Health Benefits Of Allspice

Allspice, with the scientific name Pimenta dioica, is a mid-canopy tree native to the Greater Antilles, Southern Mexico and Central America. The name ‘allspice’ has been given for its aromatic flavor that seems to be a combination of cinnamon, nutmeg and cloves. Also known as Jamaica pepper, kurundu, myrtle pepper, pimento or newspice, it is derived from a dried, unripe fruit, native to Caribbean. The plant starts bearing fruit at the tender age of three years, with a cluster of small white flowers between June and August. The berries are harvested before they ripen and sent to the other parts of the world, when dried. Today, allspice is cultivated in many parts of the world, for being used as an effective digestive aid and a natural remedy for mild pain relief. Read on to know more about the health benefits of allspice and explore its nutritional value as well.

Nutritional Value Of Allspice

Amount of Allspice:100 g (3.5 oz)

Nutrients	Amount
Fats
Total Fat	0.5 g
Saturated Fat	0.2 g
Polyunsaturated Fat	0.1 g
Water	0.5 g
Ash	0.3 g
Omega-3 fatty acids	4.2 mg
Total Omega-6 fatty acids	137 mg
Carbohydrates
Total Carbohydrate	4.3 g
Dietary Fiber	1.3 g
Calories
Total Calories	66.2 KJ
Total Calories from Carbohydrates	42.7 KJ
Total Calories from Fat	18.4 KJ
Total Calories from Protein	5 KJ
Vitamins
Protein	4.2 g
Vitamin A IU	32.4 IU
Niacin	0.2 mg
Folate	2.2 mcg
Vitamin C	2.4 mg
Minerals
Calcium	39.7 mg
Iron	0.4 mg
Magnesium	8.1 mg
Phosphorus	6.8 mg
Potassium	62.6 mg
Zinc	0.1 mg
Sodium	4.6 mg
Selenium	0.2 mcg

Nutritional & Health Benefits Of Eating Allspice

Allspice is known for its carminative, anti-inflammatory, warming, soothing and anti-flatulent properties. For the same reason, it is often used in tonics, giving the feeling of well being to an individual.
The spice is known to have aromatic and sweet smell and hence it forms an important condiment in kitchens across the world.
It is a good source of niacin, helping the body in detoxifying harmful compounds.
The vitamin C present in allspice is a powerful natural antioxidant that aids in providing resistance against infectious agents.
It is enriched with good amount of iron that is required for red cell production in the bone marrow.
Allspice is a good source of potassium that helps the body to control heart rate and blood pressure.
The good amount of manganese present in it is used as a co-factor for the powerful antioxidant enzyme superoxide dismutase, by the body.
Eugenol present in allspice has local anesthetic and antiseptic properties that are very useful in gum and dental treatment procedures. However, it is beneficial when taken in small amounts only.
It is also known to increase digestion power, by increasing gastro-intestinal secretions.

Consumption & Storage Tips

Allspice can be bought in the form of whole berries or powder, as per individual’s choice. However, the whole berries can be kept for a longer time and produce more flavor when freshly grounded before using.
Allspice - whole or powdered - should be stored in cool, dark and dry place. While its powder can stay fresh for about 6 months, in the whole form, it can last up to an year.
It gives a distinctive flavor to every food to which it is added - like tomato sauce, pork marinades, stews, barbecue and even desserts.

Caution

Excessive use of allspice can lead to seizures. In addition, it can result in nausea, appetite loss, vomiting, and stomach discomfort.
It is advisable not to combine herbs with drugs, as it can result in unwanted side effects. Strictly avoid taking herbs with mineral supplements, especially iron.
The herb should not be used during chronic digestive disease, like duodenal ulcers, reflux disease, ulcerative colitis, irritable bowel, and diverticulosis.
Individuals with history of cancer or those who are a risk of cancer should not delve on this herb as Eugenol, a substance found in it, can promote cancer.
Excessive use of herb can also lead to skin rashes, contact dermatitis and other skin problems. Hence, people with skin allergies should not take allspices in their food.
Allspices should be avoided during pregnancy and breast feeding.

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