Allspice - Health Benefits and Side Effects

Botanical Name of Allspice: Pimenta dioica.

Other Common Names: Jamaica pepper, clove pepper, myrtle pepper, pimenta, pimento, toute-épice, jamikapfefer, kabab cheene, seetful, pimiento de Jamaica.

Habitat:
Allspice is native to southern Mexico, Central America and the West Indies. Today, allspice is grown commercially in Mexico, Honduras, Trinidad, Cuba and Jamaica. It is the only spice that is unique to the New World.

Plant Description: Pimenta dioica is a tropical evergreen tree that grows to a height of 22-43 feet (7-13m). The allspice tree has grayish-white bark that peels in thin sheets. It is a slow-growing, shrubby tropical tree with large, glossy leaves that are elliptical in shape.

The leaves are opposite and elliptical in shape, about 8 inches long and 2 inches wide. Its leathery leaves are an attractive glossy green, and pleasantly aromatic. At the leaf axils, pyramidal cymes of small white flowers develop at the leaf axils. The flowers are male and female; the female flowers are fruiting and develop into clusters of pea-sized, brownish green, spicy berries with one or two seeds. The immature berries are green, and harvested at this stage when the flavor is at its best. When ripe, the berries turn purple.

Plant Parts Used: The immature fruit, especially the rind and shell. Other parts of the plant have been used medicinally as well.

The Allspice Plant (Pimenta dioica)
(Click on image to enlarge)
Attribution: J.M.Garg

Allspice Herb & Powder

Organic Allspice Whole by Starwest Botanicals Organic Allspice Powder by Starwest Botanicals

Traditional Uses, Health Benefits and Claims of Allspice

• The 16th century Spanish explorers were intent on finding a New World source of black pepper, and confused Pimenta dioica with the valuable East Indian spice (Piper nigrum). The name “allspice” is due to the unique scent of its leaves and berries, a blend of the aromas of cloves, black pepper, cinnamon and nutmeg.
• Used as a natural herbal remedy, allspice has carminative, digestive stimulant, and aromatic qualities. Its active constituents are anti-inflammatory, rubefacient (warming and soothing) and anti-flatulent.
• Allspice is rich in vitamins A, C, niacin, riboflavin, and thiamine, the minerals potassium, manganese, iron, selenium and magnesium, and contains the metabolites homomandelic acid and homovanillic acid. Its active components include caryophyllene and methyleugenol, glycosides, gum, minerals, quercetin, resin, sesquiterpenes, sugar, tannin. Eugenol is a phenylpropanoid that gives allspice its characteristic pleasant, sweet aroma.

The Herb Allspice
(Pimenta dioica)
Koehler's Medicinal Plants - 1887
• Allspice is a traditional herbal remedy for treating flatulence and indigestion due to the fact that its volatile oils contain eugenol, a weak antimicrobial agent. It suppresses the activity of prostaglandins in human colonic tissue, and stimulates some digestive enzymes, including trypsin, an enzyme important for the digestion of protein.
• Recent studies show that allspice oil combined with extractions from garlic and oregano can work against E. coli, Salmonella and L. monocytogenes infections.
• Allspice has been used traditionally as a natural remedy for stomachaches, vomiting, diarrhea, fever, flu, colds, fatigue, diabetes, menstrual cramps, heavy menstrual bleeding, and hysterical paroxysms.
• One of its active constituents, eugenol, is used for its local anesthetic and antiseptic properties, and is included in many dental products. Eugenol is used by dentists as a local anesthetic and antiseptic for teeth and gums.
• Crushed allspice berries have been used as a topical application to treat bruises and to soothe sore joints and muscles. Allspice contains tannins that have a mild anesthetic action. It irritates the skin and expands the blood vessels, this increases the blood flow and makes the skin feel warmer. Because of this warming effect, it is traditionally used as an herbal remedy for arthritis and sore muscles, either as a poultice or in hot baths.

Dosage and Administration:

The usual dosage of allspice as a commercial supplement is one or two capsules, taken twice daily with water before eating.

Potential Side Effects of Allspice

Allspice may cause serious allergic reactions in hypersensitive individuals. It should be avoided during pregnancy and while breast-feeding. When using Allspice topically, watch for hypersensitive reactions. Allspice is contraindicated for those with chronic gastrointestinal conditions such as duodenal ulcers, reflux disease, spastic colitis, diverticulitis, disarticulates and ulcerative colitis. Some research data suggests that eugenol may pose an undetermined risk for promoting cancer growth; it is contraindicated for those with cancer or who are a high risk for cancer.

It is important to consult your health care professional when using herbal medications to treat illness; some herbs will interact with other medications or interfere with their effect. Inform your health care professional of any medications, vitamins or herbs that you are taking. Keep in mind that herbs may still produce side effects or may carry some element of risk (although side-effects and risks are generally less common and serious than in synthetic drugs). Any applicable precautions and contraindications should be clearly understood. Carefully research and select a reputable source for your herbs, and always read the label for ingredients, instructions and warnings.

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