Allspice

Allspice is an evergreen tree from the Myrtaceae family, which reaches a height of 6-12 meters. Flowers white, collected in false racemose umbrellas. Leaves allspice are entire, leathery, elongated-ovoid, with small glands. Fruit They start out green and turn red when ripe. The fruits have two, sometimes three chambers, each chamber containing one brown seed.

Pepper fruits are harvested green; when ripe, the fruits lose their flavor very quickly. False umbrellas with pepper fruits are broken off, and then dried in the sun or in special ovens. The fruits acquire a granular surface and a rounded shape. Approximately 75 kilograms of fruit are harvested from the tree. Fruit color may be from dark brown to red-brown. The diameter of the fruit is about 5-8 millimeters.

Allspice contains essential oil, tannins, hot fatty oil, and resins. The essential oil contains phellandrone, cineole, eugenol, and caryophyllene.

Allspice is prepared from teas, pepper is included spicy mixtures. It is used in Food Industry. Pepper tea helps with flatulence and stomach weakness. Allspice has a pleasant smell, spicy and hot taste. Pepper is considered a strong spice. It adds aroma and taste to dishes. Dried peppers should be stored in sealed glass or metal container. Allspice is often used in ground form; it is advisable to chop it first, since the aroma of this spice disappears quite quickly.