Allspice

Latin Name: Pimenta Officinalis

Common Names:  Jamaica pepper, Kurundu, Myrtle pepper, Pimento, Allspice Berries, Newspice

Parts Used: Fruit

Association: Sacral Chakra, Aries/Scorpio, Mars/Uranus

Energetics: Warming, Drying

Element: Fire

History: Used in the embalming practices of the Ancient Mayans, as well as a key ingredient in flavouring Mayan cacao. It is a staple in Jamaican cooking, as well as being a staple spice in cuisines all over the world, from Latin America to the Middle East. The term "allspice" is believed to have been introduced by the English in the 1620s, describing its scent and taste that resemble various other spices such as cinnamon, nutmeg, cloves, pepper, and juniper berries. 

How To Take: In powder, tea or decoction form. Can also be used topically as a plaster or poultice.  

Contraindications: Allspice could potentially slow down blood clotting and may interact with medications for blood clotting (Anticoagulant / Antiplatelet drugs). There is a worry that it could raise the risk of bleeding during and after surgery, hence it is advisable to discontinue the use of allspice at least 2 weeks before a planned surgery. Allspice is generally considered safe for pregnant and breastfeeding women when used in normal food quantities. However, larger medicinal amounts should be avoided unless prescribed and overseen by a herbalist or doctor. 

Activity: Aromatic, Carminative, Digestive, Stimulant 

Uses: Good remedy for flatulent indigestion, hypertension, pains, poor circulation, PMS and cramping, fever, colds, diabetes, neuralgia. It has anti-tumour, anti-cancer, anti-inflammatory, anti-fungal, antibacterial, antiviral, anti-prostate, anti-breast cancer, and antioxidant properties. In aromatherapy the scent is warming, comforting and good for headaches, stress, fatigue and depression. 

Nutrients & Constituents: Eugenol, quercetin. gallic acid. ericfolin, manganese, calcium, iron, vitamin B5, copper. 

Plant Description: An evergreen shrub or small tree with aromatic qualities. It typically features glossy, dark green leaves that are elliptical in shape and emit a distinctive, pleasant fragrance when crushed. The tree produces clusters of small, white flowers, and its fruit, known as allspice berries, are spherical and green, turning reddish-brown when ripe. The berries, resembling peppercorns, emit a unique aroma combining notes of cinnamon, cloves, and nutmeg. The overall appearance and fragrance make it relatively easy to identify the allspice tree.

Cultivation: Thriving in warm and tropical climates, if you decide to grow allspice, choose well-drained, slightly acidic soil in a sunny location. Propagate from seeds or cuttings, maintain a warm and humid environment for germination, and water regularly. Prune for shape, use mulch, and fertilise during the growing season. Protect from cold temperatures. With proper care, your allspice tree will thrive and produce aromatic berries!