Allspice - peppercorny, healthy and rich in aromas

Allspice is rich in aromas and essential oils and therefore goes well with many foods. The "Allspice" tastes like an exotic mix of nutmeg, cinnamon and pepper. The scent is reminiscent of carnations, so it is also called clove pepper.
In the Advent season, allspice gingerbread and baked apple give a wonderfully spicy note. He also refines plum cake, pear tart, fruit bread, mulled wine and spicy food such as venison, lamb and marinated fish. It is also used in sauerkraut and Sauerbraten with laurel leaves and juniper berries. In Indian and Arabic cuisine allspice is a component of curry spice mixtures. Allspice should also be beneficial to health by stimulating digestion, counteracting bloating and strengthening the immune system. In stressful situations he should calm the nerves.

Picture: Kzenon - fotolia

Allspice (Pimenta dioica) are the dried fruits of the clove pepper tree, which belongs to the myrtle family. The evergreen tree can grow over ten feet tall and 100 years old. He is native to the Antilles in the Caribbean. The main growing area is Jamaica. Only in the 16th century did the sailors bring the spice to Europe.

The berries are wrinkled, red to dark brown in color and similar in size to peppercorns. Therefore, it probably came to the name Piment, which derives from the Spanish word "pimienta" for pepper. The fruits are harvested green and immature and then dried as they lose their full flavor.

Commercially allspice dried is available whole and ground. The best choice is whole berries, which are freshly ground with a mortar or ground in a spice mill if necessary. Then a knife tip or half a teaspoon is often sufficient for seasoning. Whole berries are stable for several months in a cool, dry and dark place. From the berries, an oil is also obtained, which is added to liqueurs and herbal brandy. (Aid)