The Allspice tree is a small, tropical evergreen that has gray aromatic bark, leathery green leaves, and dark purple berries. It has a cinnamon-nutmeg-clove scent when touched.
The branched cluster of green-white flowers also give a scent of spicy perfume.
The Allspice berries are picked green for maximum flavor and grated to release the exotic fragrance of the shell. The allspice herb also flavors sweet and savory foods including curries, drinks, pickles, and is also added to medicines to disguise the taste.
Take internally for:
* expelling intestinal gas
* easing upper abdominal pain
Use externally for:
* compress for rheumatism and neuralgia
Preparation and Dosage
InfusionThe dried allspice berries should be gently bruised just before using to release the volatile oils.
Pour one cup of boiling water over one teaspoonful of the berries and let stand for 5 to 10 minutes. Drink warm to ease symptoms of abdominal distress, as needed.
Parts used: Berries
Collection: The berries are picked while they are still green because they lose their aroma as they ripen. As they slowly dry they become reddish-brown.
Actions: Carminative, digestive stimulant, aromatic, rubifacient
Combinations: The Allspice herb can be used as a flavoring agent for herbal combinations that otherwise might be almost nauseating.
SIDE EFFECTS: None expected.