Description
Packaging: 50 g These fruits are berries: at first they are blue-green in color, after drying they are rough brown peas 2-3 times larger than black pepper, containing up to 4% essential oil. Allspice has a spicy smell, a burning taste and resembles a mixture of black pepper, cloves, nutmeg and cinnamon. The homeland is the islands of the Caribbean basin. It is cultivated in India, Central and South America (mainly in Brazil), Cuba and Jamaica. It is sold in the form of peas and ground. Whole peas are added to meat soups, marinades, sauces for meat (cut into fish dishes) and removed from the dish before consumption, it adds flavor to fried meat, especially game. Allspice is slightly soluble in water. In ground form, allspice is added only to pastry dough (gingerbread, cookies, cupcakes) as one of the components of spicy mixtures.
Allspice is used for arthritis and sciatica. At the same time, peppercorns are boiled and then cooled and ground to a powdery state. This powder is mixed with fat and rubbed into the sore joint and lower back. Of course, excessive fanaticism should not be used.
If you use allspice, not black pepper, when cooking, then it should be put in water at the very beginning, and not 10-15 minutes before the end, as in the case of black pepper.
In case of diarrhea, it is enough to drink four peas of allspice to calm the stomach.
In the heat, sprinkle the meat well with ground allspice - it is better sabritsya.
Allspice is also used in the preparation of sweet dishes: it gives them an unusual aroma and taste.
