1 00:00:08,840 --> 00:00:11,080 Speaker 1: Hello, and welcome to save our protection of iHeartRadio. 2 00:00:11,119 --> 00:00:13,560 Speaker 2: I'm Annie and I'm on Vogelbaum and today we have 3 00:00:13,600 --> 00:00:16,000 Speaker 2: an episode for you about all spice. 4 00:00:17,480 --> 00:00:24,840 Speaker 1: Yes, yes, my mind immediately went to since but of 5 00:00:24,840 --> 00:00:26,439 Speaker 1: course we are a feat show, and I should have 6 00:00:26,480 --> 00:00:28,200 Speaker 1: known what we were talking about. Although it does have 7 00:00:28,280 --> 00:00:32,360 Speaker 1: quite an aroma, it does, certainly, Yeah, it does. Was 8 00:00:32,400 --> 00:00:34,920 Speaker 1: there any particular reason this was on your mind? Lauren? 9 00:00:35,360 --> 00:00:37,360 Speaker 2: Nope, all right. 10 00:00:41,600 --> 00:00:47,240 Speaker 1: I do have some allspice, and I use it very 11 00:00:47,400 --> 00:00:49,280 Speaker 1: I use it pretty frequently, but I use it during 12 00:00:49,280 --> 00:00:52,960 Speaker 1: the fall. I'm a I'm a frequent yeah, fall user, 13 00:00:53,000 --> 00:00:56,720 Speaker 1: which I'm to understand is a pretty standard thing in 14 00:00:56,800 --> 00:00:58,000 Speaker 1: the United States. 15 00:00:58,640 --> 00:01:01,000 Speaker 2: Sure, yeah, in the in the US and UK, i'd 16 00:01:01,040 --> 00:01:03,320 Speaker 2: say that is pretty common. Yeah, to use it, Like, 17 00:01:04,160 --> 00:01:06,360 Speaker 2: do you use it for savory and speed applications or 18 00:01:06,400 --> 00:01:07,279 Speaker 2: more for baked goods. 19 00:01:07,920 --> 00:01:10,160 Speaker 1: I do use it in savory applications, but I would 20 00:01:10,200 --> 00:01:12,320 Speaker 1: say I use it more for baked goods. 21 00:01:12,400 --> 00:01:15,840 Speaker 2: Yes, yeah, you know, honestly, I feel like I've been 22 00:01:16,959 --> 00:01:19,560 Speaker 2: I've been under utilizing all spice. I think I need 23 00:01:19,600 --> 00:01:21,120 Speaker 2: to get in there and do that more. 24 00:01:21,840 --> 00:01:24,520 Speaker 1: You do, Yeah, you got to get in there, Laura 25 00:01:24,760 --> 00:01:25,880 Speaker 1: you gotta play the game. 26 00:01:28,800 --> 00:01:30,480 Speaker 2: I need to. I feel like you know this. I 27 00:01:30,480 --> 00:01:33,160 Speaker 2: want to point out the scent brand is in fact 28 00:01:33,400 --> 00:01:39,480 Speaker 2: Old Spice, not not All Spice. Yes, but yes, but 29 00:01:39,640 --> 00:01:42,920 Speaker 2: just your brain just conflated, okay, just saying. 30 00:01:43,800 --> 00:01:49,040 Speaker 1: I mean we must then give credit to their advertising 31 00:01:50,120 --> 00:01:53,800 Speaker 1: and or whatever's going on in my brain because that 32 00:01:55,320 --> 00:01:56,880 Speaker 1: was the first thing. 33 00:01:57,200 --> 00:02:00,520 Speaker 2: Oh yeah, yeah, I said it and you and you 34 00:02:00,560 --> 00:02:03,040 Speaker 2: were like, like the cologne. Yeah. 35 00:02:03,160 --> 00:02:10,440 Speaker 1: Yeah, once again some wires crossed up in my brain. 36 00:02:10,520 --> 00:02:19,800 Speaker 1: But it's all right, everything's good. So you can see 37 00:02:19,960 --> 00:02:26,680 Speaker 1: our past episodes on spices. Yes, Jamaican jerk, perhaps, Mulby 38 00:02:27,480 --> 00:02:29,360 Speaker 1: corned beef, uh huh. 39 00:02:30,000 --> 00:02:32,840 Speaker 2: Also pumpkin pie and gingerbread. 40 00:02:33,040 --> 00:02:36,520 Speaker 1: Sure. Yeah, it shows up in quite quite a lot 41 00:02:36,560 --> 00:02:44,000 Speaker 1: of things, which I guess brings us to our question. Yeah, allspice, 42 00:02:46,520 --> 00:02:47,160 Speaker 1: what is it? 43 00:02:47,600 --> 00:02:50,840 Speaker 2: Well, all spice is a type of spice that comes 44 00:02:50,880 --> 00:02:54,400 Speaker 2: from the dried, unripe fruit of the plant. All spice, 45 00:02:54,639 --> 00:02:57,320 Speaker 2: either whole or ground, or sometimes in an oil or 46 00:02:57,360 --> 00:03:01,040 Speaker 2: other extract. These are tiny little guys about the size 47 00:03:01,080 --> 00:03:04,240 Speaker 2: of a pencil eraser or smaller, dried to a wrinkly 48 00:03:04,320 --> 00:03:07,400 Speaker 2: brown black color with a combination of flavors like bitter 49 00:03:07,560 --> 00:03:11,240 Speaker 2: and cooling and warm all at once, sort of woody 50 00:03:11,560 --> 00:03:16,040 Speaker 2: and minty herbal and like peppery and kind of citrus zingy. Yeah. 51 00:03:16,760 --> 00:03:20,200 Speaker 2: Because of that whole spectrum of flavors, all spice lends 52 00:03:20,280 --> 00:03:23,840 Speaker 2: itself to both savory and sweet dishes. It can brighten 53 00:03:23,919 --> 00:03:27,160 Speaker 2: the savory flavors and like meats and stews and condiments 54 00:03:27,200 --> 00:03:30,880 Speaker 2: like ketchup, it can contrast the kind of rich buttery 55 