Allspice Ground 100 g, 50 g, 25 g

Allspice Ground 100 g ($14.99), 50 g ($9.99), 25 g ($6.99)

Benefits:
Nutrients and Compounds
Due to its multiple uses in folk medicine, the compounds in allspice have been studied widely. Those behind most of allspice’s benefits include (1):

Eugenol. Eugenol is derived from phenylpropene. It’s lauded for its potential antibacterial, antifungal, anti-inflammatory, and cancer-fighting properties (3).

Quercetin. Quercetin is a type of flavonoid, a potent antioxidant that may fight damaging molecules called free radicals. Its antioxidant capacity may have cancer-fighting properties, and it’s also known for its potential antiviral and anti-inflammatory effects (4).

Gallic acid. Gallic acid is yet another powerful antioxidant. As such, it may have cancer-fighting and antiviral effects. It has also been studied for potential protective effects on brain health, especially the prevention of Alzheimer’s and Parkinson’s diseases (5, 6).

Ericifolin. Ericifolin is a phenolic compound that may have antibacterial and cancer-fighting properties (7).

Menopause  Menopause is the termination of the menstrual cycle in women, commonly occurring in the range of 45–52 years. It’s characterized by hormonal changes, namely a decline in estrogen and progesterone levels, that lead to symptoms like hot flashes, night sweats, sleep disturbances, mood disorders, and unintentional weight gain (1, 8, 9).

While hormone therapy has traditionally been the primary treatment for menopause symptoms, complementary therapies are becoming more popular, especially herbal remedies (9, 10). Studies show that allspice binds to estrogen receptors. As such, it may trick your body into believing that its estrogen levels are up, thus helping manage symptoms (1, 8).

Cancer  Most of allspice’s beneficial plant compounds have potential cancer-fighting properties. For instance, test-tube and animal studies show that eugenol, quercetin, gallic acid, and ericifolin may prevent the spread of tumors, decrease tumor growth, and promote apoptosis — the programmed death of cancerous cells (1, 7, 8, 11).

Allspice’s anticancer effects have been studied on breast, prostate, gastric, duodenal, and colon cancers, and interestingly, its effect varies depending on the type of cancer (1, 7, 8, 11, 12). For example, studies on breast cancer cell lines suggest that allspice extract leads to autophagy. Autophagy is your body’s way of clearing unnecessary or damaged cells, including cancerous cells, by degrading them (12, 13).

Prostate cancer cells also tended to be eliminated through apoptosis, while gastric cancer cell lines were affected by allspice extracts’ ability to inhibit the growth of Helicobacter pylori — a bacterium that’s considered carcinogenic (8, 13). Research is promising, , but more human research is needed.

Antimicrobial, Antifungal  The eugenol and ericifolin in allspice may also provide antimicrobial and antifungal effects (1). Research on essential oils extracted from allspice berries shows antifungal properties against Candida albicans, a yeast that’s resistant to certain antifungal drugs (1, 14). Similarly, the essential oil shows antibacterial properties against E. coli, Listeria monocytogenes, S. aureus, and Salmonella. Its effects are mainly attributed to its eugenol content, which may damage bacterial membranes (14).

Aches, Pains. Allspice is used to combat headaches, muscle cramps, and tooth pain. Research suggests that this may be due to its eugenol content, which is an analgesic or pain relief agent commonly used in dentistry. In addition, allspice essential oil may alleviate muscle pain and strains by promoting circulation (1, 11).

Anti-Inflammatory Allspice may help reduce inflammation by inhibiting inflammatory markers (14).

Weight Research shows that allspice extract may activate Takeda G protein-coupled receptor 5, a protein responsible for the secretion of hunger-reducing hormones glucagon-like peptide 1 and peptide YY. These hormones help reduce your appetite by increasing feelings of fullness (3, 15).

Gas, Bloating. The eugenol in allspice may help treat indigestion by stimulating digestive enzymes and inhibiting H. pylori, the bacteria responsible for indigestion. It’s also associated with stomach ulcers (1 , 8).

Blood Sugar. The eugenol in allspice may protect pancreatic islets — the cells responsible for insulin production — and improve their function, thus helping manage blood sugar levels and early stages of type 2 diabetes (16, 17).

