Whole allspice (or Allspice) is the dried unripe fruit of a tropical plant that grows mainly in the Caribbean and Latin America. It was named so because it combines the taste and aroma of cinnamon, cloves and nutmeg together. In whole form, it retains its aroma more intensely and offers a longer lasting flavor during cooking.
Whole spice
Price range: 1.20€ through 12.00€
Whole Spice: Discover exotic flavors in your cooking.
Total price:
0.00 €
- Description
- Additional information
- Where should I use allspice?
- How is it used?
- Benefits & Properties
- Frequent questions
- Reviews (0)
| Origin | Mexico |
|---|---|
| Packing | |
| Weight | 50 gr, 200 gr, 500 gr |
Where should I use allspice?
- In reddened, stew, giouvetsi, moussaka and stuffed
- In the minced meat for meatballs, soutzoukakia and burgers
- In homemade liqueurs (like cinnamon liqueur or rakomelo)
- In marinades for meat or poultry
- In winter drinks, with honey and cinnamon
How is it used?
Add 2–3 whole grains to food while cooking. They are not eaten raw – they are removed before serving.
Benefits & Properties
- Antioxidant activity: contains eugenol, which strengthens the body's defenses
- Anti-inflammatory properties
- Digestive support: soothes the stomach and improves digestive function
- Pain relief: traditionally used for muscle aches and joint pains
- Natural preservative: thanks to its antimicrobial properties
Frequent questions
What is allspice?
It is a fruit that offers aroma and flavor by combining many spice notes into one.
What is the difference with ground allspice?
The whole one retains a more intense and "clean" aroma, ideal for slow cooking. The grated one is more convenient for immediate use, but loses its aroma faster.
What foods do we use it in?
In classic stews, stuffed dishes, liqueurs, hot drinks and in combination with cinnamon and cloves.
Can I grind it?
Yes, it can be ground in a grinder or mortar if you want to use it as a powder.
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