Allspice is a plant. The unripe berries and leaves of the plant are used to make medicine.
Allspice is used for indigestion (dyspepsia), intestinal gas, abdominal pain, heavy menstrual periods, vomiting, diarrhea, fever, colds, high blood pressure, diabetes, and obesity. It is also used for emptying the bowels.
Some people apply allspice directly to the affected area for muscle pain and toothache, or put it on the skin to kill germs.
Some dentists use eugenol, a chemical contained in allspice, to kill germs on teeth and gums.
In foods, allspice is used as a spice.
Allspice combines the flavors of cinnamon, nutmeg, cloves, and pepper. It can be used for many purposes that those warm spices are used, or as a substitute for them.
Allspice is used both in cooking and in baking. Whole allspice berries can be added to meat such as beef or lamb, as you would slivers of garlic or whole cloves. If you want to tame the berries a bit, cook them before you use them as seasoning. You can bake them for 10 minutes or heat them in a cast-iron skillet on the stovetop. Ground allspice is used to season meat, soup, stew, vegetables, and baked goods as you would use ground nutmeg, cinnamon, or cloves. It will usually be added at the beginning of cooking or baking.

Keep your allspice fresh and ready to use by storing it in an airtight jar or another container away from direct sunlight. There's no need to freeze or refrigerate it. Allspice will last for years whether whole or ground, although ground spices lose their flavor quickly.

Origin : India

Shelf life: Up to 1 yr form Purchase date