2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
We know allspice (Pimenta officinalis) as a spice with a specific aroma, which we regularly add to fish and meat dishes. In fact, allspice, also known as Pimenta, is the dried fruit of the evergreen pimenta tree (Pimenta dioica) - a small shrubby tree, quite similar to laurel in size and shape, common in Mexico, the Caribbean, Central America. Its name comes from the Spanish word for pepper "pimienta". The allspice tree reaches a height of 10 m tree and is called pharmacy pimento.
The allspice belongs to the Mirtaceae family. The small dark berries are spherical strawberries with a dark brown color and 1 seed each. They are about 5-6 mm in diameter. A native of Jamaica, allspice was brought to Europe in the 16th century by the Spaniards, who confused it with pepper. This error is due to the name of the spice in most European languages.
The Bulgarian name comes from the Turkish word bahar, which means spice. Today, Jamaica is the largest producer of allspice. In folklore, allspice is used to stimulate healing and in mixtures in prayers for money and good luck.
Allspice is a tropical tree, whose fruits after drying resemble the grains of black pepper. The fruits of the peppermint tree are picked before they are ripe and after they dry out, they turn brown and begin to look like large brown peppercorns.
Allspice beans it has a spicy taste and a very strong aroma, so its use should not be overdone. The complex aroma and taste of allspice combine the taste of cinnamon, nutmeg and cloves. The eclectic aroma of allspice probably wins the English name - allspice or "all spices".
Composition of allspice
The healing properties of allspice are due to the content of fatty substances, lignin, tannin, non-crystallized sugars, resins, volatile oil and others. Contains a large amount of essential oils and aromatic substances.
About 3-4% is the content of yellow-brown liquid essential oil, which contains up to 75% eugenol, which together with other substances determines the pleasant smell. In addition to eugenol, there is also cineole, phellandrene, caryophyllene and others. The fruits also contain phenolic, dye substances and others.
Due to the content of phenol eugenol, allspice can be used to aid digestion as it stimulates the production of the digestive enzyme trypsin. Essential oil is also obtained from the leaves of the peppermint tree. It is almost equivalent in chemical composition and biological action of the essential oil of the fruit.
Selection and storage of allspice
Buy allspice in tightly closed small packages. Store the spice in closed, dry and dark rooms, the temperature should not exceed 18 degrees and humidity - 70%.
Culinary use of allspice
Combining the smell of cinnamon, nutmeg and cloves, allspice has a distinctive and characteristic more spicy and peppery taste. For one cooking with allspice only 3-4 grains are enough. We are used to putting it in some soups and dishes of fish, game and beef.
Often allspice is put in some types of pickles and ready-made sausages. Allspice became one of the most popular spices in the late Middle Ages. From this era begins the tradition in Europe with allspice to season game, beef, various fish.
It is interesting that allspice is a spice, which comes far from our lands, but has been traditionally used in Bulgarian cuisine for many years. Allspice is also added to sauces, vegetable dishes, marinades, canned meat, fish and other dishes. It is quite suitable for flavoring rice.
Quite successfully combined with allspice, pepper, celery, onion, garlic and bay leaf. In addition, small dark and oval berries are an integral part of the composition of fragrant curry.
Benefits of allspice
Except as a spice, allspice can be used and as an herb to relieve some health problems, but it is important to remember that small amounts of the spice are needed. Allspice in an amount of 2-3 fruits for 4 servings improves digestion and increases appetite.
There are many benefits to regular consumption of allspice. The spice stimulates digestion, appetite and has a gaseous effect. Allspice is recommended after a meal for better digestion, for intestinal pain and gas with bloating, as well as for diarrhea.
The essential oils in allspice have excellent antiseptic properties. Applying allspice oil helps to heal wounds and abrasions faster. It is good to mix allspice oil with a little coconut oil, because it is very strong and can irritate the skin.
Traditionally in Jamaica hot cupcake tea is drunk for colds, menstrual cramps, stomach upset. In Costa Rica, allspice grains are used to treat diabetes, flatulence, indigestion. Cubans use it as a refreshing tonic, and Guatemalans use crushed fruit for bruises, joint and muscle pain.
Externally, allspice is believed to act as a local anesthetic and is used as a patch for neuralgia, rheumatism, relieves muscle pain. Used as a paste to soothe and relieve toothache - dentists use eugenol as a local anesthetic for teeth and gums. However, the use of allspice in toothpastes is debatable as to whether it is useful or not.
The crushed fruit is taken internally on top of a teaspoon 3 times a day on an empty stomach. The standard dose of essential oil is 2-3 drops, or as prescribed.
How to use: 1 tsp. crushed fruit is poured with 250 ml of boiling water, cover for 10 minutes. Drink three times daily after meals. In case of diarrhea, drink on an empty stomach.
Folk medicine with allspice
Due to the rich content of essential oils, allspice is extremely useful at the first symptoms of colds and flu. According to folk healers, the common cold passes very quickly if you swallow two grains of allspice in the first hours of illness. Note that the beans should not be chewed because they taste sharp and are difficult to swallow.
Mulled wine with allspice is an excellent winter drink against colds according to folk medicine. In a liter of warm red wine put a few teaspoons of honey, 1 clove and 4 grains of allspice. You can also add an apple to the wine, then boil for 2-3 minutes, strain for 30 minutes and drink in small sips. The drink helps not only with colds, but also warms, improves blood circulation and has an antiseptic effect.
The cold can be alleviated with aromatic herbal tea, in which a little honey, lemon juice and 2 grains of allspice are added. This tea warms the body and cleanses the airways, helps sweat and flush out toxins. It is good to drink in the evening, after which a person should lie down and wrap himself very well in a warm blanket. In the morning the cold is suppressed and the general condition is improved.
Harm from allspice
The combination of allspice with some drugs may change their actions or cause unwanted side effects. Do not take allspice if you take iron and other mineral supplements. Although it has a beneficial effect on digestion, allspice is not recommended for people with stomach, liver, bile and kidney problems.
Avoid allspice if you are pregnant or breastfeeding. Do not use the oil on your skin if you have eczema or other inflammatory skin conditions. Allspice can cause allergic skin reactions when used topically.
Allspice is contraindicatedif you have chronic digestive conditions, such as duodenal ulcer, reflux disease, ulcerative colitis, irritable bowel syndrome, diverticulosis or diverticulitis. In addition, allspice should not be used if there is a history of cancer or an increased risk of cancer. Eugenol, a substance in allspice, can put you at risk for cancer.
Allspice essential oil should be used with caution and choose a high quality product. Before using it, it is best to consult a specialist who will best explain the risks, method of administration and possible side effects.
