The spice comes from a semi-cubic tree which it is classified as an evergreen shrub. Mit may be a small, bushy tree, quite similar in size and form to that of the laurel. It can also be a tall tree that was cultivated south of Mexico and Central America. Now, it is cultivated in many other warm regions of the world. It can be grown outdoors in tropical and subtropical areas with normal garden soil and watering. Smaller plants cannot withstand frost, although larger plants are more hardy. It adapts well to suitable pots and can be kept as an ornamental houseplant or in a greenhouse.
The spice was first encountered by Christopher Columbus on the island of Jamaica, during his second voyage to the New World and was named by Dr. Diego Alvarez Chanca. It was introduced in the 16th century, in European and Mediterranean cuisines. It continued to be cultivated mainly in Jamaica, although some other Central American countries produced the spice in relatively small quantities.
Nutrition facts for Bahari:
Its nutritional value per 100 g is:
Calories (kcal): 262
Fat: 9 g
Saturated fat: 2.6 g
Cholesterol 0 mg
Sodium: 77 mg
Potassium: 1,044 mg
Carbohydrates: 72 g
Fiber: 22 g
Protein: 6g
Vitamin C: 39.2 mg
Calcium: 661 mg
Iron: 7.1 mg
Vitamin B6: 0.2 mg
Magnesium: 135 mg
Its health benefits are:
- Reduces inflammation
- It helps regulate sugar levels
- It helps digestion
- Lowers blood pressure
- It reduces the occurrence of breast cancer and other types of cancer
- It improves the symptoms of menopause
- It has an antimicrobial effect
Also, in the last 2 years due to the pandemic of COVID-19, research has shown the beneficial effect of the spice on strains of this particular coronavirus in a laboratory environment.
Sources:
https://el.wikipedia.org/wiki/%CE%9C%CF%80%CE%B1%CF%87%CE%AC%CF%81%CE%B9
https://fdc.nal.usda.gov/fdc-app.html#/food-details/171315/nutrients
https://www.mednutrition.gr/portal/lifestyle/diatrofi/17169-baxari-ola-osa-prepei-na-gnorizete