00:03:30,919 --> 00:03:34,800 Speaker 2: sweetness and cookies or pumpkin pie, or can compliment the 56 00:03:35,080 --> 00:03:37,920 Speaker 2: astringency and kind of bitter sweet herbals and drinks like 57 00:03:38,000 --> 00:03:41,920 Speaker 2: tea blends or liqures. It's sort of like a spice 58 00:03:41,960 --> 00:03:46,360 Speaker 2: blend contained in a single berry. It's like have you 59 00:03:47,000 --> 00:03:50,840 Speaker 2: have you ever been walking through a clearing, maybe a meadow, 60 00:03:50,960 --> 00:03:53,840 Speaker 2: or like along a river bank and then turned and 61 00:03:53,880 --> 00:03:58,680 Speaker 2: stepped into the woods and it's just thick and hushed 62 00:03:59,240 --> 00:04:03,400 Speaker 2: and dim with bark and green and like the spicy 63 00:04:03,520 --> 00:04:07,200 Speaker 2: must of the forest floor all around you. Yeah, it's 64 00:04:07,240 --> 00:04:07,800 Speaker 2: like eating that. 65 00:04:09,920 --> 00:04:14,119 Speaker 1: Yeah. I love how so many of these sound so fantastical, 66 00:04:14,200 --> 00:04:15,640 Speaker 1: but I'm like, I actually have done that. 67 00:04:17,720 --> 00:04:21,880 Speaker 2: Yeah, yeah, Yeah, it's fantastical, like from the inside of 68 00:04:21,880 --> 00:04:24,760 Speaker 2: a closet inside your apartment a little bit, but you know, like. 69 00:04:26,720 --> 00:04:28,719 Speaker 1: I've only done it ahead full of time. 70 00:04:29,080 --> 00:04:33,600 Speaker 2: I have done it, I swear some days just like 71 00:04:33,640 --> 00:04:36,800 Speaker 2: going outside and like vaguely touching grass, and just like 72 00:04:36,880 --> 00:04:38,480 Speaker 2: this is such a magical moment. 73 00:04:38,560 --> 00:04:43,520 Speaker 1: What a time to be alive. Yes, the breeze, breeze 74 00:04:43,600 --> 00:04:44,000 Speaker 1: kicks up? 75 00:04:44,120 --> 00:04:47,640 Speaker 2: Oh yeah, yeah, sun, It's so good, so good? Who knew? 76 00:04:48,160 --> 00:04:51,480 Speaker 2: Oh my goodness. The allspice plant is a tropical two 77 00:04:51,520 --> 00:04:56,240 Speaker 2: subtropical evergreen tree or shrub in the myrtle family. It 78 00:04:56,279 --> 00:05:00,680 Speaker 2: can grow fairly large for fruit production. It's often limited 79 00:05:00,680 --> 00:05:03,680 Speaker 2: to around twenty feet or under. That's like seven meters 80 00:05:03,800 --> 00:05:06,240 Speaker 2: or so, but it can grow to about twice that height. 81 00:05:07,200 --> 00:05:10,799 Speaker 2: The leaves are oblong, leathery, and like a glossy green, 82 00:05:10,920 --> 00:05:13,960 Speaker 2: real pretty. There are a number of other names for 83 00:05:14,000 --> 00:05:18,599 Speaker 2: this plant, such as Jamaican pepper sometimes Jamaica pepper you know, 84 00:05:19,240 --> 00:05:23,840 Speaker 2: pimento or pimenta, new spice, and myrtle pepper. And there 85 00:05:23,880 --> 00:05:27,480 Speaker 2: are also a few other plant species that are called allspice, 86 00:05:27,520 --> 00:05:32,480 Speaker 2: like the Carolina allspice, but they are unrelated. Cannot necessarily 87 00:05:32,640 --> 00:05:35,040 Speaker 2: recommend eating them. Didn't look into. 88 00:05:34,839 --> 00:05:41,080 Speaker 1: It, okay, listeners let us know, or will revisit a day. 89 00:05:41,240 --> 00:05:45,159 Speaker 2: There you go, There you go. The allspice tree or 90 00:05:45,200 --> 00:05:48,039 Speaker 2: shrub will bloom with these small white flowers during the 91 00:05:48,080 --> 00:05:51,440 Speaker 2: spring rainy season, and then if pollinated, will produce fruit 92 00:05:51,720 --> 00:05:55,120 Speaker 2: during the summer. That is, the female trees or blossoms 93 00:05:55,160 --> 00:05:57,839 Speaker 2: will This is a species that does have specific male 94 00:05:57,920 --> 00:06:01,560 Speaker 2: trees and female trees. The fruit are droopes, meaning they 95 00:06:01,560 --> 00:06:04,360 Speaker 2: contain a single seed, which is also edible a little 96 00:06:04,400 --> 00:06:06,279 Speaker 2: bit more mild and maybe a little bit more bitter. 97 00:06:07,000 --> 00:06:10,200 Speaker 2: They're harvested when they are fully developed but still green 98 00:06:10,400 --> 00:06:14,720 Speaker 2: and unripe. The berries are droopes. That is, they're left 99 00:06:14,720 --> 00:06:16,920 Speaker 2: in piles to ferment for a few days, during which 100 00:06:16,960 --> 00:06:23,880 Speaker 2: they'll turn brown and develop different flavors bacteria, and after 101 00:06:23,960 --> 00:06:26,920 Speaker 2: that keering, they will be sun dried until they're kind 102 00:06:26,920 --> 00:06:30,040 Speaker 2: of brownish black and sort of rattley. Yeah. They can 103 00:06:30,080 --> 00:06:32,560 Speaker 2: be packaged and sold whole or ground a hole. They 104 00:06:32,560 --> 00:06:37,120 Speaker 2: look sort of like slightly large peppercorns. I