Allspice
Allspice is one of the most important ingredients of Caribbean cuisine. Also known as the Jamaica pepper, pimenta, myrtle pepper, pimenta, or newspice, it is a spice made from dried unripe fruit of Pimenta dioica, a tree native to the Caribbean, southern Mexico, and Central America.
The name allspice was coined as early as 1621 by the English, who thought it combined the flavor of cinnamon, nutmeg, and cloves. The fruit is picked when it is green and unripe and, traditionally, dried in the sun. When dry, the fruits are brown and resemble large brown peppercorns.
Allpsice has been shown to contain antioxidants that help in the fight against disease causing free radicals. Because of its eugenol content, allspice has attributes similar to clove. It helps alleviate indigestion, diarrhea and other digestive disorders. The tannins in allspice provide a mild anesthetic providing relief for arthritis and sore muscles. The spice also contains very good amounts of riboflavin, niacin and vitamins A, B6 and C.
Allspice is widely available in supermarkets. The whole peppercorns have a longer shelf life than the powdered spice and release a more intense aroma when freshly ground before use. Allspice can be used in dry rubs or in curries and sauces for a unique caribbean flavor.
Source: www.theepicentre.com, www.nutrition-and-you.com, www.wikipedia.org
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Allspice is one of the most important ingredients of Caribbean cuisine. Also known as the Jamaica pepper, pimenta, myrtle pepper, pimenta, or newspice, it is a spice made from dried unripe fruit of Pimenta dioica, a tree native to the Caribbean, southern Mexico, and Central America.
The name allspice was coined as early as 1621 by the English, who thought it combined the flavor of cinnamon, nutmeg, and cloves. The fruit is picked when it is green and unripe and, traditionally, dried in the sun. When dry, the fruits are brown and resemble large brown peppercorns.
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