Named after an English botanist named John Ray, ALLSPICE is native to tropical regions, such as Central America but was also cultivated in Jamaica. It’s a dried fruit from the Pimenta Dioica tree, which produces small, white flowers and a peppercorn-looking fruit that’s picked while green and dried in the sun turning into a reddish-brown peppercorn that is powdered or left whole.

It is a warming and aromatic spice that smells like a blend of spices, specifically cinnamon, nutmeg, black pepper, and cloves, but is a single spice. It can be added to flour mix for pancakes, muffins, cookies, biscuits, or bread as a powder. It can also be sprinkled onto toast or added to hot chocolate.

Holistically speaking, a few of its beneficial qualities include:

  • A great digestive aid
  • High in vitamins and minerals, such as calcium, iron, and manganese
  • Fights off colds and flu
  • Calms menstrual cramps

PROPERTIES: anesthetic, antibacterial, antioxidant, antispasmodic, antiviral, carminative, circulatory stimulant, rubefacient

McBride, K. (2019). The Herbal Kitchen. Newburyport, MA: Red Barren.
Webb., M. A. & Craze, R. (2000). The Herb & Spice Companion. New York: Metro Books.

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