do understand 105 00:06:37,200 --> 00:06:42,280 Speaker 2: that locally to where they grow best, being Central America 106 00:06:42,320 --> 00:06:45,599 Speaker 2: into southern Mexico and parts of the Caribbean. They're also 107 00:06:45,640 --> 00:06:49,320 Speaker 2: sometimes eaten, ripe and fresh when they're like fruitier and 108 00:06:49,400 --> 00:06:52,960 Speaker 2: sweeter and have turns like a glossy red black. Rather, 109 00:06:52,960 --> 00:06:55,120 Speaker 2: there's something like a cross between a black currant or 110 00:06:55,120 --> 00:06:59,440 Speaker 2: a blueberry and juniper. One blog I read redland rambles 111 00:06:59,680 --> 00:07:03,799 Speaker 2: report that they're like nature's altoids, sweet and surprisingly strong. 112 00:07:07,000 --> 00:07:13,520 Speaker 2: Yeah yeah, so y'all write in about that. The leaves 113 00:07:13,600 --> 00:07:17,440 Speaker 2: are absolutely used culinarily when they're fresh, steeped into soups 114 00:07:17,520 --> 00:07:20,440 Speaker 2: or stews or teas. The leaves and wood are also 115 00:07:20,560 --> 00:07:24,800 Speaker 2: used to smoke meat sometimes, and yeah. All spice contains 116 00:07:24,840 --> 00:07:28,080 Speaker 2: a bunch of the flavor compound eugenol, which is a 117 00:07:28,120 --> 00:07:31,760 Speaker 2: spicy note also found in like clove, nutmegs, cinnamon, basil, 118 00:07:32,040 --> 00:07:34,640 Speaker 2: and bay leaf, which is also like a little bit 119 00:07:34,720 --> 00:07:39,000 Speaker 2: numbing in the mouth. All spice also contains compounds that 120 00:07:39,040 --> 00:07:44,600 Speaker 2: taste bitter, astringent, citrusy, earthy, mint, tea and woody and 121 00:07:44,680 --> 00:07:47,280 Speaker 2: so yeah. As a seasoning, it's used in just all 122 00:07:47,360 --> 00:07:51,239 Speaker 2: kinds of things, condiments like ketchup and pickles, other pickled 123 00:07:51,240 --> 00:07:54,800 Speaker 2: foods like pickled fish and marinades, and spice blends and 124 00:07:54,880 --> 00:07:58,840 Speaker 2: sauces for meats or vegetables, especially Jamaican jerk. It also 125 00:07:58,880 --> 00:08:02,000 Speaker 2: shows up often in sweet meatballs, corned beef, and certain 126 00:08:02,040 --> 00:08:04,920 Speaker 2: kinds of mollet. It shows up in both savory and 127 00:08:04,960 --> 00:08:09,120 Speaker 2: sweet dishes, from like rice puloffs to pumpkin pie and gingerbread, 128 00:08:09,440 --> 00:08:12,400 Speaker 2: in spice, tea blends and mulling blends in the cours 129 00:08:12,480 --> 00:08:16,400 Speaker 2: like benedictine and chartruce, and pimento dram pimento right again 130 00:08:16,480 --> 00:08:18,840 Speaker 2: being another word for it. Oil's pressed form men are 131 00:08:18,880 --> 00:08:23,640 Speaker 2: also used in the cosmetic and perfume industries. But we 132 00:08:23,720 --> 00:08:25,000 Speaker 2: are ostensibly a food show. 133 00:08:26,880 --> 00:08:29,960 Speaker 1: We are, although I must admit now that I have 134 00:08:30,040 --> 00:08:33,559 Speaker 1: been saying it out loud, a memory has been unlocked, 135 00:08:33,720 --> 00:08:36,200 Speaker 1: and I can't stop thinking about Transformers. 136 00:08:36,600 --> 00:08:39,559 Speaker 2: Oh oh and the all life, Oh, the all life. 137 00:08:40,040 --> 00:08:44,360 Speaker 1: Ah, I can't get I just have too many things 138 00:08:44,400 --> 00:08:47,640 Speaker 1: that are connected in their brain. It's a cologne, and 139 00:08:47,720 --> 00:08:50,480 Speaker 1: it's Transformers, and it's a spice, it's everything. 140 00:08:50,520 --> 00:08:53,520 Speaker 2: Okay, too many nerd and marketing references just crammed up 141 00:08:53,520 --> 00:08:56,720 Speaker 2: in there. Yeah, I get it, true, I get it well. 142 00:08:57,559 --> 00:09:01,079 Speaker 1: Yes, ostensibly a food show. What about out the nutrition? 143 00:09:02,840 --> 00:09:05,080 Speaker 2: You're typically not eating enough of it to make like 144 00:09:05,120 --> 00:09:08,400 Speaker 2: a big nutritive difference. It packs a lot of flavor 145 00:09:08,480 --> 00:09:12,280 Speaker 2: bang for its caloric buck allspice has been used, that 146 00:09:12,320 --> 00:09:15,120 Speaker 2: being said in folk remedies for like forever, and there 147 00:09:15,120 --> 00:09:17,760 Speaker 2: have been a number of studies into the science behind 148 00:09:17,840 --> 00:09:23,199 Speaker 2: these uses or like potential lack thereof, but savor motto. Yeah, 149 00:09:23,320 --> 00:09:28,040 Speaker 2: nutrition is complicated, Our bodies are complicated. Before ingesting a 150 00:09:28,120 --> 00:09:31,520 Speaker 2: medicinal dose of anything, you should consult with a healthcare 151 00:09:31,520 --> 00:09:36,400 Speaker 2: professional who is not us. No. More research is probably needed, 152 00:09:36,640 --> 00:09:40,120 Speaker 2: even today. 