Allspice is a spice also known as dioecious pepper or Tabasco pepper. It has an intense flavor reminiscent of cinnamon, nutmeg and cloves, which is why it is very common to use it in dessert recipes and sweet dishes. It has a delicious aroma, so it is advisable to use it freshly ground to make the most of it.
Here we leave you the most important properties and the most frequent uses of allspice.
Properties of Allspice
1. Allspice contains carbohydrates, very rich in fiber. For every 100 grams consumed, it provides 21.6 grams of fiber. It also has water and proteins.
2. Among the vitamins, the contribution of vitamin C stands out, so a measured consumption of this pepper helps the absorption of iron and also acts as an antioxidant. Other vitamins it contains are vitamins B6, B3, B2, B1 and A.
3. As for minerals, black pepper has a great contribution of calcium and iron, which helps strengthen bones and prevent anemia. Other minerals it contains, although in smaller quantities, are magnesium, phosphorus, potassium, zinc and sodium.
4. It also contains eugenol, a substance that gives it the flavoring and perfume properties that characterize it. This same substance provides medicinal properties as an analgesic and antiseptic.
Culinary uses of allspice
In America it is used in sweet and flavoring sauces. It is a type of pepper that is not missing in Caribbean recipes, mainly from Central America such as Cuba and Jamaica. It can be found in Mexican mole sauces and barbecue sauce.
In countries like Venezuela, whole allspice is used and is known as guayabita, used in desserts, sweet arepas and other dessert dishes. Also in some countries such as Honduras it is used to flavor infusions, tea and coffee. And in other recipes it can be used in savory dishes such as meat or fish stews.
In England it is used to season pickled vegetables and in Germany it is typically used in Christmas cakes. It can also be used in the preparation of seasoned breads, almost always sweet, and is used to give a special flavor to sausages.
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