Allspice, 20 g

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Allspice, 20 g

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Country of origin:
Mexico
Taste:
The spice is hot, but not sharp, with a menthol flavor
Brief description:
The fruits are red-brown, oily to the touch.
The English name of sweet peas is allspice – “all spices”. And it reflects the bright menthol taste of spice, which combines the aromas of cloves, nutmeg and cinnamon with a faint hint of freshness of a young cypress twig.

Allspice is often called “Jamaican pepper” or “Jamaican spice”, although it is correctly called myrtle pepper or pimento – after a tree native to the Caribbean, belonging to the botanical family Myrtaceae. It is mainly grown in Jamaica and in the tropical regions of America, Guatemala, Honduras and Mexico.

Myrtle pepper can reach more than 10 meters in height and bear fruit for up to 100 years. From June to August, it is decorated with white flowers that turn into round, pea-sized berries that turn red when ripe. Like regular pepper, the berries are picked before maturity and dried in the sun, which gives them an elegant brown color.

Allspice is considered an underrated spice because of its unusual bright aroma and menthol taste. However, sweet peas always find their fans.

The use of allspice in cooking
  • Allspice peas are used to season soups, meat, game, salads, vegetables and vegetable soups, meat soups, spinach, fish, sauces for game, for meat and are taken from the dish before consumption.
  • It is irreplaceable when preparing soups, pickles and borscht, other dishes made from beef, pork, chicken
  • This pepper is put in desserts (rice and puddings), added to pastry dough (gingerbread, cookies, muffins) and jams
  • Cake with allspice has a very pleasant aroma.
  • In a small amount, allspice gives a peculiar taste to fruit compotes, malt, beer and liqueurs
  • Often included in Indian masala tea
  • It is used in the canning of vegetables and fruits, added to marinades. Herring and mackerel are especially happy to welcome him
Allspice in Ayurveda and traditional medicine

Part used: fruits, leaves
Energy: warms, VK-P +
Increases pitta, balances vata and kapha doshas.
Action: improves digestion and blood circulation, activates metabolism, increases immunity
Precautions: high pitta, diseases of the cardiovascular system.

  • Improves the function of the stomach, useful for flatulence
  • It is recommended for cleaning the gastrointestinal tract
  • Allspice tea improves digestion and is a remedy for indigestion
  • You can chew the seeds of this plant or drink a decoction prepared on their basis, which eliminates flatulence.
  • Allspice oil is used for massage, and together with eucalyptus oil – for inhalation for colds.
  • Allspice includes eugenol, a phenolic compound that is more characteristic of cloves, which is often included in painkillers and antiseptics, and has long been used in dentistry.

Research is being conducted on the use of allspice as a chemo-dietary prevention of chronic diseases and malignant tumors. Because some compounds that are abundant in allspice, namely quercetin, gallic acid, and ericifolin, exhibit antiproliferative and antitumor activity.

Weight0.100 g
Weight

100 г, 20 г, 50 г

Properties/Characteristics

Gluten free

Using

In cooking, Ayurveda

Storage conditions

2 years from the moment of collection in a dry, cool room with a relative humidity of no more than 35%

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