153 00:09:39,040 --> 00:09:45,280 Speaker 1: Yes, even today, Well, we have a number for you. 154 00:09:45,280 --> 00:09:52,800 Speaker 2: No, we don't really, y'all peak behind the curtains. I 155 00:09:52,840 --> 00:09:54,959 Speaker 2: am coming down with the cold today. If you can 156 00:09:55,000 --> 00:09:58,120 Speaker 2: hear it in my voice, that's why. Yeah, And I 157 00:09:58,360 --> 00:10:01,079 Speaker 2: couldn't like there were no numbers that grabbed me as 158 00:10:01,120 --> 00:10:03,640 Speaker 2: being like, oh man, I really want to report on 159 00:10:03,679 --> 00:10:06,160 Speaker 2: that one, Like I want to say that number out 160 00:10:06,160 --> 00:10:08,959 Speaker 2: loud into a microphone. That one's going to be fascinating. 161 00:10:10,720 --> 00:10:14,640 Speaker 2: So and especially because like okay, so, so it's grown 162 00:10:14,679 --> 00:10:20,160 Speaker 2: primarily in Mexico, Jamaica, Guatemala and Honduras. The amounts very 163 00:10:20,200 --> 00:10:23,960 Speaker 2: pretty wild, lad you know, like plant pun intended by 164 00:10:24,080 --> 00:10:28,800 Speaker 2: growing conditions per season, and those four countries have been 165 00:10:28,840 --> 00:10:31,880 Speaker 2: like leapfrogging each other in amounts produced in the money 166 00:10:31,880 --> 00:10:34,240 Speaker 2: that they make off of them over the past few decades, 167 00:10:34,320 --> 00:10:36,880 Speaker 2: like once every couple of years. China is also in 168 00:10:36,880 --> 00:10:37,720 Speaker 2: the game these days. 169 00:10:38,000 --> 00:10:44,480 Speaker 1: Yeah, yeah, we would again always love to hear from 170 00:10:44,480 --> 00:10:49,440 Speaker 1: listeners about your experiences with this, if you have any 171 00:10:49,520 --> 00:10:53,000 Speaker 1: numbers or just any dishes, because I read a wide 172 00:10:53,200 --> 00:10:57,200 Speaker 1: range of things. Oh yeah that all spice pops up 173 00:10:57,240 --> 00:11:01,559 Speaker 1: in But yes, I guess that ring us to our 174 00:11:01,720 --> 00:11:02,440 Speaker 1: history section. 175 00:11:02,720 --> 00:11:05,000 Speaker 2: It does. But first we have a quick break for 176 00:11:05,000 --> 00:11:17,000 Speaker 2: a word from our sponsors, and we're back. Thank you sponsored, Yes, 177 00:11:17,080 --> 00:11:17,440 Speaker 2: thank you. 178 00:11:18,280 --> 00:11:23,359 Speaker 1: Okay. So, all spice most likely originated in the Caribbean 179 00:11:23,600 --> 00:11:25,760 Speaker 1: and South and Central America, where it was used in 180 00:11:25,800 --> 00:11:29,400 Speaker 1: a variety of ways. Indigenous peoples from these areas, like 181 00:11:29,400 --> 00:11:32,840 Speaker 1: the Arawak, made use of it. They in particular, seasoned 182 00:11:32,920 --> 00:11:37,040 Speaker 1: meat with crushed up all spice. Other sources indicate that 183 00:11:37,080 --> 00:11:39,360 Speaker 1: it may have been used in chocolate drinks or even 184 00:11:39,400 --> 00:11:44,360 Speaker 1: as an embalming agent in the early Americas. Others indicate 185 00:11:44,400 --> 00:11:46,520 Speaker 1: that it was used medicinally for all kinds of things. 186 00:11:47,559 --> 00:11:50,959 Speaker 1: Most sources agree that all spice has the longest known 187 00:11:51,160 --> 00:11:55,199 Speaker 1: history in Jamaica. Many go as far as to argue 188 00:11:55,200 --> 00:11:57,800 Speaker 1: that it originated there and that birds spread it to 189 00:11:57,880 --> 00:12:02,600 Speaker 1: nearby places like Cuba. But I couldn't get I couldn't 190 00:12:02,640 --> 00:12:04,920 Speaker 1: get too many I couldn't nail down as many things 191 00:12:04,960 --> 00:12:08,880 Speaker 1: as I would like with this, I have to say. Yeah, 192 00:12:09,040 --> 00:12:13,560 Speaker 1: as the popular narrative goes, when Christopher Columbus, yes, that guy, 193 00:12:14,520 --> 00:12:17,800 Speaker 1: arrived in the America's he noticed a resemblance to the 194 00:12:17,920 --> 00:12:22,720 Speaker 1: prized black peppercorn in all spice, which was this black peppercorn. 195 00:12:23,679 --> 00:12:25,400 Speaker 1: You can see our past episode on that, but this 196 00:12:25,480 --> 00:12:28,200 Speaker 1: was a spice Columbus was really searching for. 197 00:12:28,480 --> 00:12:31,400 Speaker 2: Yeah, it was worth a lot, and it you know, 198 00:12:31,480 --> 00:12:33,120 Speaker 2: a lot of people couldn't get a hold of it 199 00:12:33,160 --> 00:12:36,280 Speaker 2: because there were there was a whole secretive trade around 200 00:12:36,280 --> 00:12:38,600 Speaker 2: it at that point. Yeah, exactly. 