Allspice

Culinary file:

Allspice — the dried unripe fruit (berries) evergreen tropical tree myrtle family. The fruit harvested unripe to preserve their inherent pleasant scent that combines notes of cinnamon, black pepper, nutmeg and cloves. After drying, allspice berries are grainy, dark brown and burning taste.
Allspice is used in the cooking world as a whole and milled peas. This spice is used in soups (halophyte, soup, soup, fish soup, grub, etc..), Soups and salads; appetizers, main dishes, canned and smoked meat, fish, poultry and game; puddings, desserts, main dishes and rice; fruit and vegetable marinades, spice mixtures (mustard, curry, Hamburg, Frankfurt, and others.); sauces, liqueurs, rum, barley wine. Also, allspice put in sausages, frankfurters, sausages, pates, hard cheeses, bread and sweet pastries (dough cakes, cookies, muffins).
Allspice — strong spice. It almost does not dissolve in water and change not only the flavor of dishes, but also their taste. The average rate of use of burning spices as follows: no more than 10 per 1 kg of peas product in cold meals and no more than 3 peas — in hot dishes and marinades.
Whole peas are placed in approximately 30 minutes until cooked meals and removed before serving. If a prescription is required, ground allspice, better grind it just before use.
The spice is often used instead of black pepper. Allspice blends well with garlic, bay leaf, basil, coriander, dill, parsley, onion, cinnamon, nutmeg, cloves and other spices.

Application for medicinal purposes:

Allspice is popular as a remedy in the eastern folk medicine. On the basis of prepared teas, ointments, salves, powders, which are used for diseases of the gastrointestinal tract and digestive problems, flatulence, constipation, rheumatism, pain in the spine. Also, allspice has strong antiseptic properties.

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Recipes:

lasagna holiday            tomato soup..yogurt and orange        perch baked in parchment 

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