Allspice / Sarwasuganthi Spice Plant | Pimenta dioica

Allspice – The all in one Spice.

Allspice, (Pimenta dioica), tropical evergreen tree of the myrtle family (Myrtaceae) and its berries known as Jamaican Pepper, Sarwasuganthi and Newspice, the source of a highly aromatic and pungent flavored spice. The plant is native to the West Indies and Central America. Allspice was so named because the flavour of the dried berry resembles a combination of cloves, cinnamon, and nutmeg. It is widely used in baking and is usually present in mincemeat and mixed pickling spice. The berries of the allspice tree are not the only useful part of it. The fresh leaves can give an infused flavor to dishes (like a bay leaf). The wood is used to smoke meat and sausages.

BENIFITS OF ALLSPICE

• The eugenol in allspice may protect pancreatic islets — the cells responsible for insulin production — and improve their function, thus helping manage blood sugar levels and early stages of type 2 diabetes
• Allspice is rich in plant compounds that may have cancer-fighting, antiviral, anti-inflammatory, and antioxidant properties.
• The spice is rich in some of the most important compounds include eugenol, quercetin, gallic acid, and ericifolin.
• Most of allspice’s beneficial plant compounds have potential cancer-fighting properties.
• Widely used in treatment of Menopause.
• The eugenol and ericifolin in allspice may also provide antimicrobial and antifungal effects.
• These hormones present in Allspice help reduce your appetite by increasing feelings of fullness.