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cucumber water

*a classic*

add sliced cucumber to water in a large pitcher and steep overnight

(potential) benefits: detox, clear glowing skin, motivates you to drink more water & keeps you hydrated, alleviates dark circles and bloating.

#cucumber #water #hydration #glow up #dr denese hydrating cleanser #hydrating moisturizer for sensitive skin #diy hydrating face mask #hypnotized #hydrate #healthy #fridge

Sunset in an Brazilian farmhouse.

#sunset #nature #farmhouse #house #brazil #window view

i'll do it for sam

I'LL DO IT FOR SAMMM

Keep on fighting the good fight!

#zero waste #minimalism #witch #minimalist #planet

convexly

allspice

A common misconception is that allspice is a blend of other spices. It is actually a unique spice, also known as the jamaica pepper, myrtle pepper, pimenta or pimento. It is derived from the tropical evergreen tree Pimenta dioica, and native to the Carribean and wider Central America.

Allspice is the dried, unripe berry of the tree, and resembles a large, smooth, brown peppercorn. The leaves of the dioica are equally aromatic, and in a pinch, can be used like a bay leaf in cooking.

It is extremely aromatic with a warm, strong and somewhat spicy flavour profile and resembles a blend of nutmeg, cloves, cinnamon, and black pepper.

Interestingly and unlike most other spices, Allspice becomes less intense and pungent when ground. This is because many of the essential oils that make up the aroma of allspice evaporate when exposed to air. It's best to store allspice whole, and grind only immediately before use.

Allspice is a core component of jerk seasoning in Jamaican and Carribean cuisine. It is also a popular spice for stews and curries in English and Middle Eastern dishes.

Colombus encountered two other spices in his quest to find peppercorns: chilli and allspice, both of which he erroneously dubbed pimenta or pepper. When it was exported to Europe in 1601, the name “allspice” was coined by the English because the flavour resembled that of a blend of many other spices, including: cinnamon, nutmeg, ginger, juniper, and clove. It was used historically to cure different ailments and illnesses including diarrhoea and menstrual cramps.

Allspice is rich in niacin, riboflavin, thiamine, vitamins A and C, and has anti-inflammatory and anti-flatulent properties. It can alleviate gastrointestinal ailements, including stomach-ache, diarrhoea, but also conditions such as fatigue and the flu.

You can incorporate allspice in stews, curries, sauces, pickled vegetables, and breads and cookies. It pairs well with: other warm spices like ginger, cinnamon, cloves, and cumin; fall ingredients like sweet potatoes and squash, and fruits especially apples and apricots.

Magical properties: Allspice is a masculine, fire-scent; ruled by Mars. It is linked to determination, money, luck and healing. Methods of use: burn in incense, infuse in tea or wine to soothe the stomach and aid digestion, or add into a tonic or poultice.