201 00:12:39,320 --> 00:12:43,440 Speaker 1: And so he and his cohorts we were looking for it, 202 00:12:43,480 --> 00:12:45,640 Speaker 1: and they were disappointed to find that it didn't have 203 00:12:45,760 --> 00:12:48,680 Speaker 1: quite the same taste and was not in fact the 204 00:12:48,760 --> 00:12:53,440 Speaker 1: same thing. Allegedly they called the berry, the Spanish word 205 00:12:53,480 --> 00:12:58,520 Speaker 1: for pepper, pamina. Several sources claim that the tree and 206 00:12:58,559 --> 00:13:01,880 Speaker 1: berry were first I didied by the Spanish in fifteen 207 00:13:01,920 --> 00:13:05,760 Speaker 1: oh nine, which doesn't quite match up to what I 208 00:13:05,760 --> 00:13:09,920 Speaker 1: would think. But all right, and a lot of these 209 00:13:09,960 --> 00:13:12,560 Speaker 1: sources also say the Spanish appreciated its taste and smell, 210 00:13:12,640 --> 00:13:16,680 Speaker 1: even if it wasn't black pepper, corn. Yeah yeah, and 211 00:13:17,000 --> 00:13:20,480 Speaker 1: that they would ferment the berries into something alcoholic that 212 00:13:21,960 --> 00:13:26,280 Speaker 1: I strongly suspect was happening far earlier than the records 213 00:13:26,320 --> 00:13:30,800 Speaker 1: that I could find indicate. But yes, the Spanish believed 214 00:13:30,880 --> 00:13:37,640 Speaker 1: that this resulting liquor, beverage whatever was good for your health. Eventually, 215 00:13:37,760 --> 00:13:41,080 Speaker 1: due to its flavor profile that resembled a combination of 216 00:13:41,120 --> 00:13:48,679 Speaker 1: spices that they did know, Europeans started calling pimenta all spice. 217 00:13:50,000 --> 00:13:53,120 Speaker 1: Apparently at the time all spice wasn't that prized in 218 00:13:53,240 --> 00:13:56,920 Speaker 1: Europe because they believed they already had access to similar 219 00:13:57,000 --> 00:14:01,360 Speaker 1: tasting spices like cloves, black pepper, to a lesser extent, 220 00:14:01,679 --> 00:14:05,880 Speaker 1: cinnamon and nutmeg. Further, some protested that it was the 221 00:14:05,920 --> 00:14:09,400 Speaker 1: result of enslaved labor and therefore they should avoid it 222 00:14:09,920 --> 00:14:11,320 Speaker 1: when other options were. 223 00:14:11,320 --> 00:14:14,520 Speaker 2: Available, although for the most part, none of those other 224 00:14:14,600 --> 00:14:19,280 Speaker 2: things were really being produced under good conditions. But sure, yeah, yes, yeah, 225 00:14:19,320 --> 00:14:22,280 Speaker 2: make your choices where you can, I suppose, oh yes. 226 00:14:25,560 --> 00:14:29,960 Speaker 1: For example, in newly established America, this was not the 227 00:14:30,000 --> 00:14:33,720 Speaker 1: case because the spices that europe could get like cinnamon 228 00:14:34,000 --> 00:14:37,520 Speaker 1: and whatever with similar profiles to all spice, were far 229 00:14:37,560 --> 00:14:41,120 Speaker 1: more expensive to import, so all spice was a closer, 230 00:14:41,320 --> 00:14:46,920 Speaker 1: cheaper alternative. In the seventeen fifty six work Civil and 231 00:14:47,040 --> 00:14:51,000 Speaker 1: Natural History of Jamaica, writer Patrick Brown wrote, nothing can 232 00:14:51,040 --> 00:14:54,160 Speaker 1: be more delicious than the odor of these pimento walks 233 00:14:54,160 --> 00:14:56,600 Speaker 1: when the trees are in bloom, as well as at 234 00:14:56,600 --> 00:14:59,080 Speaker 1: the other times. The friction of the leaves and the 235 00:14:59,120 --> 00:15:02,760 Speaker 1: small branches, even in a gentle breeze, diffusing a most 236 00:15:02,920 --> 00:15:10,160 Speaker 1: fragrant and exhilarating scent. So people were into it. People 237 00:15:10,240 --> 00:15:14,560 Speaker 1: like the smell. According to the herb Society Block, the 238 00:15:14,640 --> 00:15:18,280 Speaker 1: allspice tree was in danger of extinction during the Victorian era, 239 00:15:18,720 --> 00:15:21,440 Speaker 1: when the fragrant, sturdy wood of the tree was preferred 240 00:15:21,440 --> 00:15:26,920 Speaker 1: for umbrella handles and walking sticks. Yeah. From eighteen seventy 241 00:15:26,960 --> 00:15:31,080 Speaker 1: six to nineteen thirty, thousands of trees were exported specifically 242 00:15:31,520 --> 00:15:38,040 Speaker 1: to produce these items. I found a whole paper about it. Yeah, 243 00:15:38,080 --> 00:15:40,320 Speaker 1: a lot of research into all spiced again in the 244 00:15:40,400 --> 00:15:46,320 Speaker 1: nineteen sixties. They were specifically looking into kind of the 245 00:15:46,400 --> 00:15:51,360 Speaker 1: propagation of it, the pests, why some pests didn't go 246 00:15:51,400 --> 00:15:55,760 Speaker 1: for it, and also like the male female thing that 247 00:15:55,920 --> 00:16:00,240 Speaker 1: was happening when it came to breeding these trees, Yeah, 248 00:16:00,400 --> 00:16:03,080 Speaker 1: a lot of research went into it at that time. 249 00:16:04,240 --> 00:16:08,080 Speaker 1: And then jumping way ahead, when Hurricane Ivan hit in 250 00:16:08,120 --> 00:16:12,280 Speaker 