Allspice is an important seasoning in the Mexican and Indian cuisine. Diabetic patients are particularly encouraged to use it in seasoning food. It contain eugenol, which helps with diarrhea, nausea, bloating and stomach cramps.
Allspice looks like a pepper and smells like a mixture of pepper, cloves, nutmeg and cinnamon. The taste is similar to pepper, but it is only milder. While we are using in a small amount, in Mexican and Indian cuisine the allspice is an essential seasoning. Columbus discovered it in Jamaica, where it is the best, although it is grown in Mexico, Guatemala, Honduras, India.
The berries are picked by hand, immature. The key ingredient is the essential oil, which contains 75 percent aromatic eugenol. It facilitates digestion and helps with diarrhea, nausea, bloating, stomach cramps. Allspice is extremely rich in antioxidants, and is proven and it works against fungal infections. Diabetic patients are advised to use it instead of pepper. The tannins in allspice facilitate muscle pain caused by arthritis and is used for baths and wraps.
In the cooking is especially recommended with roast, pork and veal. It is also used for pickling gherkins, put in stews kale, strong sauces and fish soup. However, with allspice should be careful because it can cause allergic reactions in sensitive people, especially irritate the gastrointestinal tract. Not recommended for stomach ulcers and colitis.
Keeps from bacteria
This plant has antimicrobial properties, and keeps foods excellent. Studies have shown that allspice (such as cinnamon and clove) contains oils that effectively eliminates bacteria, Salmonella, Listeria and E. coli.