The benefits of Allspice tea have a long history in the annals of Caribbean and Central American folk healing. The allspice has long been regarded as bearing properties as a digestive aid and as a topical anesthetic.
Allspice is the dried unripe fruit of the pimenta dioica plant, a tree native to Jamaica, the rest of the West Indies, southern Mexico and Central America. The name “allspice” was given to the herb by the English, who thought the taste combined the flavor of several aromatic spices, such as cinnamon, juniper, nutmeg, and cloves.
The main use of allspice is in cooking. It gives some of the famous Caribbean dishes their rich, spicy taste.
The most important component of allspice is the eugenol, which is a chemical constituent of its essential oil. Eugenol is known to enhance the activity of the digestive enzyme trypsin, thereby promoting digestion. Eugenol is also effective as a pain reliever and as an anesthetic. The other components of allspice are eugenol methyl ether, myrcene, 1,8-cineol, and alpha-phellandrene.
The healing benefits of the allspice herb can be derived through an allspice tea. To prepare allspice tea, place 1 to 2 teaspoons of dried allspice fruit or powder in 1 cup of boiling water. Then allow it to steep for 10 to 20 minutes.
The following are the health benefits attributed to allspice tea:
- May help facilitate and promote good digestion.
- May help bloating, belching and flatulence.
- May help prevent allergies.
- May help lower blood sugar.
- May help relieve toothache and muscle/joint pain.
- May help uplift the mood and relax the body.