Allspice arrived in Europe in the 17th century. It grows in Central and South America, India and Jamaica.
It supports digestion and acts against bloating. It is used in soups, cream sauces, and marinades for pickling meat. It is also used in compotes or sweet pastries, and in the production of liqueurs and perfumes.
It is of a hot nature and pungent taste, strongly warming and moving blockages.
Characteristics and effects of mushrooms according to traditional Chinese medicine
Description of herbal blends, effects according to Chinese medicine and main usage
Dietary recommendations including individual foods for specific patterns
Characteristics and effects of herbs according to traditional Chinese medicine
Characteristics of food and its influence on individual organs
Classification of herbs and mushrooms by individual diseases
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