Allspice Berry, Whole 

Also Know As - Pimenta dioica, Pimenta officinalis 

Wild Crafted - Hawaii, USA

Overview - Allspice tastes like a blend of cloves, cinnamon, and nutmeg, but is actually a single spice ground from the under-ripe dried berry of a tropical, evergreen myrtle tree, native to the West Indies and Central America. Smith's Dictionary of Economic Plants states: "In Jamaica the berries are highly spoken of as a substitute for tobacco, being odoriferous, but they require a long pipe to smoke them, when they afford a treat unknown in smoking tobacco."

Medicinal Uses - Pimento water and oil of pimento are helpful for flatulent indigestion or simple flatulence; the oil is used for hysteria. Taken with a laxative, the oil lessens the tendency toward griping.. As an ointment or a bath additive, allspice is said to have some anesthetic effects. Also used for rheumatism and neuralgia.

Parts Used - Ripe and unripe fruits, essential oil extracted from leaves.

Preparations - Ground ripe or unripe fruits. Frequently used with cardamom, cinnamon, and/or green tea.

• Pimento water: combine 5 parts crushed berries with 200 parts water and distill down to half the original volume. A dose is from 1-2 fluid ounces.
• Oil: a dose is from 2-5 drops. For flatulence, take 2 or 3 drops on sugar.
• Powder: a dose is from 10-30 grains.
• Plaster: boil crushed berries in water until the mixture is thick enough to spread on a linen cloth.

Precautions - None known.

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