Allspice

Origin: Central America

Family: Myrtaceae
Subfamily: Myrtoideae
Tribe: Myrteae
Scientific Name: Pimenta dioica

Folk Names: Jamaican pepper, myrtle pepper, pimenta, pimento berry

Magical

Element: Fire
Day: Tuesday
Planet: Mars
Zodiac: Scorpio
Associated Celebrations: ShadowFest

Parts Used: Berries

Magical Properties: Energy, healing, luck, money, courage, vitality, passion, spirituality

Substitutions: Cassia, cinnamon, clove, nutmeg

Lore

It was named ‘Jamaican pepper’ ('pimenta') by the Spanish, due to its similar appearance.

Magical Uses

• Add allspice to foods for money and healing.
• Use the berries or oil in incenses to aid in workings attracting money or luck.
• Allspice oil is ideal for use in consecration blends, eg for consecrating amulets, altars, and ritual space.

Aromatherapy

Part Used: Berries, leaves
Extraction Method: Steam distillation
Flash Point: 93°C

Scent Type: Spicy
Perfume Note: Middle
Scent Description: Warm, sweet, spicy scent

Aromatherapeutic Uses

Allspice oil is warming, and can help with arthritis, and muscular aches and pains.

Warnings:

• May cause skin irritation and sensitisation, dilute double for topical application.

Practical

Indigenous Uses:

• Allspice was used by the Maya as an embalming agent.
• It was as well as in South America to flavour chocolate.
• The Arawak used allspice to cure and preserve meats.

Culinary

Allspice is used heavily in cooking, particularly in Jamaican and Middle Eastern cuisine. It’s also used as a ‘pepper’ in five-pepper blends.

In areas where the plant is native, the wood and leaves are often used for smoking meats.

Beauty

Allspice is regularly used as a fragrance in masculine soaps and perfumes.

Botanical

The allspice plant grows poorly outside of the tropics, and it was once believed to be impossible to grow outside of its native range. The seeds rely on birds' digestive systems to be able to germinate.

Type: Evergreen tree
Plant size: 10-20m
Leaves: Glossy, aromatic leaves, 15cm long
Flowers: Small, white flowers
Fruit: Pepper-like berries, which ripen to a red-purple colour

Etymology: Named “allspice” in the early 1600s by the English, who valued it for containing the flavours of cinnamon, nutmeg, and clove.