Organic Allspice Berries 2 oz

 

To soothe indigestion

Make an infusion of 1 – 2 teaspoons of Allspice powder in one cup of boiling water. After steeping for 15 minutes, strain through a coffee filter. May drink up to 3 cups per day.

 

To relieve muscle aches and pains, joint pain and arthritis, and to treat bruises:

Make a poultice using Allspice powder mixed with enough water to make a paste. Spread the paste on a clean cloth, and then cover the affected area.

 

COMMON NAME

 

Standardized: allspice
Other: Jamaica pepper, myrtle pepper, pimenta

 

BOTANICAL NAME

 

Pimenta dioica (L.) Merr.
Plant Family: Myrtaceae

 

SYNONYMS

 

Eugenia pimentaPimenta officinalis

 

OVERVIEW

 

INTRODUCTION

Allspice comes from an evergreen shrub native to Jamaica, Southern Mexico and parts of Central America. The smaller plants are sensitive to frost, but become hardier with age, growing to the size of large canopy trees. The spice itself is actually the unripe fruit of the plant. After harvest, the fruits are dried in order to create the little brown berries we know as the spice. It is named after its complex flavor which is said to resemble the combined taste of cinnamon, cloves, and nutmeg.

The Spanish discovered allspice growing in the Caribbean during Columbus's early voyages to the Americas. They introduced the spice to Europe during the 1600's. Despite its popularity, cultivation outside its native region has been uncommon and often unsuccessful. Allspice thrives in warm climates and grows almost entirely in the western hemisphere. Due to its limited range, it is not well known in many parts of the world.

CONSTITUENTS

Allspice fruits contain 2 to 5% essential oil (depending on how they are harvested). The main components of the essential oil are eugenol, eugenol methyl ether, myrcene, 1,8-cineol, and alpha-phellandrene. The eugenol content of essential oil of Jamaican allspice is 65 to 90%, but the eugenol content of Mexican allspice is much less.

PARTS USED

Ripe and unripe fruits, essential oil extracted from leaves.

TYPICAL PREPARATIONS

Ground ripe or unripe fruits. Frequently used with cardamom, cinnamon, and/or green tea.

In the Carribean, fresh leaves known as "West India bay leaf" are used for cooking "jerked" meats. (Mediterranean bay leaf is not a good substitute.) The essential oil from the leaves, traded as "West India bay oil," is used in industrial production of sausages and hot dogs.

SUMMARY

Allspice is a celebrated component of Caribbean cuisine, famous for its sweet, spicy fragrance and piquant flavor. It is a classic ingredient for marinades and jerk rubs, and is often included in hot mulled cider during the frosty winter months. Oil derived from allspice is used in the cosmetic industry, lending its scent to perfumes. Allspice is shown to have significant antioxidant properties. It is traditionally used as a digestive tonic.

 

PRECAUTIONS

 

Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

 

 

For educational purposes only This information has not been evaluated by the Food and Drug Administration.  
This information is not intended to diagnose, treat, cure, or prevent any disease.

Organic Allspice Berries 2 oz

$3.00Price
  • Allspice (Pimenta Dioica)

    Allspice Benefits

    More Info

    • Notes / Side Effects
    • Reviews

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    Allspice (Pimenta dioica) is also known as Newspice.

    History

    Allspice comes from the dried berry of the Pimenta dioica, a tropical evergreen tree of the Myrtaceae family that grows from 22 – 43 feet high on the average. The shrubby, slow-growing pimenta has glossy leaves that are leathery and elliptical-shaped; and the aromatic tree produces small, white blooms in the spring and summer; followed by clusters of pea-sized brownish green, spicy berries in the fall. The immature berries are dried and ground to produce allspice. Allspice was named due to its scent, which is a combination of cinnamon, nutmeg, and cloves. Pimenta was given its name by Spanish and Portuguese explorers, who thought the dried berries looked like peppercorns, and called them “pimenta”, or pepper. The leaves, berries, and oil are used, not only for health and medicinal purposes, but also for spices, flavoring, and fragrance. The wood of the tree was also used to make aromatic walking sticks and umbrellas in the 1800’s, leading to over-harvesting followed by strict controls to prevent extinction. The pimento tree is native to the West Indies, the Caribbean Islands, Central and South America, and Mexico. It is grown commercially in Jamaica, Mexico, Trinidad, Cuba, and Honduras.

    Allspice Benefits

    Allspice is widely used as a carminative, to prevent or relieve flatulence. It is used as both an aromatic stimulant and as a tonic for the gastrointestinal tract and digestive system, to treat vomiting, stomach ache, diarrhea and indigestion; along with digestive disorders such as dyspepsia and colic, and is known to improve the appetite. The essential oil in Allspice is a tonic for the nervous system, and has been used to treat nervous exhaustion, hysterical paroxysms, neuralgia, and convulsions. When used externally, Allspice warming effects are used to relieve chest infections, arthritis and rheumatism, bruises, and muscle aches and pains. Allspice has been used as a natural herbal remedy for fever, colds, flu, diabetes, menstrual cramps, and heavy menstrual bleeding. Allspice extracts have antioxidant, antiseptic and anesthetic properties, and usefulness in fighting yeast and fungal infections.

    Allspice is a natural source of beta-carotene, vitamins A, B-1, B-2, and C, niacin, thiamine, and riboflavin; along with the minerals iron, potassium, magnesium, selenium, and manganese. Its active elements are methyl eugenol and caryophyllene, resin, tannin, sugar, quercetin, glycosides, and sesquiterpenes; and it contains metabolites of homovanillic and homomandelic acids, malic and gallic acids, lignin, and bonastre. Another active constituent is the phenol eugenol, which is used by dentists as an antiseptic and a local anesthetic for teeth.

    To soothe indigestion

    Make an infusion of 1 – 2 teaspoons of Allspice powder in one cup of boiling water. After steeping for 15 minutes, strain through a coffee filter. May drink up to 3 cups per day.

    Joint Pain

    To relieve muscle aches and pains, joint pain and arthritis, and to treat bruises: Make a poultice using Allspice powder mixed with enough water to make a paste. Spread the paste on a clean cloth, and then cover the affected area.

    As a dietary supplement

     

    Latin Name

    Pimenta dioica

    Common Names

    Allspice, Jamaica pepper, clove pepper, myrtle pepper, pimenta, turkish Yenibahar,pimento.

    Properties

    Carminative, anti-diarrheal, rubefacient, aromatic, digestive stimulant, digestive tonic, antioxidant, antiseptic, anesthetic, analgesic, anti-dontalgic, anti-fungal, nervous system stimulant, antidepressant, aphrodisiac, tonic.

    Indicated For

    Flatulence, stomach ache, colic, diarrhea, vomiting, indigestion, dyspepsia, poor appetite, aromatic, fatigue, nervous exhaustion, hysterical paroxysm, depression, neuralgia, convulsions, menstrual cramping, heavy menstrual bleeding, fever, colds, flu, chest infections, arthritis, rheumatism, muscle aches and pains, joint soreness and pains, bruises, diabetes, yeast infections, fungal infections, tooth and gum pain.

     

    REFERENCES

    The Contemporary Encyclopedia of Herbs and Spices by Tony Hill (pg. 25-27)
    http://www.ncbi.nlm.nih.gov/pubmed/15751147