Whole Allspices (Pimento) 12 OZ

Whole Allspices (Pimento) 12 Oz

• Packed: 12 OZ
• Brand: RANJE FWAYE
• UPC: 707966102044

DESCRIPTION

Whole Allspice is the dried fruit of the Pimenta dioica plant. It is a red-brown berry that looks sort of like an extra-large peppercorn, but it is about the size of a pea and have somewhat a rough surface. Most of the flavor is in the outer shell rather than in the seeds inside. Whole allspice is also known as Jamaican Pepper or Pimento. It is a widely used ingredient in many Mexican and Central American dishes.

Have you ever wondered why is this berry like spice is referred to as Allspice?

Well in the 15th century pepper was considered to be a very valuable spice. When the Spanish arrived in the Americas, they found this evergreen tree and thought the berries on the Pimenta dioica were pepper. It caused much confusion and disappointment to those hoping to trade this valuable commodity. Over time, in order to avoid the confusion, spice traders started calling this spice Allspice. The name came from the fact that the flavor tasted like a combination of cinnamon, cloves, and nutmeg – “all the spices.”

ORIGIN

In 1621 allspice was encountered by Christopher Columbus during his second voyage to the New World, it was found only on the island of Jamaica There are plantations in Mexico, West indies, South America and parts of Central America but the finest allspice comes from Jamaica where the climate and soil are best suited to producing the aromatic berries.

TASTE

All spice has a pleasantly fragrant aroma that flavors both savory and sweet dishes beautifully and the name reflects the pungent taste. The strong, spicy taste and aroma of this particular spice resembles a mixture of cloves, cinnamon, black pepper and nutmeg or mace.

COOKING WITH WHOLE ALLSPICE

Allspice is used both in cooking and in baking. Whole allspice berries can be added to meat such as beef or lamb, as you would slivers of garlic or whole cloves. If you want to tame the berries a bit, cook them before you use them as seasoning.

HEALTH BENEFITS

The minerals, vitamins, and antioxidants found in allspice may have several health benefits. Many of the compounds in allspice are being studied as potential treatments for inflammation, nausea, and even cancer.

Reduce Inflammation– Inflammation can aggravate injuries or infections. Many compounds in allspice may be able to reduce inflammation.

Treat Nausea– Eugenol, the compound that makes allspice “spicy,” is sometimes used to treat nausea. Allspice tea may help settle an upset stomach.

Prevent Infection– Allspice many contain compounds that could help prevent bacterial infections. In some studies, eugenol has also shown antiseptic and antifungal properties. In one study, it was used to eliminate E. coli bacteria and yeast when applied to the skin.

Pain Relief– The eugenol in allspice is also frequently found in over the counter toothache remedies. Studies have shown that eugenol has potential as a topical pain reliever when applied in the right amount.

Ease Menopause Symptoms– Compounds in allspice may increase the amount of estradiol in menopausal women. This helps decrease the negative symptoms of menopause, such as hot flashes. Cultures where allspice is often used in food report fewer negative symptoms during menopause. Eating more allspice seems to be a low-risk treatment for menopause symptoms in many women.

Slow Cancer Growth– Allspice contains a large amount of phenols, or aromatic compounds. Many phenols are being studied as cancer-fighting treatments. Quercetin, ericifolin, eugenol, and gallic acid are being studied for their ability to slow the growth of cancer cells.

USES

CULINARY: Allspice is primarily used in the food industry: in ketch ups, pickles, sausages and in meat canning, it gives a gentle warm flavor to cakes, jams, and fruit pies. In Jamaica, the spice is wildly used in soups, stew, and curries.

FOLK MEDICINE: the essential oil flavors a number of medicines.