Obtained from the unripe fruits of the Pimenta dioica plant allspice has been used by every self-respecting housewife for years. This pepper, coming from Jamaica, enjoys wide popularity and use. It goes into a number of meat and fish recipes.
Allspice is a spice of small size, sharp taste and specific aroma. Admirers define it as a complex blend of nutmeg, cinnamon and cloves. The largest producer is its country - Jamaica. The fruit of the plant are picked while still green and dried well. Each fruit contains one seed.
In addition to its culinary benefits, allspice is added to dishes, because of its properties to improve digestion and increase appetite. It is also used for treatment - it relieves stomach disorders and pains.
Its abilities to alleviate some health problems are due to its non-crystallized sugars, fatty substances, lignin, tannin, resins, volatile oil and others.
Colic and gas are also relieved by allspice, thanks to its beneficial effects on the gastrointestinal tract. It is also interesting to use it to soothe and relieve toothache, freshen breath and reduce bacteria in the oral cavity.
Green tea with spices is recommended for weight loss. Allspice tea is believed to help keep fat from accumulating.
Besides on its own, allspice is also used in combination with black pepper, celery, onion, bay leaf, garlic and cloves. In addition to seasoning meat, it is often used in soups, for marinades, for seasoning various pastries, gingerbread, mulled wine, punch, etc.
It is also an indispensable preservative in pickles as well as in sausage making. Its wood is used to smoke pastrami, especially in Jamaica. Thousands of years ago, ancient populations used allspice to embalm the bodies of important people.
In addition to useful properties, allspice also has negative properties. Large doses of it can lead to nausea, vomiting and allergies. Therefore, it should be used with caution.
It is good to put small amounts of the spice, both in dishes and in medicinal recipes. Allspice should not be consumed by pregnant and lactating women, as well as people with chronic diseases of the digestive tract.
