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Allspice
Allspice, Piment, Piment de la Jamaïque, Pimienta de Jamaica, Pimenta dioica, Karpura (कर्पूर)
Allspice, also called Piment or Jamaica pepper, comes from the dried unripe berries of Pimenta dioica, a tree native to the Caribbean and Central America. Though not a traditional Ayurvedic herb, its warming, carminative, and aromatic qualities make it compatible with Ayurvedic principles. Allspice combines the flavors of cinnamon, nutmeg, and clove, and is often used in spice blends, desserts, meats, and stews. It stimulates Agni, helps reduce bloating, and is mildly expectorant.
Reduces Vata due to warming and grounding properties; helpful for digestion and cold hands/feet.
May mildly increase Pitta in excess due to its heating nature.
Decreases Kapha by stimulating metabolism and clearing mucus.
Rasa
pungent (katu), sweet (madhura)
Guna
light (laghu), dry (ruksa)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Mamsa
Bloating, cold digestion, sluggish appetite, mucus congestion, low circulation
Use cautiously in strong Pitta conditions; may be too heating in large amounts.
Ground or whole berries used in spice blends, baked goods, stews, pickles, and marinades. Roasting enhances flavor.
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