Discription: Allspice is the dried berry of the P*imento, an evergreen tree that reaches as high as 40 feet. It grows in Mexico, South America, Central America, and the West Indies. The tree begins to fruit when three years old and is in full bearing after four years. The flowers appear in June, July and August and are quickly succeeded by the berries. The special qualities of the fruit reside in the rind of the berries. It loses its aroma on ripening with the loss of volatile oil, and the berries are therefore collected as soon as they have attained their full size, in July and August, but while unripe and green.
Gathering is performed by breaking off the small twigs bearing the bunches; these are then spread out and exposed to the sun and air for some days, after which the stalks are removed and the berries are ready for packing into bags and casks for exportation.
The spice is sometimes dried in ovens (Kiln-dried Allspice), but the evaporation from sun-heat brings the best results. The fruit must be carefully guarded against moisture throughout the 12 days of drying, being housed at night & during rainy and damp weather. The fruits as found in commerce are small nearly globular berries, about 3/10 inch in diameter, somewhat like black pepper in appearance, with a rough and brittle surface and crowned by the remains of the calyx teeth.
The fruit is two-celled, each cell containing a single, kidney-shaped seed. The remains of the calyx crowning the fruit and the presence of two single-seeded cells are features that distinguish Pimento from Cubebs, the fruit of which is one-celled, one-seeded and grey and from Black Peppercorns, which are also one-celled and one-seeded.
The spice derives its name from the Portuguese pimenta , Spanish pimienta (pepper), due to its resemblance to peppercorns.
Main constituents: 2 to 5% essential oil (depending on the time of harvest). Main components are eugenol, eugenol methyl ether, & terpenes (myrcene, 1,8-cineol and a-phellandrene).
There are some differences between constituents of Allspice from Japan & Mexico.
Properties: Aromatic, Carminative, Stimulant.
Uses: Internally: Chiefly used as a spice and condiment: the berries are added to curry powder and also to mulled wine. It is popular as a warming cordial, sweet & aromatic.
The oil, similar to clove oil, & is occasionally used in medicine & in perfuming soaps.
The Essential Oil, as well as the Spirit and the Distilled Water of Pimento are useful for flatulent indigestion (2-3 drops of the oil on sugar). The oil is also given on sugar and in pills to soothe griping.
Pimento Water (Aqua Pimentae) is used as a base for stomachic & purgative medicines. It is made by taking 5 parts of bruised Pimento to 200 parts of water and distilling down to 100, the dose being 1 to 2 fluid ounces.
Safety Considerations: Generally regarded as safe for external use, though its highly concentrated oil should never be swallowed . Ingesting as little as 1 teaspoon can cause nausea, vomiting and even convulsions.
People at high risk for cancer should avoid use.
Topical use may cause inflammation for people with sensitive skin. If a rash appears, or you experience unpleasant side effects, or your symptoms don't go away within 14 days, stop using the oil and see your doctor.
Although Allspice is a mild antioxidant, helping prevent the cell damage that some scientists say eventually can cause cancer. However, Allspice's active ingredient, eugenol, may also promote cancer growth, making Allspice one of the many healing herbs with both carcinogenic and cancer-fighting properties . Scientists aren't really sure which way the balance tips yet. Until they are, people at high risk for cancer should avoid the herb.
Magical:
Folk Names: Eddo, Madere, Basheen, Kouroubaga
Element: Fire
Gender: Masculine
Planet: Mars
Powers: Money, Luck, Healing
Uses: Burn as an incense to attract money or luck.
Put out a dish of Allspice in a sick person's room to uplift spirits.
