Additional Information

History

Allspice, also known as Kurundu, Jamaica pepper, Myrtle pepper, and pimenta, is a made from the dried, unripened berries of a tree found in many tropical areas of the world. Contrary to the beliefs of some, it is not actually a combination of other herbs and spices. The name "allspice" was invented by the British in the early 1600s after they found that it tasted like a combination of nutmeg, cinnamon, and cloves.

Bodily Functions Allspice Assists

Allspice is a food flavoring that can be used as a digestive aide and fatigue reliever. It is also sometimes used to treat cold symptoms and diabetes.

Foods High in Allspice

Allspice is used in cooking in a similar fashion to the bay leaf. Fresh allspice leaves are added to soups and stews as a flavoring and aromatic agent, and are removed before serving. Allspice is most frequently used in Caribbean cooking, as a key ingredient of jerk seasoning, pickling, and sauces. In these cases, it is typically ground into a powder before cooking.

Ailment That Allspice Eliminates:

• Alleviates toothaches
• Works as a deoderant
• Relieves indigestion
• Relieves flatulence

Side Effects/Pre-Cautions:

• Could interact negatively with iron or mineral supplements
• May cause vomiting and nausea in some individuals
• Skin rashes
• Seizures, if consumed excessively
• Should not be consumed by pregnant or breastfeeding women