulash: bay leaf and thyme provide the bitter base, allspice the sweet warmth on top.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sharpness<\/span><\/p>\n<div class=\"mit\">with <i>Chili &amp; garlic<\/i><\/div>\n<p>The jerk marinade thrives on this: Scotch bonnet chili, garlic, spring onion and plenty of allspice - the warmth of the allspice rounds off the spiciness.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">in <i>Vinegar &amp; Marinades<\/i><\/div>\n<p>When pickling cucumbers, pumpkin and herring, vinegar draws the aroma from the whole grains - without making them bitter.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">For digestion<\/span><\/p>\n<div class=\"mit\">with <i>Ginger &amp; Caraway<\/i><\/div>\n<p>Three warming spices to combat a heavy stomach. A classic combination in braised dishes with cabbage and legumes.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">sweetness<\/span><\/p>\n<div class=\"mit\">with <i>Pumpkin, apple &amp; orange<\/i><\/div>\n<p>Pumpkin pie, apple compote, orange marmalade - allspice is the spice you can taste in American pies without recognizing it.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not with <i>fine green herbs<\/i><\/div>\n<p>Dill, chervil, basil disappear beside him.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not in <i>bright, light kitchen<\/i><\/div>\n<p>Fish with lemon, asparagus, risotto - allspice tastes heavy and foreign in these dishes.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">dose<\/span><\/p>\n<div class=\"mit\">not <i>abundantly ground<\/i><\/div>\n<p>When ground, it releases its full flavor immediately. Two to three seeds per pot \u2013 more, and everything will taste of cloves.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>roast for a long time, dry<\/i><\/div>\n<p>The oil evaporates and turns bitter. Briefly warm whole grains or add them directly to the liquid.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not the oil with <i>Blood thinners<\/i><\/div>\n<p>Eugenol inhibits coagulation. It is safe to use as a spice, but should be avoided as an oil or in capsule form before surgery and when taking anticoagulants.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not the oil on <i>sensitive skin<\/i><\/div>\n<p>Pimento oil can irritate and sensitize the skin - always dilute, never use on children.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Jerk Chicken<\/span><span class=\"w\">Allspice is the heart of the Jamaican marinade: let it marinate overnight with chili, thyme, garlic and lime.<\/span><\/li>\n<li><span class=\"g\">Goulash &amp; Sauerbraten<\/span><span class=\"w\">3-4 whole bay leaves in the braising pot - gives the sauce depth without being heavy with cloves.<\/span><\/li>\n<li><span class=\"g\">Pickled cucumbers<\/span><span class=\"w\">Add mustard seeds, dill, and bay leaf to the brine. The pickled vegetables lack warmth without allspice.<\/span><\/li>\n<li><span class=\"g\">Pumpkin soup &amp; pumpkin pie<\/span><span class=\"w\">A pinch ground with cinnamon and nutmeg - American pumpkin spice is primarily allspice.<\/span><\/li>\n<li><span class=\"g\">red cabbage<\/span><span class=\"w\">Two seeds next to the clove make the herb rounder and less spicy.<\/span><\/li>\n<li><span class=\"g\">Herring &amp; Matjes<\/span><span class=\"w\">In the marinade for fried herring and in the brine for matjes herring - the Swedish and North German tradition.<\/span><\/li>\n<li><span class=\"g\">Gingerbread<\/span><span class=\"w\">In a spice mix with cinnamon, cloves, cardamom, and coriander. Roast whole seeds and grind fresh.<\/span><\/li>\n<li><span class=\"g\">Chili con Carne<\/span><span class=\"w\">Two crushed cumin seeds give the chili a dark, sweet note.<\/span><\/li>\n<li><span class=\"g\">Bolognese<\/span><span class=\"w\">A little-known Italian tradition: a grain of pimento in the rag\u00f9 - like a pinch of nutmeg, only rounder.<\/span><\/li>\n<li><span class=\"g\">Mulled wine &amp; punch<\/span><span class=\"w\">Two seeds alongside clove and cinnamon - especially in white mulled wine and apple punch.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Buy whole allspice berries and crush them in a mortar when needed. Two to four berries per dish for four people \u2013 allspice is more potent than its size would suggest.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Pimento tea for bloating<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Pimento tea<\/h3>\n<ol>\n<li>Lightly crush 5 to 6 whole grains in a mortar.