1: two thousand and four, many of the locations impacted by 251 00:16:13,120 --> 00:16:17,320 Speaker 1: by that hurricane, that group Mento trees lost a substantial 252 00:16:17,320 --> 00:16:19,000 Speaker 1: amount of them, and so there was a lot of 253 00:16:20,280 --> 00:16:23,920 Speaker 1: research into to building them back up, building those populations 254 00:16:23,960 --> 00:16:24,400 Speaker 1: back up. 255 00:16:24,920 --> 00:16:28,640 Speaker 2: Yeah, it's definitely a tree that is really vulnerable to 256 00:16:29,560 --> 00:16:34,600 Speaker 2: storm damage, and so with the increased storm activity that 257 00:16:34,640 --> 00:16:38,840 Speaker 2: has come with recent climate change, yeah it is. It's 258 00:16:38,840 --> 00:16:40,440 Speaker 2: a concern for a lot of farmers. 259 00:16:41,920 --> 00:16:49,400 Speaker 1: Yeah, yeah, it is. But I would say also along 260 00:16:49,440 --> 00:16:55,280 Speaker 1: with that, allspice is one of those things where as 261 00:16:55,320 --> 00:16:59,040 Speaker 1: people have gotten some people have got more adventurous. Now 262 00:16:59,080 --> 00:17:03,120 Speaker 1: it's the man has grown even further. So it is 263 00:17:03,160 --> 00:17:06,119 Speaker 1: something we have to keep an eye on as hurricanes 264 00:17:06,200 --> 00:17:09,080 Speaker 1: or storms like that increase. The man is going up 265 00:17:09,840 --> 00:17:12,120 Speaker 1: that there. There is a lot of research being done. 266 00:17:12,000 --> 00:17:17,160 Speaker 2: But yeah, yeah, hopefully will Yeah, yeah, more to be done, 267 00:17:18,080 --> 00:17:21,480 Speaker 2: but yeah, hopefully that will all prove out and crops 268 00:17:21,520 --> 00:17:24,320 Speaker 2: in some other areas that aren't being hit quite as 269 00:17:24,320 --> 00:17:27,240 Speaker 2: hard by those conditions will flourish, and the crops in 270 00:17:27,280 --> 00:17:30,000 Speaker 2: these conditions will be able to flourish. And yeah, good 271 00:17:30,000 --> 00:17:31,359 Speaker 2: fun times. 272 00:17:32,400 --> 00:17:34,520 Speaker 1: Good fun times, that's what good. 273 00:17:34,320 --> 00:17:35,320 Speaker 2: Fun times with research. 274 00:17:35,600 --> 00:17:42,080 Speaker 1: Yeah, yes, yes, But as always, listeners, if you have 275 00:17:42,119 --> 00:17:47,200 Speaker 1: any more resources, if you have any recipes, experiences, what 276 00:17:47,240 --> 00:17:49,040 Speaker 1: have you with this one, because this one was kind 277 00:17:49,040 --> 00:17:53,840 Speaker 1: of hard to find good resources for please contact us. 278 00:17:53,880 --> 00:17:55,000 Speaker 1: We would love to hear. Yeah. 279 00:17:55,040 --> 00:17:58,479 Speaker 2: Absolutely, we do already have some listener mail for you, 280 00:17:58,680 --> 00:18:00,400 Speaker 2: and we are going to get into that as soon 281 00:18:00,400 --> 00:18:02,040 Speaker 2: as we get back from one more quick break for 282 00:18:02,040 --> 00:18:13,879 Speaker 2: a word from our sponsors. And we're back Thank you sponsor, Yes, 283 00:18:13,920 --> 00:18:16,440 Speaker 2: thank you, and we're backwards. 284 00:18:16,800 --> 00:18:32,360 Speaker 1: We're transformers. More that meets the eye. I honestly did 285 00:18:32,359 --> 00:18:34,640 Speaker 1: not even put that together until we had to say 286 00:18:34,680 --> 00:18:35,320 Speaker 1: it out loud. 287 00:18:35,720 --> 00:18:38,359 Speaker 2: Now I can't, you can't get it out. Yeah, that's great. 288 00:18:38,440 --> 00:18:38,879 Speaker 2: I love that. 289 00:18:40,600 --> 00:18:44,080 Speaker 1: Again, those cultural things stick in the back of your 290 00:18:44,080 --> 00:18:53,480 Speaker 1: brain waiting, Randall wrote here in the DC area, ramp 291 00:18:53,640 --> 00:18:56,520 Speaker 1: vendors show up this time of year from West Virginia, 292 00:18:57,040 --> 00:19:00,880 Speaker 1: tables at the local farmers' markets loaded high with ramps. 293 00:19:01,240 --> 00:19:05,879 Speaker 1: After listening to your episode, Nope, never again. I actually 294 00:19:05,960 --> 00:19:09,680 Speaker 1: prefer leeks so no great loss for me. A show 295 00:19:09,720 --> 00:19:12,520 Speaker 1: you should do is one on dandelions. They are f 296 00:19:12,600 --> 00:19:16,040 Speaker 1: and free. I got to my yard and harvest the leaves. 297 00:19:16,280 --> 00:19:19,520 Speaker 1: I either served them raw with the Pennsylvania German warm 298 00:19:19,560 --> 00:19:23,080 Speaker 1: bacon dressing or in a dandelion kish. My brother in 299 00:19:23,160 --> 00:19:25,320 Speaker 1: law used to make wine out of anything that could 300 00:19:25,320 --> 00:19:29,159 Speaker 1: be fermented. There are stories dandelion wine was one of 301 00:19:29,160 --> 00:19:34,200 Speaker 1: his things. It was okay. Ray Bradbury wrote a book 302 00:19:34,560 --> 00:19:38,000 Speaker 1: Dandelion Wine, where he waxed nostalgic about the wine. The 303 00:19:38,080 --> 00:19:40,000 Speaker 1: roots are supposed to be quite good, though I have 304 00:19:40,080 --> 00:19:44,040 Speaker 1: not tried them yet. Now, Lauren, I have recently made 305 00:19:44,240 --> 00:19:46,280 Speaker 1: a big misstep with this, but I believe we have 306 00:19:46,480 --> 00:19:48,200 Speaker 1: an episode dandelion. 