Introduction of Allspice:Jamaica pepper or Clove pepper.

Popular Herbs. ✵The article gives records of the herb Allspice, its English name, Latin name, common names, property and flavor, its botanical source one plant species, ①.Pimenta dioica., with a detailed introduction to the botanical features of this plant species, the growth characteristics, and ecological environment of this plant species, the features of the herb Allspice, its pharmacological actions, medicinal efficacy, and administration guide.

Allspice(Jamaica pepper).

Allspice:herb photo English Name: Allspice.
 Latin Name: Pimenta dioica(L.)Merr.Sometimes referred to as Pimenta officinalis Lindl.,or Eugenia pimenta DC.
 Common Names: Clove pepper, Jamaica pepper, pimenta, pimento.
 Property and flavor: warm in nature, tastes pungent. Allspice has a combined tastes of cinnamon and clove, hot.

 Brief introduction: The main producing areas of allspice are Jamaica, Cuba, and other countries in Central and South America. It is a plant that can only be cultivated on the American continent. The plant grows in hot and arid areas. After drying, the seeds produce a mixed aroma similar to cinnamon, clove, and nutmeg, so it is called allspice.

 Botanical source: The common herbal classics defined the herb Allspice as the fruit of species (1).Pimenta dioica. It is a plant species of the Pimenta genus, the Myrtaceae family (myrtle family). In South America and Central America, the berries and the plant's leathery, oblong leaves, and oil derived from the berry or leaves are used medicinally. This commonly used species is introduced:

(1).Pimenta dioica.

 Pimenta dioica:tree and green fruits Botanical description: Pimenta dioica is a tall evergreen tree, and its bark is fragrant. The leaves are oblong, entire edge, leathery, and the leaf surface is bright and fragrant. Flowers cluster in leaf axils, flowers are small, the corolla is white, full of fragrance. The berry is round, turquoise, turns dark green at ripening, the husk is rough, there are small protrusions at the end, and the shape is similar to black pepper. There are 2 seeds in the fruit, which have a strong aroma and spicy taste. The flowering period of the plant is from April to June.

 Ecological environment: Pimenta dioica grows in hot and dry areas. The main producing areas are Jamaica, Cuba, and other Central and South American countries, this plant can only be cultivated in the American continent. The fruit is harvested when it is ripe but still green. After harvest, the fruit is dried in the sun until the husk turns reddish-brown.

 Jamaica pepper:herb photo Characters of herbs: Jamaica pepper is collected and processed when the fruit is ripe; However, it is harvested when the fruit is still green, mainly because the dried immature fruits and leaves can be used as spices. After harvest, the herb is dried in the sun until the husk turns reddish-brown. After drying, the seeds produce an aromatic smell similar to cloves, pepper, cinnamon, nutmeg, and other mixed spices, so it is called allspice.

 Pimenta dioica:drawing of plant parts A brief history of Allspice: Allspice was brought to Europe from Jamaica by the Italian navigator Christopher Columbus (Cristoforo Colombo) in the 16th century. It was called "Jamaica Pepper" at that time because its shape looks like black pepper.

 Columbus sailed out to sea in search of pepper that year and found allspice in the Caribbean area. As Columbus had never seen the real pepper fruit, he thought allspice was pepper and brought it back to Spain. At that time, he called allspice "pimienta", which means "pepper" in Spanish. Pimento, another English name of allspice, was changed from Spanish "pimienta". Before the Second World War (World War II), allspice was used more widely than it is used today. During the war, many fruit trees producing allspice were cut down, and the output of today has not fully recovered to the pre-war quantity.

 Jamaica is the main producer of allspice, so allspice is also known as Jamaica pepper, but Guatemala, Honduras, and Mexico also produce allspice. The allspice produced in Jamaica is considered to be the best quality allspice because of its high oil content.

 Pharmacological actions: ①. Antiseptic; ②. Skin irritant; ③. Inhibit microbial, certain viruses, fungi, parasites, larvae, and bacteria, including strains of Staphylococcus aureus and Pseudomonas bacteria (these two bacteria can cause skin infections), and fungus Candida albicans (a common cause of vaginal yeast infections); ④. Promote the activity of the digestive enzyme trypsin (trypsin is an enzyme of pancreatic origin); ⑤. Antioxidants; etc.

 Medicinal efficacy: The herb allspice is used traditionally to aid digestion, relieve stomach or intestinal gas and soothe stomachaches, diarrhea, boost appetite, relieve pains (including toothaches, menstrual cramps, and nerve pain), relieve rheumatic aches, reduce vomiting, its decoction is used to control diabetes, and used as a tonic. The popular use of it is to relieve toothache pain with a few drops of allspice oil, or apply a poultice to relieve muscle aches and pains, etc. The herb allspice is used externally in rubefacient lotions or liniments.

 Administration of Allspice(Jamaica pepper): 
Reference: Administration Guide of Allspice(Jamaica pepper)
Herbal classic books: Dosage and Preparation: Infusion is prepared of 1~2 teaspoons power per cup of water, three times daily. The oil is used as an aromatic carminative at a dose of 0.05~0.2 milliliters. Pimento preparations are used externally as lotions or liniments.
 Contraindications, Precautions and Adverse Reactions: The concentrated oil should never be ingested, even 1 teaspoon has been shown to cause nausea, vomiting, and even convulsions. The oil can cause irritation and inflammation in individuals with sensitive skin when applied externally. Allergic reactions to eugenol occur rarely.

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