<\/li>\n<li>Pour 250 ml of boiling water over it, cover and let it steep for 10 minutes.<\/li>\n<li>Strain, adding a slice of ginger or a little honey if desired.<\/li>\n<li>Drink warm after eating.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A feeling of fullness after fatty or heavy meals, bloating, a cold, sluggish stomach. In the Caribbean, it&#039;s a home remedy after Sunday dinner \u2013 and for cold and flu season, because the oil pleasantly warms the airways.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One cup after meals, no more than two a day. Never take allspice oil internally \u2013 the amount used in cooking, in whole berries, is the safe dose.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Not a classic Ayurvedic spice, allspice only arrived in India after the colonial era. In terms of its effects, it would be classified similarly to cloves: warming, stimulating Agni (digestive fire), and, in small quantities, balancing Vata and Kapha.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Not part of the classical Materia Medica. In practice, allspice is occasionally used as <em>Ding Xiang<\/em> (Clove) used: to dispel cold from the center and warm the stomach. To be honest: historically, neither system knew the plant.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Pimento oil:<\/strong> Highly concentrated eugenol - never pure, never internally, not for children or pregnant women.<\/li>\n<li><strong>Blood clotting:<\/strong> Avoid allspice preparations when taking blood thinners or before surgery; the spice itself is harmless when used in food.<\/li>\n<li><strong>Skin:<\/strong> The oil can cause irritation and allergies - always dilute, do a skin test beforehand.<\/li>\n<li><strong>Allergy:<\/strong> Anyone who reacts to cloves or Peruvian balsam should try allspice carefully - the substances are related.<\/li>\n<li><strong>Crowd:<\/strong> Ground allspice in large quantities can cause nausea. Two to four berries per dish are sufficient.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/nelken-syzygium-aromaticum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cloves<\/span><span class=\"d\">A close relative with the same active ingredient.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zimt-cinnamomum-verum-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Cinnamon<\/span><span class=\"d\">The second tone that resonates in the pimento.<\/span><\/a><a href=\"\/en\/wiki-archiv\/lorbeer-laurus-nobilis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">laurel<\/span><span class=\"d\">The perfect partner in every stew.<\/span><\/a><a href=\"\/en\/product\/ceylon-zimt-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ceylon cinnamon, ground<\/span><span class=\"d\">For pumpkin pie and gingerbread.<\/span><\/a><a href=\"\/en\/product\/schwarzer-pfeffer-ganz\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Black pepper, whole<\/span><span class=\"d\">It shares caryophyllene with allspice.<\/span><\/a><a href=\"\/en\/product\/thymian-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">dried thyme<\/span><span class=\"d\">For jerk marinade and goulash.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Zhang L, Lokeshwar BL. <em>Medicinal properties of the Jamaican pepper plant Pimenta dioica and allspice.<\/em> Current Drug Targets 2012; 13(14): 1900\u20131906.<\/li>\n<li>Padmakumari KP et al. <em>Composition and antioxidant activity of essential oil of pimento (Pimenta dioica) from Jamaica.<\/em> Natural Product Research 2011; 25(2): 152\u2013160.<\/li>\n<li>European Medicines Agency (EMA), HMPC: <em>Assessment report on Syzygium aromaticum, aetheroleum<\/em> (Eugenol Safety), 2011.<\/li>\n<li>USDA FoodData Central: <em>Spices, allspice, ground<\/em>.<\/li>\n<li>R\u00e4tsch C, Katzer G: Gernot Katzer&#039;s Spice Pages, Entry <em>pimento<\/em> - Botany, trade and culinary uses.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Piment (Pimenta dioica) Familie Myrtengew\u00e4chseMyrtaceae - wie die Gew\u00fcrznelke Verwendet wird Die unreife Beeregetrocknet, ganz oder gemahlen Geschmack Nelke, Zimt, Muskat, Pfefferdeshalb der englische Name Allspice Herkunft Jamaika und Mittelamerikaw\u00e4chst bis heute fast nur dort Andere Namen Nelkenpfeffer, Jamaikapfefferobwohl es weder Nelke noch Pfeffer ist Nicht verwechseln mit Pfeffergleiche Gr\u00f6\u00dfe, andere Pflanze, kein Piperin Auf<\/p>",
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