307 00:19:50,000 --> 00:19:56,600 Speaker 2: We have, Yes, not too well, actually you immediately random, 308 00:19:56,640 --> 00:20:00,680 Speaker 2: but yeah, because this episode I just checked came out 309 00:20:00,720 --> 00:20:07,800 Speaker 2: in March of twenty twenty one. And yeah, yeah, so 310 00:20:07,840 --> 00:20:10,760 Speaker 2: you can see. You're welcome. You can find that one 311 00:20:11,680 --> 00:20:15,960 Speaker 2: for all of your dandelion needs. Yeah, all of those 312 00:20:16,000 --> 00:20:19,360 Speaker 2: sound delicious. Though a dandelion. I've never personally cooked a dandelion. 313 00:20:19,600 --> 00:20:21,520 Speaker 2: I look at it all the time and go like 314 00:20:21,600 --> 00:20:23,359 Speaker 2: I should do something with that, and I go boop 315 00:20:23,359 --> 00:20:27,480 Speaker 2: and oop and doop boop and like leave. So but 316 00:20:27,920 --> 00:20:33,399 Speaker 2: that sounds lovely. All of that sounds really lovely. I 317 00:20:33,400 --> 00:20:40,480 Speaker 2: would love to hear more about the fermented dandelion items. 318 00:20:42,320 --> 00:20:45,679 Speaker 2: But also, yes, don't feel bad about it. Clearly we 319 00:20:45,720 --> 00:20:51,000 Speaker 2: can't even remember what Yeah, no, I do you think 320 00:20:51,040 --> 00:20:53,000 Speaker 2: this is interesting about the ramps. I continue to try 321 00:20:53,000 --> 00:20:55,440 Speaker 2: to look for them, even though I don't have hope 322 00:20:55,440 --> 00:21:01,560 Speaker 2: i'll find them where I am. But I have thought 323 00:21:01,600 --> 00:21:03,919 Speaker 2: about maybe I'll just get some leeks and make my 324 00:21:03,960 --> 00:21:09,280 Speaker 2: phone self feel like, make myself feel just make myself 325 00:21:09,320 --> 00:21:13,639 Speaker 2: feel anything. Yeah, yeah, yeah, I think right, like like 326 00:21:13,760 --> 00:21:15,440 Speaker 2: maybe like a like like a leek and maybe a 327 00:21:15,440 --> 00:21:17,560 Speaker 2: little bit of sweet onion or something like that might 328 00:21:17,680 --> 00:21:19,720 Speaker 2: kind of kind of go together to do the thing. 329 00:21:19,840 --> 00:21:23,640 Speaker 2: I'm not sure I've yeah, not positive I've had them. 330 00:21:23,640 --> 00:21:31,160 Speaker 2: So here we are. Huh uh. Megan wrote, Hello, Annie 331 00:21:31,160 --> 00:21:33,240 Speaker 2: and Lauren. I love the show and have been listening 332 00:21:33,280 --> 00:21:35,520 Speaker 2: since the very beginning. I always look forward to hearing 333 00:21:35,560 --> 00:21:38,080 Speaker 2: about something new from you too. I recently got a 334 00:21:38,080 --> 00:21:40,200 Speaker 2: bit behind and just caught up to your episode about 335 00:21:40,320 --> 00:21:42,960 Speaker 2: Hall of It. Imagine my delight to realize this was 336 00:21:43,000 --> 00:21:45,440 Speaker 2: a critter I had actually seen in the flesh quite 337 00:21:45,440 --> 00:21:48,679 Speaker 2: recently and not on my plate. My partner and I 338 00:21:48,720 --> 00:21:51,360 Speaker 2: went to Montreal to see the eclipse in early April. 339 00:21:51,680 --> 00:21:54,880 Speaker 2: We also visited the Biodome, a fantastic kind of mini 340 00:21:54,960 --> 00:21:58,879 Speaker 2: zoos slash aquarium with simulations of different ecosystems. While we 341 00:21:58,880 --> 00:22:01,200 Speaker 2: were admiring the underwater view of the Gulf of Saint 342 00:22:01,280 --> 00:22:03,959 Speaker 2: Lawrence Section, I was standing next to a woman who 343 00:22:04,000 --> 00:22:07,399 Speaker 2: worriedly pointed out a very flat and, as you observed 344 00:22:07,400 --> 00:22:09,879 Speaker 2: in the episode, kind of drpy looking fish that was 345 00:22:09,960 --> 00:22:12,760 Speaker 2: lying very still on one of the rocks. She asked 346 00:22:12,800 --> 00:22:15,439 Speaker 2: a staff member if it was dead. He explained that 347 00:22:15,520 --> 00:22:18,080 Speaker 2: it was a halibit and it was perfectly fine. A 348 00:22:18,160 --> 00:22:20,920 Speaker 2: halibit usually hang out on the sea bottom and as 349 00:22:21,000 --> 00:22:24,320 Speaker 2: opportunistic hunters often bury themselves in sand and wait for 350 00:22:24,320 --> 00:22:27,960 Speaker 2: their prey to swim by. The woman asked, so, why 351 00:22:28,040 --> 00:22:31,920 Speaker 2: is it lying on a rock, to which staff member replied, yeah, 352 00:22:32,160 --> 00:22:35,959 Speaker 