Allspice is mostly used as a spice, but it does have a history of traditional and folk medicinal uses.
Some uses of the herb as herbal medicine have, to a certain degree, been substantiated by scientific methods but more and thorough studies are needed to rate the herb’s effectiveness fully.
Allspice has been used for the following conditions:
- indigestion (dyspepsia)
- muscle pain
- intestinal gas
- heavy menstrual periods
- high blood pressure
- a toothache
The herb is regarded to have carminative, digestive stimulant, and aromatic qualities. Its active constituents are anti-inflammatory, rubefacient (warming and soothing) and anti-flatulent.
Pimenta dioica is used as a traditional herbal remedy for treating flatulence and indigestion because 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 necessary for the digestion of protein.1
One of its active constituents, eugenol, is used for its local anesthetic and antiseptic properties and is included in many dental products. Dentists use eugenol as a local anesthetic and antiseptic for teeth and gums. 3
Crushed allspice berries are used as a topical application to treat bruises and to soothe sore joints and muscles. They contain tannins that have a mild anesthetic action.
Externally, allspice increases blood flow and makes the skin feel warmer, due to the tannins present in the herb that irritate the skin and expand the blood vessels,
Because of this warming effect, the berries are used as an herbal remedy for arthritis and sore muscles, either as a poultice or in hot baths.