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Organic Spices
Turmeric,
Ginger,
Garlic,
Pepper,
Fenugreek, Cardamom, Cinnamon,
Cumin,
Chili, Nutmeg,
Coriander, Mustard, Tamarind, Vanilla, Sesame
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Organic Foods
Banana, Coconut, Guava, Mango, Papaya, Tomato, Onion, Honey, Arrowroot, Niger, Maize, Peanut, Rice, Castor, Red gram, Black gram, Sorghum, Cashew
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Organic Herbs
Aloe Vera, Amla, Neem, Basil, Bacopa, Licorice, Chebula, Asparagus, Ashwagandha, Stevia, Coleus, Senna
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AllSpice
Allspice Spices: Allspice is used as spices and in spice mix, mostly in Western cooking and less suitable for Eastern cooking. It is good for stews and sauces and for flavouring pickled vegetables mustard seeds. Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning, it is also an ingredient in commercial sausage preparations and curry powders.In Middle Eastern cuisine, it is used to flavor a variety of stews and meat dishes. In America, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor. Allspice is commonly used in Great Britain and appears in many dishes, including cakes.
Allspice Health: Allspice Oil is Anaesthetic and can help withstand certain pains, it has a numbing effect on the nerves. The anti oxidant property of this oil can be very effective in healthy and youthful life. It has Anti Septic and Carminativeand good to fight gas in intestines. It is Relaxant, sedates nervous afflictions and hyper reactions and induces a relaxing, calming effect on the body and the mind.
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Allspice trees are evergreen medium sized, grow
up to a height of 8 to 10 meters and with a slender
upright trunk and smooth greyish bark. The mail
trees produce only few fruits. The male and female
trees are similar in appearance and cannot be
identified till flowering commences.
Origin and Distribution
The tree is
indigenous to West Indies (Jamaica) but is also
found in Central America. In india it is found in
Maharashtra, Tamil Nadu, Karnataka and Kerala.
The dried berries range in size (6.5 to 9.5 mm
in diameter) and there are 13 to 14 berries per
gram. The quality of pimento is affected by factors
like growing area, stage of maturity of berries
at harvest and storage conditions.
USES
The
major use of allspice is in food industry (65
to 70%) in domestic use (5% to 10%), production
of berry oil (20% to 25%), extraction of oleoresin
(1% to 2%) and pharmaceutical and perfume industry.
Berry, berry oil, oleoresin, leaf oil are products
of economic use. It is used mostly in Western
cooking and less suitable for Eastern cooking.
It has medicinal, anti-microbial, insecticidal,
nematicidal, anti-oxidant and deodorant properties.
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| Botanical name |
Family name |
Commercial part |
| Pimenta dioica |
Myrtaceae |
Fruit & Seed |
| Indian
names |
| Kannada |
: Gandamenasu |
| Malayalam |
: Sarvasugandhi |
| Tamil |
: Sarvasukanthi |
| French |
: Piment. Piment Jamaique,
Poivre aromatique, toute-epice, poivre de la
Jamaique |
| German |
: Piment Neugewurz, Allgewurz,
Nelkenpeffer, Jamaicapfeffer, Englisches Gewurz |
| Hungarian |
: Jamaikai szegfubors, Szegfubors,
Pimento, Amomummag |
| Icelandic |
: Allrahanda |
| Italian |
: Pimento, pepe di Giamaica |
| Russian |
: Yamaiskiy pjerets |
| Spanish |
: Pimienta de Jamaica, Pimienta
gorda |
| Turkish |
: Yeni bahar |
Further Reading from Wikipedia:
Ground allspice is not, as some people believe, a mixture of spices. Rather, it is the dried fruit of the Pimenta dioica plant. The fruit is picked when it is green and unripe and, traditionally, dried in the sun. When dry, the fruits are brown and resemble large brown peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.
The leaves of the allspice plant are also used in Island cooking. For cooking, fresh leaves are used where available: they are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavour when dried and stored and so do not figure in commerce. The leaves and wood are often used for smoking meats where allspice is a local crop. Allspice can also be found in essential oil form.
Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in mole sauces, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavor a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavoring. In America, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor. Allspice is commonly used in Great Britain and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in the household, such as Germany, it is used in large amounts by commercial sausage makers. Allspice is also a main flavor used in barbecue sauces.[citation needed] In the West Indies, an allspice liqueur called "pimento dram" is produced.
Allspice has also been used as a deodorant. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent,[4] Allspice is also reported to provide relief for indigestion and gas.
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NEWS...
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Global cotton prices may increase - Change in demand-supply scenario in India |
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Spices Exports rise 18 % in 2004-05, in India |
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Asian Coffee up |
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Freedom in Trading of Foodgrains |
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Global wheat, flour trade to rise 5 mt: IGC |
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US food Industry Targeting India |
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H1 Spices Exports up Rs 258 cr |
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Export Demand May Keep chili Prices Hot |
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US Eyes Rice Sale to Iraq |
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Asian Rice Export Prices Static |
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Freedom in Trading of Foodgrains |
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AsianTea Traders Concerned Over New VAT Rate Under RNR Category |
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