Wood leaf of india

WOOD LEAF OF INDIA

Pimenta dioica, Pimenta racemosa

These fragrant leaves come from the pimentier, tree of the Antilles that gives the seeds of allspice. Also known as "Jamaica pepper" or "Caribbean laurel", the tree is neither a pepper nor a laurel. Its name comes from a little anecdote related to Christor Columbus who believed to be in India, so he would have named this plant with haunting scents" wood leaf of india ". The Antilles are also called West Indies, which could also explain the name of the spice.

The rather sweet flavor is reminiscent of nutmeg, cinnamon, cloves and pepper. The spice is nicknamed "all-spice" by the English who are fond of it.

The leaves of India wood are used as leaves of laurel sauce, whole or crushed. It is used in soups, sauces and stews. Caribbean cuisine traditionally uses it in many dishes of poultry, pork or grilled fish.

In addition to its great utility in the West Indian cuisine, the wood leaf of India is also exploited for its many therapeutic virtues.

Its leaves contain an essential oil. The leaves macerated in rum for 15 days provide the "Bay-Rum", widely used in the Caribbean. This product is also used in friction against the cold, and especially by the sportsmen for their massages.

In decoction, the leaves are exnt for fighting coughs, colds, fever and abdominal pain. Box : 0,020 kg