Welcome. Our store is now open. For your health and safety please read our store guidelines. Thank you for your patience as we are experiencing delays in receiving inventory of our products. While we manage and update our inventory during Covid-19, we ask that your email or call us to ensure that the item you want is in stock. We will do our best to complete your order in a timely manner.
To accommodate people who cannot wear a mask we are offering curbside pick-up. Please call ahead with your order and a time you would like to pick it up. Prepayment accepted by credit card, e-transfer or PayPal.
Allspice, also known as Jamaica Pepper, Myrtle Pepper, Pimenta or Pimento, is a tropical evergreen tree. Allspice is native to Greater Antilles, southern Mexico, and Central America and has been naturalized and cultivated in many warm areas of the world. The Allspice is the unripe fruit of the plant which is picked when green and left to dry in the sun where it turns a reddish brown. Allspice is in the Myrtle family that includes Clove, Eucalyptus and Guava.
The Spanish discovered Allspice growing in the Caribbean in their early voyages and introduced the spice to Europe in the 1600s. Spanish explorers in the 16th century originally named Allspice “Pimento”, which is Spanish for Pepper, due to its appearance. The name “Allspice” was coined in 1621 by the English, who valued it as a spice that had combined hints of Pepper, Cinnamon, Nutmeg, Clove and Juniper.
Allspice is used in sweet and savoury dishes including baking, spice blends and mulled beverages. Allspice is used in Caribbean cuisine in marinades and jerk rubs, and it is used in stews and desserts in the Middle East. It is the main flavour in the liquors Chartreuse and Benedictine.
Allspice has a long history in Caribbean and Central American folk medicine brewed into a tea to relieve colds, ease menstrual cramps, and calm an upset stomach. It helps relieve gas bloating, nausea and constipation. Used topically as a salve or poultice for its anti-inflammatory properties. Apply to bruises, sore joints and muscles.
The taste and energetics of Allspice are pungent, slightly peppery, warming and drying. Allspice has an affinity to the digestive system, respiratory system, musculoskeletal system, circulatory system, immune system and nervous system.
Allspice is used as an ingredient in soups, meat dishes, rice and fish, sauces, marinades, ketchups, Christmas puddings, cookies and pies.
How to use:
1 teaspoon of crushed Allspice to one cup of hot water. Simmer for 10 minutes, strain and drink up to one cup a day. Until you know how it affects your digestive system, start with one cup a day up to a maximum of 3 cups a day.
To make a poultice combine Allspice with just enough water or oil to make a thick paste. Apply it to the painful area, cover it with a thin piece of gauze and leave it on for at least 20 minutes.
Cautions & contraindications:
Allspice may interfere with iron and other mineral absorption, so the tea is best sipped between meals.
This information is for educational purposes only and is not intended to diagnose, treat or cure any disease or illness. Please consult your healthcare provider prior to the use of this product if you are pregnant, nursing, taking medications or have a medical condition. Individual results may vary.