Habitat:  Prefers partial shade or partial sun to full sun; soil should be moist to wet.

History:  Allspice was originally used by American Indians to preserve meat and fish. The term 'buccaneer' comes from the meats cured with allspice by the Arawak Indians, called 'boucan'.  This term was coined by the pirates using the island of Jamaica as a base for raiding shipping.  Allspice is one of the few spices native to the Western hemisphere and, although many attempts have been made to grow it in other parts of the world, it remains the only spice commercially produced exclusively in this area.

Medicinal Use:  Promotes digestion, relieves toothache, alleviates muscle pain.  Aromatic allspice berries have a long history in Caribbean folk healing. Jamaicans drink hot allspice tea for colds, menstrual cramps and upset stomach. Costa Ricans use it to treat indigestion, flatulence and diabetes. Cubans consider it a refreshing tonic. Guatemalans apply crushed berries to bruises and joint and muscle pains. 

Allspice owes its medicinal actions to eugenol, a chemical constituent of its oil.  Eugenol promotes digestion by enhancing the activity of the digestive enzyme trypsin. It's also an effective pain reliever and anesthetic.  Dentists use eugenol as a local anesthetic for teeth and gums, and the chemical is an ingredient in the over-the-counter toothache remedies Numzident and Benzodent.  Allspice may be applied directly to painful teeth as first aid until professional care can be obtained.

Warnings:  Allspice is on the Food and Drug Administration's list of herbs generally regarded as safe. But in people with sensitive skin, particularly those with eczema, allspice oil may cause inflammation. If inflammation develops, stop using it.

Other Use:  The uses for Allspice are many, ranging from desserts to flavoring yellow vegetables like summer squash and for use in making pickles. Purchase the Allspice as whole berries, as they lose potency quickly when ground.

Using Medicinally:  For toothache, apply allspice oil directly to the tooth, one drop at a time, using a cotton swab. Take care not to swallow it. Powdered allspice adds a warm, rich flavor to foods, but its highly concentrated oil should never be swallowed. As little as one teaspoon can cause nausea, vomiting and even convulsions.

For a medicinal tea, use one to two teaspoons of allspice powder per cup of boiling water. Steep for 10 to 20 minutes and strain. Drink up to three cups a day. When using commercial preparations, follow the package directions. 

Cooking with:  Allspice complements beef, pork, chicken, sausages, fish, cheese, pickles, stewed fruit, cakes, and biscuits.  A traditional spice used in pickling, it can be added to the liquid when poaching fish. Simmer a pinch of Allspice with salt, sugar, pepper and wine then pour over grilled salmon.

Jamaican Jerk Seasoning is a warm spicy blend of Allspice, Chili Powder, Onion, Garlic and other seasonings. It is delicious rubbed onto pork or chicken, marinated for a few hours, and then grilled or barbecued. This is a popular dish in road side restaurants in the Caribbean where it is served mouth wateringly hot and spicy with the added smoky aroma of the local deep pit barbecues.