Allspice has been used in Europe since the 15th century. Although it came to us from overseas, today we cannot imagine Polish cuisine without this spice. It is worth getting to know its health-promoting side.
The name “allspice” suggests the spice’s British origins. Meanwhile, its homeland is Central America, the Caribbean and Mexico. It has been used there for centuries by the Aztecs, for whom it was not only a spice, but also a medicine, preservative and deodorant. The name “allspice” only exists in Poland, and it comes from the fact that for centuries we have been importing the product from England.
Allspice was brought by Christopher Columbus himself, who mistakenly mistook it for pepper that was exorbitantly expensive at that time. Hence in Spain the spice is still called pimento. The English showed much more imagination and called it “allspice”. They noticed that its aroma resembled cinnamon, cloves and nutmeg at the same time, as if all the spices were enclosed in one tiny ball.
Allspice is the fruit of a spice plant whose name is not accidental. It contains many valuable compounds, especially eugenol. It is this ingredient that gives it the intense aroma of cloves. The Aztecs treated it as a medicine, and modern research shows that they were right. Eugenol has anti-inflammatory, antibacterial and antifungal properties and even helps relieve pain.
Importantly for women 50+, allspice contains a mixture of compounds that increase estradiol levels, thus helping to reduce menopausal symptoms.. Studies have shown that in countries with high consumption of this spice, women are less likely to complain of hot flashes. This is the result of the interaction of compounds such as gallic acid, quercetin and the recently discovered chromones. The spice also has a beneficial effect on digestion because it relieves flatulence and supports the production of digestive enzymes, which is especially important in the diet of mature people. Therefore, adding it to heavy, fatty dishes has more than just taste.
We associate this spice mainly with whole grains, often calling them balls. However, allspice can also be purchased ground. Which version is better? It all depends on your needs, and the principle of operation is similar to that of pepper. Ground allspice works immediatelyquickly releasing the aroma, but losing its intensity much faster. On the other hand the beans release flavor slowlytherefore they are ideal for long cooking, marinades and broths.
Whole balls are also easier to store and stay fresh for up to two years. After grinding, they lose their aroma after just a few months. It’s no wonder that many chefs choose whole grains and grind them just before use to extract the maximum flavor.
People who have never used ground allspice may not know that it stains foods brown. This is very important when cooking broth and some soups, which should be clear. Whole grains will not surprise us with such a surprise in the kitchen.
It is an extremely universal spice. Allspice perfectly highlights the flavor of meats, soups, sauces, fish and marinades. It is a mandatory ingredient of broth, goulash and all preserves. We throw them into mortars made from cucumbers, peppers or tomatoes. In the case of soups, black balls will work well in spicier and heavier ones, such as pea soup, tomato soup, cabbage soup or sour soup. We also add them generously to bigos or boiled cabbage. It can be said that Polish cuisine relies on this spice, which, alongside pepper and salt, has become its permanent element.
The ground version is perfect for baking: gingerbread, spiced cakes and Christmas mulled wine.. It not only gives them its sweetness, but also its spicy aroma. Some confectioners believe that this is one of the secrets to the perfect gingerbread aroma.
Source: Terazgotuje.pl