2: we think that one is just not very smart. I 353 00:22:36,119 --> 00:22:39,520 Speaker 2: unfortunately didn't get any pictures of this special halibit, but 354 00:22:39,640 --> 00:22:42,280 Speaker 2: I've attached a few shots of other cool things we saw, 355 00:22:42,359 --> 00:22:46,720 Speaker 2: including sturgeons, penguins, my partner's favorite, and Cababera's my favorite 356 00:22:46,720 --> 00:22:50,439 Speaker 2: big grumpy hamsters. There's also one of my fur nephew, Pippin, 357 00:22:50,600 --> 00:22:53,840 Speaker 2: who is a three year old Habanese Havenese. Sure, I 358 00:22:53,880 --> 00:22:57,280 Speaker 2: don't know, doing a halibut impression on my dining room floor, 359 00:22:57,480 --> 00:23:10,000 Speaker 2: and one of him just being very cute. Yeah, you know, 360 00:23:10,600 --> 00:23:15,000 Speaker 2: like people, fish come in all kinds of talents and 361 00:23:15,720 --> 00:23:16,640 Speaker 2: skill levels. 362 00:23:18,960 --> 00:23:27,560 Speaker 1: Yeah, laying on a rock sounds great to be yeah, right, 363 00:23:29,000 --> 00:23:30,840 Speaker 1: the cool bottom of the room. 364 00:23:31,119 --> 00:23:35,000 Speaker 2: Yeah right, come on, that sounds beautiful. Yeah, I. 365 00:23:38,040 --> 00:23:40,560 Speaker 1: Do love that you had. You've got to see a 366 00:23:40,600 --> 00:23:44,639 Speaker 1: hawl bit in in I won't say the wild because 367 00:23:44,640 --> 00:23:47,920 Speaker 1: that's not quite right, but like yeah, on your plate. Yeah. 368 00:23:48,000 --> 00:23:50,720 Speaker 1: But also all these other creatures the pictures were it 369 00:23:50,760 --> 00:23:55,960 Speaker 1: sounds like it was a lovely time. Is super cute 370 00:23:56,280 --> 00:24:00,359 Speaker 1: Pippen is And I am very curious because that was 371 00:24:00,400 --> 00:24:02,760 Speaker 1: my favorite character in the Lord of the Judge Me. 372 00:24:03,160 --> 00:24:05,159 Speaker 1: I don't care when I was a kid, if I 373 00:24:05,160 --> 00:24:06,399 Speaker 1: don't know if I would feel the same if I 374 00:24:06,440 --> 00:24:09,119 Speaker 1: read them now. Okay, I don't know if that's why 375 00:24:09,160 --> 00:24:12,679 Speaker 1: you named the dog that, because Pippin is also the 376 00:24:12,760 --> 00:24:14,920 Speaker 1: name of the dog that gets killed in Jaws. I'm 377 00:24:14,920 --> 00:24:19,359 Speaker 1: going to assume you didn't name him for that dog, 378 00:24:19,880 --> 00:24:23,800 Speaker 1: but wow, it's also like an apple. 379 00:24:25,440 --> 00:24:29,199 Speaker 2: For the reasons to name something pippin you you were whoever, 380 00:24:29,280 --> 00:24:31,160 Speaker 2: in fact named the dog. 381 00:24:31,320 --> 00:24:37,560 Speaker 1: Yes, yes, indeed indeed, but very cute, very cute indeed. 382 00:24:39,800 --> 00:24:42,679 Speaker 1: But I appreciate the name is I guess what the 383 00:24:42,760 --> 00:24:47,240 Speaker 1: overall yes it is. Yeah, totally, And I appreciate you 384 00:24:47,280 --> 00:24:49,760 Speaker 1: taking the time to send these pictures. 385 00:24:50,000 --> 00:24:52,959 Speaker 2: Yeah, oh my goodness, I think Sam was my favorite character. 386 00:24:54,960 --> 00:24:57,800 Speaker 1: That's a good one. I mean, honestly, like all the 387 00:24:57,840 --> 00:25:02,080 Speaker 1: Hobbits were dying up, they were good for me. Yeah, 388 00:25:02,600 --> 00:25:04,960 Speaker 1: I'm not entirely sure. I would love to go back 389 00:25:05,000 --> 00:25:07,000 Speaker 1: and reread it if I ever have time and see 390 00:25:07,000 --> 00:25:09,160 Speaker 1: what I think. Now, I'm not entirely sure. 391 00:25:08,920 --> 00:25:12,440 Speaker 2: Why I wait for but he's sort of the troublemaker. 392 00:25:12,640 --> 00:25:19,200 Speaker 1: Yeah, yeah, Well, thanks to both of those listeners for 393 00:25:19,440 --> 00:25:21,800 Speaker 1: writing in. If you would like to write twits, you 394 00:25:21,960 --> 00:25:24,600 Speaker 1: can our emails hello at savorpod dot com. 395 00:25:24,640 --> 00:25:26,840 Speaker 2: But we're also on social media. You can find us 396 00:25:26,880 --> 00:25:29,960 Speaker 2: on Twitter, Facebook, and Instagram at saver pod and we 397 00:25:30,040 --> 00:25:32,320 Speaker 2: do hope to hear from you. Save is a production 398 00:25:32,359 --> 00:25:34,960 Speaker 2: of iHeartRadio. For more podcasts from my Heart Radio. You 399 00:25:35,000 --> 00:25:38,199 Speaker 2: can visit the iHeartRadio app, Apple Podcasts, or wherever you 400 00:25:38,240 --> 00:25:40,760 Speaker 2: listen to your favorite shows. Thanks as always to our 401 00:25:40,800 --> 00:25:44,360 Speaker 2: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening, 402 00:25:44,400 --> 00:25:46,160 Speaker 2: and we hope that lots more good things are coming 403 00:25:46,200 --> 00:25:54,560 Speaker 2: your way.