Introduction:
Allspice seeds are the unripe and dried berries of the allspice tree. Allspice resembles pepper in appearance and also tastes similarly hot. The spice combines the sweet-tart flavours of different spices such as nutmeg, cinnamon, pepper and cloves - it is therefore also called "allspice".
Use/Preparation:
Allspice, as a whole grain or ground, adds a special note to many dishes. As a spice, it is used especially with game or lamb, gingerbread and other Christmas treats, liverwurst, pâtés or to marinate sauerbraten and herring.
Health:
The spice stimulates the appetite, aids digestion and is said to be effective against flatulence. In times of stress, allspice can help calm you down.
Alternatives:
A combination of cloves, nutmeg and cinnamon can imitate the aroma of allspice very well.
Back to tested foodsRelevance for intolerances
| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 348/1459 |
| Fat | 8,7 g |
| Healthy fatty acids | 31 g |
| Carbohydrates | 50,5 g |
| Sugar | 48 g |
| Protein | 6,1 g |
| Salt | 0,18 g |
