Allspice is produced from the fruit of the Pimenta dioica plant and originates primarily from Jamaica, the West Indies in general, and South America. The fruits are picked when they are green, then dried in the sun or in a kiln and sold as either whole dried fruit or in powdered form. Allspice has a complex, peppery taste similar to a mix of cinnamon, juniper, clove, and nutmeg.
Historically, allspice was used to treat indigestion and intestinal gas. It was also taken by mouth to treat stomachaches, heavy menstrual bleeding, vomiting, diarrhea, fever, flu, and colds. Commercially, allspice has been used to flavor toothpastes.
Currently, there is limited high-quality evidence supporting any clinical use of allspice.
Allyl alkoxybenzenes, caryophyllene, castalagin, casuariin, casuarinin, cineole, dietary polyphenols, ellagic acid, estragole, eugenol, eugenol methyl ether, gallic acid, galloylglucosides, glycosidic tannins, grandinin, grandininol, ground Jamaican allspice, guayabita (Spanish), herbal flavoring, Jamaica pepper, Jamaican allspice, levophellandrene, methyl eugenol, methyl gallate, methyl-flavogallonate, Myrtaceae (family), myrtle pepper, nilocitin, palmitic acid, pedunculagin, phenolic glycosides, pimenta, Pimenta officinalis Lindl., Pimenta dioica (L.) Merr., Pimenta dioica (L.) Merrill (Myrtaceae), pimento (allspice), pimentol, pimienta de Jamaica (Spanish), pimienta dulce (Spanish), pimienta gorda (Spanish), polyphenols, Rheedia aristata Griseb., spicy flavoring, vascalagin, vascalaginone.
Note: Allspice leaves may occasionally be termed "West Indian bay leaf," but other sources reserve that name for the closely related species Pimenta racemosa. Allspice should not be confused with Capsicum annuum, which is also known as pimento or "cherry pepper."
These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.