Natural products have been used for medicinal purposes since ancient times. Modern medicine has been able to isolate the active ingredients in some of the herbs and spices used in those remedies.
Allspice is a spice which has been reported to have anti-inflammatory, anti-microbial and analgesic properties. In some cases, allspice extracts have been found to be more effective than the synthetic products they compete with on the pharmaceutical market.
Allspice also contains myrcene, which is known to reduce gastrointestinal problems and also stimulate the appetite. The main reason that allspice is not used more widely as a herbal remedy is its high cost of production; it grows in tropical climates and must be harvested by hand.
Tropical plantations produce roughly 500 tonnes per year of allspice using the slash-and-burn method of farming. The berries are harvested when they ripen and dried to be ground into a powder or pressed into bars or plugs which can then be sold as whole allspice or broken down further into powdered allspice.
Allspice is a spice that is often used in sweet and savory dishes. It is also called Jamaican pepper and pimenta. Allspice berries are said to have a flavor similar to a combination of cinnamon, nutmeg, and cloves. It is also used for medicinal purposes as well.
Allspice has been used for hundreds of years as a spice by people in the Caribbean, Central America and South America. In these areas allspice has been an important part of the diet for many centuries. The name comes from the fact that allspice is a blend of different spices such as clove, cinnamon, nutmeg and pimento (all-spice).
Taste: Allspice has a warm spiciness to it that is quite noticeable when you taste it. If you were expecting the taste of cinnamon or cloves you could be disappointed because it doesn’t have the same sweetness to it as those spices do. For me it was closer to a milder version of nutmeg with just a little more bite to it than nutmeg has. It is not too strong or overpowering but subtle and complex in flavor which makes it so unique.
Uses: Allspice blends well with other flavors and can be added
Allspice is the dried, unripe fruit of Pimenta dioica, or Jamaica pepper. The name allspice was given to this product because its flavor is a blend of cinnamon, cloves and nutmeg.
Allspice was used by the ancient Mayans as a food and as a medicine, and it has been used in Europe since early Roman times. The name “allspice” came from the English who thought that all-spice was a combination of all the other spices of the world. It is not a combination of spices but is actually one spice that has a flavor that combines cinnamon, nutmeg and cloves.
The Jamaican variety of allspice is particularly popular in Caribbean cuisine but is also used in Mediterranean and Middle Eastern cooking.”
Allspice comes from the dried fruit of an evergreen tree native to the West Indies. It is also known as Jamaican Pepper, Spice Islands Pepper, Myrtle pepper, Pimenta and the more ambiguous but descriptively accurate, Myrtles. Commonly used in cooking, allspice is a very popular spice in Latin American and Caribbean cooking. Although it is not as well known in Europe it is still well used in many cuisines as it brings a host of flavor that cannot be found in any other type of seasoning.
Allspice berries are picked when they are green. The outer covering is taken off and the berry is dried until it turns dark brown or black. Allspice lends a unique flavor to foods and while its taste resembles a combination of cinnamon, nutmeg and cloves it has a more complex taste that makes this seasoning irreplaceable.
Allspice contains aromatic oils that come from eugenol, an organic compound that has similar effects to local anesthetics like benzocaine or lidocaine. Eugenol has also been shown to possess anti-fungal properties which can reduce infections caused by Candida albicans. This makes allspice a great ingredient when you open cut wounds since it
Allspice berries have been used as a spice in many regions of the world for thousands of years. The name comes from the fact that the berries are reminiscent of a mix of cloves, cinnamon, and nutmeg. It has also been referred to as pimenta (Spanish), melegueta pepper (French), or newspice.
Allspice is the dried unripe fruit of Pimenta dioica, a small evergreen tree native to the Caribbean, Central America, northern South America and tropical coastal Africa. In fact, it is believed that Christopher Columbus was the one who first introduced this spice to Spain and Italy during his voyages in 1493-1504.
It wasn’t until 1680 that allspice became popular with British consumers. This happened after Captain John Saris brought allspice from the Spice Islands to Britain during a trade expedition to Japan.
In Jamaica and other islands in the West Indies allspice is considered a native plant and is widely cultivated. It is also cultivated in India, Brazil, Nigeria, Zimbabwe and other tropical areas around the world.
Allspice has been used in traditional medicine to reduce stomach acidity and aid digestion, kill intestinal worms and eliminate flatulence.* It has also been
The allspice tree (also known as the Jamaican pepper) is an evergreen tree native to Jamaica, where it was once the most important export. It grows to a height of twelve to twenty feet and produces small, egg-shaped leaves and small white flowers. The fruit resembles a berry that contains one or two seeds.
Allspice is a spice obtained from the dried ripe berries of several Pimenta species. The name “allspice” was coined by the British to distinguish between this spice and pepper, which came from the same plant but was harvested when unripe and green.
The allspice plant, native to the West Indies and northern South America, has large glossy heart-shaped leaves similar to bay leaves, white flowers and berries that turn red when mature. The berries are picked when they are green and then dried in the sun. The dried berries have a long shelf life of several years if stored away from light and heat in sealed containers. Because it is not yet as well known in North American kitchens as it deserves to be, allspice is sometimes confused with its cousin, Jamaican pepper (which is not really a peppercorn).
Allspice has been used for centuries in pickling meats and preserving
Allspice berries are used in a variety of cuisines, including Caribbean, Middle Eastern, North African and European. They are green to brown in color and about 1 to 1.5 inches long. These berries are also called Jamaican pepper or pimenta. Allspice is added to dishes that require sweet berries as well as savory dishes because it has a warm and spicy flavor.
Loquat fruit is the only food that contains more vitamin C than allspice. One tablespoon of allspice contains 19 milligrams of vitamin C and 90 calories. Almonds contain 14 milligrams of vitamin C and 81 calories per tablespoon.
Allspice can be used for flavoring meats and casseroles, in soups and in desserts such as apple pie. It also can be used in breads or cakes and as a tea substitute. The culinary use of allspice dates back to ancient times when people used it to season their foods with medicinal purposes as well.
Allspice is grown on Pimenta dioica trees, which are evergreen trees native to the West Indies and Central America. This tree has glossy leaves that grow up to 1 foot long, as well as yellow-green flowers that develop into pe
