Once you rub a grain of allspice, you will feel its aroma, reminiscent of a mixture of cloves, cinnamon and nutmeg.
This spice is combined with almost all the ingredients of cooking and confectionery.
In modest portions, the spice transforms and transforms cookies, cakes, meat, fish and casserole dishes into specialties of incredible taste!
Allspice adds its own, exotic aroma, to both savory and sweet preparations.
It is most often recommended for various sauces or for meats cooked with tomatoes, for marinades with game, for the pickling of cold cuts (salt or louza) and the Germans use it in most of their sausages.