The ground spice comes from the dried fruits of the plant Allspice, and got its name because it combines the aromas of cinnamon, nutmeg and cloves. In powder form, allspice is ideal for instantly adding depth and complexity to the flavor of any dish. Its intense, warm and slightly spicy flavor has established the allspice as a key ingredient in many traditional and modern recipes.
Ground spice
Price range: 1.20€ through 12.00€
Ground spice: Enhance your dishes with rich aromas and flavors.
Total price:
0.00 €
- Description
- Additional information
- Where should I use the ground Spice?
- Benefits & Properties
- How is it used?
- Frequent questions
- Reviews (0)
| Origin | Mexico |
|---|---|
| Packing | |
| Weight | 50 gr, 200 gr, 500 gr |
Where should I use the ground Spice?
Ground allspice is widely used:
- In minced meat for meatballs, soutzoukakia, burgers
- In casserole dishes such as red meat, tomato sauces, stews
- In the filling for stuffed or stuffed meatballs
- In pastitsio, moussaka, oily dishes
- In marinades for red meats
- In sweets such as melomakarona or spiced cookies
Benefits & Properties
- Rich in antioxidants, it helps fight oxidative stress
- Anti-inflammatory effect, useful for digestion
- Supports gastrointestinal health
- Useful in treating bloating and gas
- Contains eugenol, with mild analgesic and antiseptic effects
How is it used?
It is used in small quantities due to its intense flavor. A pinch is enough to flavor an entire dish. It combines excellently with cinnamon, cloves, nutmeg and bay leaf.
Frequent questions
What is allspice?
Allspice is a dried fruit that resembles many well-known spices, but it is not a mixture – it is a natural, unique spice.
Where do we use allspice?
In minced meat dishes, sauces, stews, pies, and pastries. It is also often used in cinnamon drinks or in rakomelo.
What is the difference between grated and whole?
The ground allspice offers immediate aroma and flavor, while the whole it needs boiling or roasting to release its oils.
Is allspice Greek?
No. The plant is native to Central America and the Caribbean, but is widely used in Greek cuisine.
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