Botanical Name: Eugenia pimento
English: Jamaica pepper, Myrtle pepper, Pimento, Newspice
Also, known as: Bahar, Bhar hub wa na’im, Allehande, Pepper, Harilik pimendipuu, Vurts, Maustepippuri, Jamaican pepper, Aromatic pepper, All-spice, Jamaican pepper, Pepper neugewurz Allgewurz, Nelkenpfeffer, Jamaican feffer, Englisfeffer , Jamaican szegfubors Szegfubors, Amomummag, Allrahanda, Pepe di jamaica, Allehande, Ziele angielskie, Pimenta da Jamaica, Yamaiskaiy pjerets, Pimienta gorda, Krywddpeppar, Yeni bahar, All Spice, Allspice Essential Oil, Aqua Pimenta, Euge Pepper, Euge Pepper pepper, Jamaica Pepper, Jamaican Pepper, Jamaican Pepper, Jamaican Pepper, Pepper officinalis, Pepper, Jamaican Pepper, English Pepper, Aromatic Pepper, Jamaican Pepper, Jamaican Pepper, Four-Spice, Spanish Pepper, All-Spice , Water of Pepper, West Pepper Officinalis
Origin: Mexico
Harvested: Cultivated
Parts Used: Dried Fruits

General Information:
Allspice is the dried, unripe berries of Pimenta dioica, a plant that belongs to the Myrtaceae family. It’s native to Jamaica, the tropical forests of South and Central America, and Southern Mexico, but it’s commercially grown in Honduras, Cuba, and Trinidad as well.

The name “allspice” comes from the British, who said that its flavor resembles that of cloves, pepper, cinnamon, and nutmeg combined. Allspice is produced by picking the berries from the plant’s small flowers and then drying them in the sun until they’re browned. It may be sold both ground or whole.

Today, allspice is mostly used as a seasoning for meats, desserts, and even liqueurs. Nevertheless, it has a history of use as a home remedy for colds, menstrual cramps, indigestion, headache, fatigue, and nasal congestion. It belongs to the family Myrtaceae and its known in English as Allspice or Pimento. The name Allspice was coined by John Ray (1627-1705), an English botanist, who identified the flavour to a combination of Clove, Cinnamon and Nutmeg. The family Myrtaceae consists of a about three thousand woody species, most of which grow in the tropics.

Allspice is a small, functionally dioecious evergreen tree, 7-10 meters tall, slender trunk profusely branched at its extremities. The bark is smooth shiny, pale silvery brown, shedding stripes of 25-730 cm long at intervals. Leaves are borne in clusters at the end of branches, simple, opposite, entire, thinly, coriaceous, punctate with pellucid glands, aromatic when crushed. The word pimento is derived from the Spanish word pimienta for black pepper, as allspice resembles peppercorns. It is known as pepper in many languages. However, the berries were widely known as pimienta later anglicized as pimento.

 

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also, we make these ideas and recommendations to make consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.

For the full health benefit, it is best to consume (or use in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracting is a process to draw out the most prominent beneficial compound(s) and may also concentrate it to unnatural levels of strength. What is not extracted is thrown away, since it is depleted. These solids are ‘leftovers’ of the extraction process and essentially treated as worthless. However, these can be beneficial in ways scientists have not yet recognized or understand. Another aspect to consider (which is not identified) is if the extraction process, which varies from one herb to the next, causes additional drawbacks. Taking the whole herb avoids these detrimental possibilities. Concentration of beneficial compounds can be important in some cases to increase the health effect of the compound and/or be a good alternative to consuming unrealistically large amounts of the herb for the desired benefit. However, this does not apply to many herbs, so concentrating should be done as needed, not applied to all herbs.

Extracting (tea, tinctures, oils, some capsules, powders, tablets, etc.) is very common and often more convenient for the user, which is often their main appealing feature. However, it also can lead to problems, like liver and other issues, that as far as we know by the current state of research don’t occur in the natural herb form.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.

How Much To Use
For allspice, a recommended amount is ½-1 teaspoon or 1-2g. This can be daily or take as often as needed.